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gravy recipe

Homemade Gravy

This rich and silky homemade gravy is the ultimate comfort sauce, perfect for mashed potatoes, roast chicken, or Sunday beef. Made with a simple roux and a blend of chicken and beef stock, it delivers deep, savory flavor in just 10 minutes — no drippings required. Once you try this foolproof recipe, you’ll never reach for instant gravy again!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Sauce
Cuisine: American, British
Calories: 95
Ingredients Method Notes

Ingredients
  

For the Gravy Base
  • 1 chicken stock cube or 2 tsp chicken bouillon powder
  • 1 beef stock cube or 2 tsp beef bouillon powder
  • 2 1/4 cups boiling water to dissolve stock cubes
For the Roux (Thickening Base)
  • 4 tbsp unsalted butter creates a smooth, rich foundation
  • 4 tbsp plain (all-purpose) flour thickens the gravy and adds nuttiness
  • 1/2 tsp onion powder adds gentle sweetness; substitute garlic powder if preferred
  • 1/4 tsp freshly ground black pepper to taste
  • Salt to taste, added at the end

Method
 

  1. 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. 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. 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. 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. 5. Serve and Enjoy: Pour into a jug and serve hot over meats, potatoes, or vegetables.

Notes

Serving Ideas: Perfect for roast chicken, beef, turkey, or mashed potatoes. Add a touch of soy or Worcestershire sauce for deeper flavor.
Storage: Store cooled gravy in an airtight container for up to 4 days in the fridge or freeze up to 3 months.
Reheating: Reheat on the stove over low heat, whisking as needed. Add a splash of hot water to loosen if thickened.
Helpful Tips: For gluten-free gravy, use cornstarch slurry instead of flour. Strain through a fine mesh sieve if lumps form for a smooth finish.