There’s just something magical about Homemade Gravy, isn’t there? It turns a simple plate of mashed potatoes into pure comfort, and a roasted turkey into a showstopper. I used to think gravy was this intimidating kitchen challenge—one wrong move, and you’d end up with lumps or, worse, something bland and forgettable. Then, I discovered this foolproof method, and now, whisking up a batch feels almost meditative. The rich, velvety texture, that perfect balance of savory depth and buttery richness—it’s the kind of sauce that ties a meal together, especially during Thanksgiving when the pressure’s on. But here’s the best part: it’s shockingly simple. With just a handful of pantry staples and 10 minutes, you’ll have a gravy that’s versatile enough for roast chicken, pork chops, or even poured over a cozy plate of biscuits. Trust me, once you master this, you’ll never go back to the jarred stuff.
Why You’ll Love This Homemade Gravy
Oh my gosh, where do I even start? This gravy is my secret weapon, and once you try it, it’ll be yours too. Here’s why:
- Time saver: Ready in just 10 minutes flat – perfect when you’re juggling multiple dishes
- No-fail method: That roux technique may sound fancy, but it’s just butter, flour and patience
- Flavor bomb: The chicken and beef stock combo gives it this incredible depth that’ll have everyone asking “What’s in this?”
- Goes with everything: Pours like liquid silk over mashed potatoes, turns leftover turkey into amazing soup, and even jazzes up weeknight pork chops
The best part? It tastes like you spent hours on it, when really you’ve just mastered this one simple technique. I make a double batch every Thanksgiving because my family puts it on everything from the rolls to the sweet potato casserole. Once you try this, jarred gravy just won’t cut it anymore!
Ingredients for Homemade Gravy
Here’s what you’ll need to make the silkiest, most flavorful gravy you’ve ever tasted. I promise, these simple ingredients work magic together:
- Stock cubes: 1 chicken stock cube + 1 beef stock cube (or 2 tsp powder each)
- Water: 2 1/4 cups boiling water (that’s 565ml if you’re using a measuring jug)
- Butter: 60g unsalted (about 4 tbsp – and yes, it must be real butter!)
- Flour: 4 tbsp plain/all-purpose (spoon it in, don’t scoop!)
- Seasonings: 1/2 tsp onion powder + 1/4 tsp finely ground black pepper
- Salt: Just a pinch to taste at the end
Ingredient Notes and Substitutions
Don’t stress if you’re missing something – gravy is forgiving! No onion powder? Garlic powder works great (or skip it altogether). Only have salted butter? Just reduce added salt later. Stock cubes not your thing? Use 2 1/4 cups of your favorite pre-made broth instead (but heat it first!). The key is keeping that butter-to-flour ratio perfect – everything else can bend to what’s in your pantry. Oh, and if you want to get fancy, swap half the water for pan drippings next time you roast a chicken!
How to Make Homemade Gravy
Alright, let’s make some magic happen! This gravy is so easy, you’ll wonder why you ever bought the store-bought stuff. Just follow these steps, and you’ll have a silky smooth sauce that’ll make everything taste better.
- Dissolve those cubes: Start by crumbling your chicken and beef stock cubes into the boiling water. Give them a good stir until they’re completely dissolved – this is where all that rich flavor comes from!
- Butter makes it better: Melt your butter in a saucepan over medium heat. You want it just melted, not browned – about 1-2 minutes should do it. That golden color means you’re on the right track.
- Roux time: Add your flour, onion powder, and pepper right into the melted butter. Stir continuously with a wooden spoon or whisk for about 1 minute – you’re making what’s called a “roux,” the magical thickening base for so many great sauces (just like in this amazing gumbo recipe).
- Slow and steady wins the gravy race: Here’s where patience pays off. Slowly pour in half your stock mixture while whisking constantly. It’ll thicken up almost immediately – that’s perfect! Now add the rest of the liquid and keep whisking.
- Final simmer: Keep stirring for 1.5-2 minutes as it bubbles gently. You’ll know it’s ready when it coats the back of a spoon (like a thin custard). Taste it – add salt if needed, but the stock cubes are usually salty enough!
And just like that, you’ve got homemade gravy that’ll make your mashed potatoes sing and your turkey shine. For more gravy inspiration, check out these great ideas from the pros!
