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Gravy Recipe

Easy Gravy Recipe

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! The secret lies in using both chicken and beef stock cubes together for maximum flavor and beautiful brown color.
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Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Sauce, Side Dish
Cuisine: American, Western
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Stock Base
  • 1 cube chicken stock cube or 2 tsp powder
  • 1 cube beef stock cube or 2 tsp powder
  • 2¼ cups boiling water 565ml
Roux Ingredients
  • 4 tablespoons unsalted butter 60g
  • 4 tablespoons all-purpose flour plain flour
Seasonings
  • ½ teaspoon onion powder optional, can substitute garlic powder
  • ¼ teaspoon finely ground black pepper
  • salt to taste, if needed

Equipment

  • Medium saucepan
  • Whisk
  • Measuring Cups
  • Wooden spoon

Method
 

  1. Crumble both stock cubes into boiling water and stir until completely dissolved. Using hot water speeds up the thickening process.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and adjust seasoning with salt and pepper if needed. Serve immediately over your favorite dishes.

Notes

Storage: Keep leftover gravy in the fridge for up to 5 days. Gravy thickens as it cools and forms a skin on top. Simply reheat gently while whisking and add water if needed to restore smooth consistency.
Gluten-Free Option: Replace flour with 2½ tablespoons cornstarch mixed with 3 tablespoons cold water. Ensure stock cubes are gluten-free certified.
Troubleshooting: If gravy becomes lumpy, strain through a fine mesh sieve. If too thick, add hot water one tablespoon at a time. If too thin, simmer for another minute or two.
Color Enhancement: For deeper color, add 1 teaspoon dark soy sauce along with the seasonings.