How to Make Gravy From Scratch: The Ultimate Guide to Delicious Homemade Gravy

Gravy is the quintessential comfort food condiment, capable of elevating any dish from simple to sublime. Whether drizzled over mashed potatoes, roasted meats, or biscuits, a rich and flavorful gravy is a culinary staple. While store-bought options are readily available, nothing compares to the depth of flavor you achieve when you learn How To Make Gravy From Scratch. This guide will walk you through an incredibly easy and quick method to create a gravy that tastes like a restaurant-quality delight, all in just about 4 minutes! Forget complicated recipes and pan drippings; this method uses simple ingredients and delivers maximum flavor, reminiscent of your favorite fast-food gravy, but even better.

What is Gravy?

Gravy, at its heart, is a sauce made from meat or vegetable stock thickened with flour or another starch. It’s a cornerstone of many cuisines, particularly in Western cooking, used to enhance the taste and texture of dishes. Traditionally, gravy was made using pan drippings from roasted meats, which provided a rich, savory base. However, delicious gravy can absolutely be made from scratch without drippings, ensuring everyone can enjoy this comforting sauce anytime.

Why Make Gravy From Scratch?

While jarred or canned gravies offer convenience, crafting your own gravy from scratch has numerous advantages:

Superior Flavor: Homemade gravy boasts a depth of flavor that pre-made versions simply cannot replicate. You control the ingredients, ensuring a fresh and vibrant taste.
Customization: Making gravy from scratch allows you to tailor the flavor profile to your liking. Want a richer, beefier gravy? Easily done. Prefer a lighter, chicken-based gravy? You’re in control.
Healthier Option: Homemade gravy often contains fewer preservatives and less sodium than store-bought alternatives. You know exactly what goes into your gravy, making it a healthier choice for your family.
Impressive yet Easy: As this recipe demonstrates, making gravy from scratch is surprisingly quick and easy. It’s a simple way to impress your family and guests without spending hours in the kitchen.

Key Ingredients for Delicious Homemade Gravy

This recipe focuses on simplicity and flavor, utilizing readily available ingredients to create a fantastic gravy base:

Chicken and Beef Stock Cubes (or Bouillon): The secret to the incredible flavor of this gravy lies in the combination of chicken and beef stock cubes. Chicken stock provides the foundational savory note, while beef stock adds richness, depth, and a beautiful, deep brown color. Using both ensures a well-rounded flavor profile that complements a wide variety of dishes. Stock powder can be substituted, but cubes often deliver a more intense flavor.
Hot Water: Boiling water is essential to quickly dissolve the stock cubes and create the flavorful liquid base for the gravy.
Flour: All-purpose flour acts as the thickening agent in this recipe. It’s combined with butter to create a roux, the foundation of a smooth and luscious gravy. For a gluten-free option, cornstarch (cornflour in some regions) can be used (see recipe notes for details).
Butter: Butter adds richness and flavor to the roux and contributes to the silky texture of the gravy.
Optional Flavor Boosters:
- Onion Powder or Garlic Powder: A touch of onion or garlic powder enhances the savory notes of the gravy, adding a subtle layer of complexity.
- Black Pepper: Freshly ground black pepper provides a gentle warmth and seasoning.

Why Stock Cubes are Ideal for From-Scratch Gravy

You might wonder why this recipe calls for stock cubes instead of liquid stock or broth. The answer is simple: concentrated flavor. Stock cubes and bouillon powder are designed to deliver a more intense flavor punch than liquid stock. This concentrated flavor is particularly beneficial when making gravy from scratch without meat drippings, as it ensures a robust and savory end result.

Liquid broth is excellent when you’re making gravy starting with flavorful pan drippings. The drippings themselves contribute significant flavor, so a less concentrated liquid stock works perfectly. However, when starting with just water, stock cubes are your secret weapon for achieving a deeply flavorful gravy.

Step-by-Step Guide: How to Make Gravy From Scratch in Minutes

This recipe is designed for speed and ease. Here’s how to make delicious gravy in just 4 minutes:

Prepare the Stock Base: In a heatproof measuring jug or bowl, dissolve the chicken and beef stock cubes in the boiling water. Stir until fully dissolved and set aside.
Make the Roux: In a medium saucepan over medium heat, melt the butter completely. Once melted, add the flour, onion powder (if using), and black pepper.
Cook the Roux: Using a whisk or wooden spoon, stir the flour mixture constantly for about 30 seconds to 1 minute. This cooks out the raw flour taste and creates a smooth roux. The roux will be crumbly at first but will come together as you stir. Don’t let it brown too much.
Incorporate the Stock: Gradually pour in the hot stock liquid, whisking continuously to prevent lumps from forming. Start by adding about half of the stock, whisking until it’s fully incorporated and smooth. Then, add the remaining stock and continue whisking.
Simmer and Thicken: Bring the gravy to a gentle simmer, stirring occasionally. Cook for 1.5 to 2 minutes, or until the gravy thickens to your desired consistency. It will thicken quite quickly because the stock is already hot.
Season and Serve: Taste the gravy and season with salt and pepper as needed. Remember that stock cubes can be salty, so taste before adding extra salt. If you desire a richer color, a tiny drop of dark soy sauce can enhance the brown hue (and add a touch of umami depth). Serve immediately and enjoy!

The speed of this recipe comes from using hot water and concentrated stock cubes, eliminating the need for lengthy simmering to develop flavor.

