Gravy Recipe
This easy homemade gravy recipe brings a rich, savory depth to your favorite meals, enhancing everything from comforting mashed potatoes to a perfectly roasted turkey. The smooth, velvety texture and well-balanced flavors transform a simple dish into a culinary delight, making this gravy the perfect finishing touch for a memorable meal.
Ingredients and Substitutions
Crafting the ideal gravy requires just a handful of essential ingredients, each playing a crucial role in the final taste and texture. Unsalted butter is the foundation, providing richness and a silky base, while all-purpose flour acts as the thickening agent, giving the gravy its body. Onion powder, thyme, sage, and rosemary bring an earthy, aromatic flavor, with each herb adding layers of depth. The stock—whether chicken, beef, vegetable, or turkey—forms the core of the gravy, lending it a hearty taste, while bouillon cubes amplify the flavor, making it robust and savory. Lastly, salt and pepper provide the finishing seasoning, allowing you to adjust to your taste preferences.
If you’re looking for substitutions, there are several easy options. Vegetable stock can replace chicken or beef stock to create a vegetarian-friendly version. For a different flavor profile, try swapping rosemary for thyme or adding a hint of garlic powder. Adjusting the herb blend allows for customization to match the main dish.
Step-by-Step Instructions for Perfect Gravy
Creating a flawless homemade gravy involves a few simple yet essential steps. Start by preparing the stock mixture. In a microwave-safe bowl or measuring cup, combine the chosen stock with two bouillon cubes. Heat the mixture in the microwave for about one minute, then give it a good stir to help dissolve the bouillon cubes fully. Repeat the process in short heating intervals, stirring in between, until the bouillon is entirely dissolved and the mixture is well blended. This creates a flavorful base, setting the stage for a savory gravy.
In a medium saucepan, melt the unsalted butter over medium-high heat. Once the butter is fully melted and gently bubbling, sprinkle in the flour, onion powder, thyme, sage, and rosemary. Cooking these ingredients together for about one minute helps eliminate the raw taste of the flour while allowing the herbs to release their aromatic oils, creating a flavorful roux. This step is key to a smooth, lump-free gravy.
With the roux ready, slowly pour the warmed stock into the saucepan, whisking continuously to combine. The gradual addition of stock prevents clumps from forming and helps you achieve a silky, smooth consistency. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Continue whisking as the gravy thickens, reaching a luxurious, velvety texture in about one minute. Taste and add salt and pepper as desired, then remove from heat and serve immediately.
Recipe Tips & Frequently Asked Questions
Selecting the Best Stock for Flavor:
Choose chicken stock for a light, versatile flavor, beef for a richer taste, turkey for a seasonal twist, or vegetable stock for a vegetarian option.
Balancing Herbs and Seasonings:
Adjust thyme, sage, and rosemary to your personal taste; a touch of garlic powder or paprika can add a unique depth.
Achieving the Right Consistency:
If the gravy is too thick, whisk in a bit more stock. For a thicker consistency, allow it to simmer slightly longer.
What to Serve With This Recipe
Gravy is the ultimate companion to many beloved dishes. Classic pairings include mashed potatoes, roast turkey, and stuffing—staples of a traditional holiday feast. However, gravy can enhance far more than just the expected favorites.
Try ladling it over buttery biscuits for a comforting breakfast twist, or use it as a savory topping for meatloaf to boost its flavor. Roasted vegetables, like carrots and parsnips, take on new dimensions when drizzled with this rich, savory sauce. For those looking to be a bit more adventurous, try it with a hearty sandwich or as a dip for homemade fries.
Frequently Asked Questions
Can I Make Gravy Without Bouillon Cubes?
Yes, you can still create a flavorful gravy without bouillon cubes. Simply season generously with salt, herbs, and pepper, or consider using a concentrated broth base for added richness.
Why Is My Gravy Too Thick or Too Thin?
If your gravy becomes too thick, whisk in a bit of additional stock until it reaches the desired consistency. For gravy that’s too thin, allow it to simmer for a few more minutes, which will reduce and thicken it naturally.
How Can I Make This Gravy Vegetarian?
For a vegetarian version, use vegetable stock in place of chicken or beef stock, and omit the bouillon cubes or choose a vegetable-based bouillon.
Storage and Reheating Tips
Leftover gravy can be stored in an airtight container in the refrigerator for up to three days. If you wish to keep it longer, transfer it to the freezer where it will last for up to three months. When reheating, the stovetop is your best option to maintain its smooth, silky texture. Simply place the gravy in a saucepan over low heat, stirring occasionally until it’s warmed through. If reheating in the microwave, heat in short intervals and stir well in between to prevent lumps from forming.
Making gravy from scratch is an easy and rewarding way to add a rich, flavorful touch to any meal. With simple ingredients and straightforward steps, you can create a delicious sauce that’s versatile enough to complement a variety of dishes. Perfect for holidays or everyday dinners, this homemade gravy recipe will quickly become a favorite in your kitchen, offering endless ways to enhance your cooking.
Ingredients
4 tablespoons (57g) unsalted butter
2 cups (474ml) chicken, beef, vegetable, or turkey stock
2 beef or chicken bouillon cubes
¼ cup (31g) all-purpose flour
1 teaspoon onion powder
½ teaspoon dried sage
¼ teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions
In a microwave-safe bowl or measuring cup, combine the stock and bouillon cubes. Heat for one minute, then stir well. Repeat this process, heating in increments and stirring, until the bouillon cubes are completely dissolved.
In a saucepan over medium-high heat, melt the butter. Sprinkle in the flour, onion powder, thyme, sage, and rosemary. Cook for about a minute, allowing the flour to cook off and the spices to release their aromas. Gradually pour in the warm stock, whisking continuously to create a smooth consistency. Bring the mixture to a boil, then reduce the heat to a simmer. Continue whisking until the gravy reaches a thick, silky texture, approximately one minute. Season with salt and pepper to taste, then remove from heat and serve while hot.
Gravy Recipe
Ingredients
- 4 tablespoons 57g unsalted butter
- 2 cups 474ml chicken, beef, vegetable, or turkey stock
- 2 beef or chicken bouillon cubes
- ¼ cup 31g all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- In a microwave-safe bowl or measuring cup, combine the stock and bouillon cubes. Heat for one minute, then stir well. Repeat this process, heating in increments and stirring, until the bouillon cubes are completely dissolved.
- In a saucepan over medium-high heat, melt the butter. Sprinkle in the flour, onion powder, thyme, sage, and rosemary. Cook for about a minute, allowing the flour to cook off and the spices to release their aromas. Gradually pour in the warm stock, whisking continuously to create a smooth consistency. Bring the mixture to a boil, then reduce the heat to a simmer. Continue whisking until the gravy reaches a thick, silky texture, approximately one minute. Season with salt and pepper to taste, then remove from heat and serve while hot.