This simple gravy recipe will teach you how to make rich, flavorful gravy from scratch using just water and basic pantry ingredients. No pan drippings needed!
Why This Gravy Recipe Works
Making gravy doesn’t have to be complicated. This easy method creates a smooth, savory sauce that rivals restaurant quality. Here’s why it works so well:
- Uses hot water from the start. No waiting for liquid to heat up, which speeds thickening
- Combines two stock types. Chicken and beef cubes create deeper flavor than single stocks
- No pan drippings required. Perfect for any meal, not just roasts
- Quick roux method. Butter and flour mixture prevents lumps
- Concentrated flavor base. Stock cubes pack more punch than liquid broth
I discovered this technique after years of struggling with lumpy, bland gravies. Now I can whip up perfect gravy in just 4 minutes flat.
The Secret to Rich Brown Gravy
Most homemade gravy recipes use only chicken stock, resulting in pale, weak-tasting sauce. This recipe combines chicken and beef stock cubes for maximum flavor impact.
Chicken stock cubes provide the base flavor that works with any protein. Beef stock cubes add depth and create that beautiful deep brown color you want in good gravy.
This combination makes the gravy versatile enough for chicken, beef, pork, or even vegetarian dishes.
Ingredients for Easy Gravy
You only need five simple ingredients:
- 1 chicken stock cube (or 2 teaspoons powder)
- 1 beef stock cube (or 2 teaspoons powder)
- 2¼ cups boiling water
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ½ teaspoon onion powder (optional)
- ¼ teaspoon black pepper
- Salt to taste
How to Make Gravy Step by Step
Follow these simple steps for perfect gravy every time:
- Prepare the Stock
- Crumble both stock cubes into boiling water
- Stir until completely dissolved
- Using hot water speeds up the thickening process
- Make the Roux
- Melt butter in a saucepan over medium heat
- Add flour, onion powder, and pepper
- Whisk into the butter until smooth
- Add the Liquid
- Slowly pour in half the hot stock while whisking constantly
- The mixture will thicken quickly as you stir
- Don’t rush this step to avoid lumps
- Finish the Gravy
- Add the remaining stock and continue stirring
- Cook for 1-2 minutes until you reach perfect gravy consistency
- Taste and adjust seasoning if needed
Pro Tips for Perfect Gravy
- Use Stock Cubes Over Liquid Broth Stock cubes have more concentrated flavor than liquid broth. This makes them perfect for scratch-made gravy without pan drippings.
- Keep It Moving Whisk continuously when adding liquid to prevent lumps. If lumps form, strain the gravy through a fine mesh sieve.
- Don’t Overcook Once thickened, remove from heat. Gravy continues to thicken as it sits, so slightly thin is better than too thick.
- Fix Consistency Issues Too thick? Add hot water one tablespoon at a time. Too thin? Simmer for another minute or two.
Serving Suggestions
This versatile gravy enhances countless dishes:
Classic Pairings:
- Mashed potatoes and roasted chicken
- Beef roast and Yorkshire pudding
- Pork chops and steamed vegetables
- Fried chicken and biscuits
Creative Uses:
- Pour over meatballs instead of tomato sauce
- Use as a base for chicken and rice casseroles
- Drizzle over roasted vegetables
- Serve alongside breakfast sausages
Storage and Reheating
- Refrigerator Storage. Keep leftover gravy in the fridge for up to 5 days in a covered container.
- Freezing. Gravy freezes well for up to 3 months. Thaw completely before reheating.
- Reheating Tips. Warm gently on the stovetop while whisking. Add water if needed to restore smooth consistency. Gravy naturally thickens and forms a skin when cool.
Gluten-Free Gravy Option
- Flour Substitute. Replace flour with 2½ tablespoons cornstarch mixed with 3 tablespoons cold water. Add this slurry to the hot stock, then pour into melted butter.
- Stock Cube Check. Ensure your stock cubes are certified gluten-free if following a gluten-free diet.
Troubleshooting Common Gravy Problems
- Lumpy Gravy. Strain through fine mesh sieve or blend with immersion blender.
- Bland Taste. Add more stock cubes or a pinch of garlic powder.
- Wrong Color. Dark soy sauce (1 teaspoon) can deepen color and add flavor.
- Too Salty. Dilute with additional water and adjust other seasonings.
Why This Recipe Beats Store-Bought
Commercial gravy mixes often contain preservatives and artificial flavors. This homemade version uses real ingredients you can pronounce.
The fresh taste and customizable seasoning make it worth the minimal effort. Plus, you control the salt content and can adjust thickness to your preference.
Final Thoughts
This easy gravy recipe proves that homemade doesn’t mean complicated. With just a few pantry staples and 4 minutes of your time, you can create restaurant-quality gravy that transforms any meal.
The combination of chicken and beef stock creates depth of flavor that single-stock gravies simply can’t match. Once you try this method, you’ll never go back to packet mixes.
Start with this basic recipe, then experiment with additions like fresh herbs, wine, or mushrooms to make it your own signature gravy.
Easy Gravy Recipe
Ingredients
Equipment
Method
- Crumble both stock cubes into boiling water and stir until completely dissolved. Using hot water speeds up the thickening process.
- Melt butter in a medium saucepan over medium heat. Add flour, onion powder, and pepper. Whisk into the butter until smooth to create a roux.
- While whisking constantly, slowly pour in half the hot stock mixture. The gravy will thicken quickly as you stir. Don’t rush this step to avoid lumps.
- Add the remaining stock and continue stirring for 1-2 minutes until you reach perfect gravy consistency. The gravy should coat the back of a spoon.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately over your favorite dishes.