Tips for the Best Homemade Gravy

Don’t Overcook the Roux: Cooking the roux for just about a minute is sufficient to remove the raw flour taste. Overcooking can darken it too much and affect the gravy’s color and flavor.
Whisk Vigorously: Whisking constantly while adding the stock is crucial for a smooth, lump-free gravy.
Adjust Consistency: If your gravy is too thick, simply whisk in a little more hot water until you reach your desired consistency. If it’s too thin, continue to simmer it for a minute or two longer, stirring frequently, until it thickens.
Flavor Enhancements: Feel free to experiment with additional flavorings. A bay leaf added during simmering, a splash of Worcestershire sauce, or a pinch of dried thyme can all add subtle complexity.
Gluten-Free Gravy: To make gluten-free gravy, substitute cornstarch for the all-purpose flour. Refer to the recipe notes for specific instructions on using cornstarch.

Serving Suggestions for Your Delicious Gravy

Gravy is incredibly versatile and pairs wonderfully with a vast array of dishes. Here are some delicious ways to enjoy your homemade gravy:

Classic Pairings:
- Mashed Potatoes and Gravy: The ultimate comfort food combination!
- Roasted Meats: Pour generously over roast chicken, turkey, beef, pork, or lamb.
- Biscuits and Gravy: A Southern classic that’s perfect for breakfast, brunch, or dinner.
- Sausages and Mash: Elevate bangers and mash with a ladle of rich gravy.
Beyond the Basics:
- Steamed Vegetables: Make even the simplest steamed vegetables irresistible by drenching them in gravy.
- Chops and Steaks: Pan-seared chicken, pork, lamb, or beef chops and steaks are transformed with a generous serving of gravy.
- Meatballs: Serve meatballs with gravy instead of traditional tomato sauce for a comforting twist.
- Omelets: Believe it or not, gravy is surprisingly delicious poured over an omelet!
- Chicken or Beef Rolls: Shredded cooked chicken or beef tossed in gravy and piled onto warm rolls makes a satisfying and flavorful sandwich.
As a Sauce: Use gravy as a delectable sauce for dishes like meatloaf, rissoles, baked chicken breast, cheesy chicken patties, pork chops, chicken tenders, and fish fingers.

The possibilities are truly endless! Let your culinary creativity guide you and discover your own favorite ways to enjoy this incredibly easy and delicious homemade gravy.

Gravy Recipe (Tastes Like KFC – But a Million Times Better!)

Recipe Video Above. This recipe shows you how to make a seriously tasty gravy using water in just 4 minutes. The secret is using both chicken AND beef stock cubes. Beef enhances color and flavor, while chicken provides the base flavor. For best color, use crumbled cubes, as some beef powder brands might result in a paler gravy. Also pictured – KFC copycat mashed potato (extra light and creamy, just like KFC!) (GLUTEN FREE option in notes).

Author: Nagi

Prep time: 1 minute

Cook time: 3 minutes

Category: Sauce

Cuisine: Western

Rating: 4.95 stars from 207 votes

Servings: 6

Print Recipe

Ingredients

1 chicken stock cube / bouillon cube (substitute 2 tsp powder) (Note 1)
1 beef stock cube / bouillon cube (substitute 2 tsp powder) (Note 1)
2 1/4 cups (565ml) boiling water
60g / 4 tbsp unsalted butter
4 tbsp all-purpose flour
1/2 tsp onion powder (optional, or substitute garlic powder)
1/4 tsp finely ground black pepper
Salt, to taste (if needed)

Instructions

Crumble stock cubes into boiling water, mix to dissolve completely.
Melt butter in a saucepan over medium heat.
Add flour, onion powder, and pepper. Mix into the melted butter with a wooden spoon or whisk to create a roux.
While stirring continuously, slowly pour in about half of the hot stock liquid. Once incorporated into the roux and thickened, add the remaining liquid and mix until smooth.
Stir for 1.5 – 2 minutes until the gravy thickens to your desired consistency (it thickens quickly because the water is already hot).
Taste, and add salt and pepper if needed.
Serve hot over your favorite dishes!

Recipe Notes

Stock cubes / bouillon cubes: Use both chicken and beef for the best flavor and color. Chicken provides the base flavor, while beef boosts the flavor and gives the gravy a nice brown color. If using only chicken, the gravy will be paler and slightly less flavorful. To compensate, you can add 1 tsp of dark soy sauce to enhance color and flavor (a chef’s secret for gravy!).
Onion or garlic powder: These are optional but add a subtle layer of flavor.
Gravy consistency: Don’t over-thicken the gravy while cooking, as it will continue to thicken as it cools. If it becomes too thick, simply add a little water to thin it out. If it’s too thin, simmer for a bit longer to thicken.
Storage: Gravy will thicken and develop a skin as it cools. To reheat, whisk in a little water to thin it and incorporate the skin. Store leftover gravy in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Thaw frozen gravy in the refrigerator and reheat, adding water to reach the desired consistency.
Gluten-free: To make gluten-free gravy, skip the flour and ensure your stock cubes are gluten-free. Mix 2.5 tbsp cornstarch/cornflour with 3 tbsp cold water to create a slurry. After melting the butter, pour in the hot stock liquid and bring to a simmer. Then, whisk in the cornstarch slurry and cook for 2-3 minutes, or until thickened.
Reduce calories: To reduce calories, you can halve the butter to 30g/2 tbsp. The flour mixture will be crumblier initially but will dissolve into the liquid. This reduces calories by approximately 33 calories per serving.

Nutrition Information

Serving size: Approximately 1/2 cup

Keywords: gravy, gravy from scratch, gravy using water, how to make gravy, easy gravy recipe, homemade gravy

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This comprehensive guide provides everything you need to know about how to make gravy from scratch easily and quickly. Enjoy the rich, homemade flavor that will elevate your meals to the next level!