Tips for Perfect Homemade Gravy
A few of my hard-earned gravy truths: First, always whisk continuously when adding liquid – no distractions, or you risk lumps. If lumps do form (hey, it happens!), just strain the gravy through a fine mesh sieve. Too thick? Add more water a tablespoon at a time. Too thin? Make a quick slurry with 1 tbsp flour + 1 tbsp water and whisk it in. Remember, gravy thickens as it cools, so err on the thin side. And my golden rule? Taste as you go – your spoon is your best kitchen tool!
Serving Suggestions for Homemade Gravy
Now here’s where the real fun begins – pouring that gorgeous gravy over everything! My personal favorite? A big ol’ scoop of mashed potatoes with a crispy roasted chicken. Absolute heaven! But don’t stop there – this gravy transforms every dish it touches:
- Drizzle over my grandma’s Salisbury steak for instant comfort food nostalgia
- Turn boring roasted veggies into something special (hello, Brussels sprouts!)
- Make Thanksgiving leftovers shine on turkey sandwiches
- Elevate breakfast with gravy-smothered biscuits or fried chicken
The secret? Keep it warm in a gravy boat or small pitcher – that way everyone can pour to their heart’s content. Leftovers (if you have any!) are magical stirred into soups or stews for extra richness. Just try not to drink it straight from the pan…though I won’t tell if you do!
Storing and Reheating Homemade Gravy
Listen, we both know there’s never leftover gravy in my house – but just in case you have more willpower than me, here’s how to keep it tasting fresh! Pour any extra into an airtight container and pop it in the fridge. It’ll stay perfect for about 3 days. When reheating, warm it gently on the stove over low heat, stirring often. If it’s thickened up too much (which happens), just whisk in a splash of water or broth until it’s back to that silky texture you love. I’ve tried microwaving it, but it always separates – trust me, the stovetop is worth the extra few minutes!
Homemade Gravy FAQs
Got gravy questions? I’ve got answers! Here are the ones I get asked most often – and all the messy mistakes I’ve made so you don’t have to.
Can I freeze Homemade Gravy?
Absolutely! Pour cooled gravy into freezer-safe containers (leave some room for expansion), and it’ll keep beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water or broth to bring back that silky texture. Perfect for making ahead for Thanksgiving or your next big comfort food feast!
How do I fix lumpy gravy?
Don’t panic! First, keep whisking – often those little lumps will dissolve with some elbow grease. If they’re stubborn, strain it through a fine mesh sieve. For emergency rescues, an immersion blender works too (just pulse gently). My secret? When adding liquid, pour slowly while whisking like your dinner depends on it – because, well, it kinda does!
What if my gravy is too thin?
Easy fix! Mix 1 tablespoon each of flour and cold water into a smooth paste, then whisk it into the simmering gravy. Cook for another 2 minutes to thicken. Remember: gravy continues thickening as it cools, so stop when it’s slightly thinner than you want. And hey – thin gravy just means you get to pour extra on those mashed potatoes!
Can I make gravy vegetarian?
You bet! Just use vegetable stock cubes instead of chicken/beef, and substitute olive oil or plant-based butter (though real butter gives the best flavor). The technique stays exactly the same. Add a splash of soy sauce or mushrooms for deeper umami flavor – it’s incredible over roasted fall vegetables!
Nutritional Information
Just to keep it real – I’m all about flavor, not math! Nutritional values can vary based on your exact ingredients and brands. This Homemade Gravy is definitely a “sometimes food” – rich with butter and full of savory goodness. A rough estimate per serving is around 100-150 calories depending on how generous you are with that pour (no judgment here!). For accurate counts, I’d recommend checking your specific ingredient labels. Now go enjoy that gravy guilt-free – life’s too short not to!
Homemade Gravy
Equipment
- Saucepan
- wooden spoon or whisk
Ingredients
- 1 cube chicken stock cube / bouillon cube sub 2 tsp powder
- 1 cube beef stock cube / bouillon cube sub 2 tsp powder
- 2 1/4 cups boiling water 565ml
- 60 g butter, unsalted 4 tbsp
- 4 tbsp flour, plain / all purpose
- 1/2 tsp onion powder ok to omit or sub garlic powder
- 1/4 tsp finely ground black pepper
- salt if needed
Instructions
- Crumble cubes into boiling water, mix to dissolve.
- Melt butter in a saucepan over medium heat.
- Add flour, onion powder, and pepper. Mix into butter with a wooden spoon or whisk.
- While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
- Stir for 1.5 – 2 minutes until it thickens to a gravy consistency. Taste, add more salt and pepper if needed.
- Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, or lamb.