Rich, silky, and packed with flavor — this gravy recipe is your secret weapon to elevate any meal. Whether you’re topping creamy mashed potatoes, juicy roast chicken, or a classic Sunday beef, this homemade gravy brings everything together with a deep, savory finish. Forget bland, store-bought packets — this version is quick, foolproof, and delivers restaurant-quality taste in minutes. Once you master this simple technique, you’ll never go back to instant mixes again.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 10 minutes with just a few pantry staples.
- Deep, Savory Flavor: A perfect blend of beef and chicken stock for rich umami depth.
- No Drippings Needed: Make it any time — no roast required!
- Silky Smooth Texture: Guaranteed lump-free with this simple roux method.
- Perfect for Any Meal: Pairs beautifully with mashed potatoes, meatloaf, poultry, or vegetables.
This recipe stands out for its balanced flavor — combining both beef and chicken stock gives it a rich yet versatile taste that complements almost any dish.
Ingredients Needed
For the Gravy Base
- 1 chicken stock cube (or 2 tsp chicken bouillon powder) – adds mild, savory notes.
- 1 beef stock cube (or 2 tsp beef bouillon powder) – deepens flavor and color.
- 2¼ cups (565 ml) boiling water – dissolves the cubes quickly for instant broth.
For the Roux (Thickening Base)
- 4 tbsp unsalted butter (60 g) – creates a smooth, rich foundation.
- 4 tbsp plain (all-purpose) flour – thickens the gravy and adds a subtle nuttiness.
- ½ tsp onion powder – adds gentle sweetness; substitute garlic powder if preferred.
- ¼ tsp freshly ground black pepper – enhances flavor depth.
- Salt, to taste – add at the end, depending on saltiness of your stock cubes.
How to Make Gravy Recipe
Step 1: Prepare the Broth
Crumble both stock cubes into a heatproof jug or bowl. Pour in the boiling water and stir until fully dissolved. Set aside — this will be your flavorful liquid base.
Step 2: Make the Roux
In a medium saucepan, melt the butter over medium heat. Once melted and slightly foamy, sprinkle in the flour. Stir continuously using a whisk or wooden spoon for about 1–2 minutes, until the mixture forms a smooth paste and smells lightly nutty — this step removes the raw flour taste.
Step 3: Build the Gravy
Gradually pour in half the hot broth while whisking constantly. The mixture will thicken rapidly — this is normal. Keep stirring until smooth, then slowly add the remaining broth.
Step 4: Simmer and Season
Continue whisking for 1½ to 2 minutes or until the gravy reaches your desired consistency — it should coat the back of a spoon. Stir in onion powder and black pepper, then taste and adjust seasoning with salt if needed.
Step 5: Serve and Enjoy
Pour your silky gravy into a jug and serve immediately over meats, mashed potatoes, or roasted vegetables.
Serving and Storage Tips
- Serving Ideas: Drizzle over roasted chicken, turkey, or beef. It’s also perfect for mashed potatoes, Yorkshire puddings, or meatloaf.
- Storage: Allow the gravy to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm gently on the stove over low heat, whisking occasionally. If it thickens too much, stir in a splash of hot water or broth to loosen it.
- Freezing: Freeze in a sealed container or ice cube tray for up to 3 months. Thaw and reheat gently before serving.
Helpful Notes
- No Stock Cubes? Substitute with 2½ cups of homemade or store-bought broth.
- Make it Vegetarian: Use vegetable stock cubes for a meat-free version.
- For Extra Richness: Add a teaspoon of soy sauce or Worcestershire sauce.
- Thinner Gravy? Add extra water or broth a tablespoon at a time.
- Make Ahead Tip: Prepare the roux in advance; it keeps well in the fridge for up to 3 days.
Homemade Gravy
Ingredients
Method
- 1. Prepare the Broth: In a heatproof jug, dissolve both stock cubes in boiling water and stir until smooth. Set aside — this will be your flavorful base.
- 2. Make the Roux: In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes until the mixture forms a smooth paste and smells nutty.
- 3. Build the Gravy: Gradually add half the hot broth while whisking continuously. Once thickened, add the remaining broth slowly, whisking to avoid lumps.
- 4. Simmer and Season: Continue whisking for 1–2 minutes until the gravy reaches a smooth, pourable consistency. Stir in onion powder, black pepper, and salt to taste.
- 5. Serve and Enjoy: Pour into a jug and serve hot over meats, potatoes, or vegetables.
Notes
Conclusion
This gravy recipe is the ultimate comfort sauce — rich, smooth, and packed with flavor. It’s quick enough for weeknights yet delicious enough for festive feasts. Once you try this from-scratch version, instant mixes won’t stand a chance!
If you’ve made this recipe, please leave a comment and star rating below — I’d love to hear how it turned out for you.
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Frequently Asked Questions (FAQ)
Can I use only chicken or only beef stock?
Yes! Using just one type of stock works fine — chicken stock gives a lighter, milder flavor, while beef stock adds a deeper, richer taste.
How can I make this gravy gluten-free?
Simply replace all-purpose flour with gluten-free flour blend or cornstarch (use 2 tbsp cornstarch mixed with 2 tbsp cold water).
Why did my gravy turn lumpy?
Lumps usually form if liquid is added too quickly. To fix it, whisk vigorously or strain the gravy through a fine-mesh sieve.
Can I make this ahead of time?
Absolutely. Make it up to 2 days ahead, cool, and refrigerate. Reheat gently while whisking before serving.
How thick should gravy be?
It should be smooth and pourable, thick enough to coat the back of a spoon without running off too quickly.