Gravy recipe - easy, from scratch, no drippings

Gravy recipe - easy, from scratch, no drippings

1 minute min
Recipe video above. This recipe is how I make a seriously tasty gravy using water in 4 minutes flat. The secret is to use both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour. Use crumbled cubes if you can as some brands of beef powder won't give the same nice brown colour (ends up pale). Also pictured - KFC copycat mashed potato (extra light and creamy, just like KFC!) (GLUTEN FREE in notes)

Ingredients

  • 1 chicken stock cube / bouillon cube

    sub 2 tsp powder

  • 1 beef stock cube / bouillon cube

    sub 2 tsp powder

  • 2 1/4 cups boiling water

    565ml

  • 60g/ 4 tbsp butter

    unsalted

  • 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

Directions

  1. 1

  2. 2

    Crumble cubes into boiling water, mix to dissolve.

  3. 3

    Melt butter in a saucepan over medium heat.

  4. 4

    Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.

  5. 5

    While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.

  6. 6

    Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.

  7. 7

    Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb. Pictured – KFC Potato and Gravy copycat!

Gravy recipe - easy, from scratch, no drippings

Gravy recipe - easy, from scratch, no drippings

5.0(224)1 min1 minute min

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Ratings & Reviews

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Based on 224 ratings

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About this Recipe

Craving a rich, flavorful gravy but don't have pan drippings on hand? This easy, from-scratch gravy recipe delivers exceptional taste using just water and a clever trick to build deep flavor in mere minutes. You'll achieve that irresistible savory depth without fuss.

Why This Gravy Works So Well

The secret to this seriously tasty gravy lies in the combination of chicken and beef stock cubes. Chicken forms the foundational flavor, while beef stock provides that essential dark color and an incredible boost of savory "oomph" that makes this gravy stand out. It comes together remarkably fast, needing only about 4 minutes to create a smooth, delicious sauce.

What to Expect

Prepare for a wonderfully rich, thick gravy with a beautiful brown hue that tastes like it simmered all day. It's incredibly versatile, ready to elevate everything from mashed potatoes to roasted meats. This recipe is designed to be straightforward, making it perfect for even novice cooks. While the recipe is naturally gluten-free in the notes, the primary flour-based method creates a classic, velvety texture you'll adore.

Customization & Variations

For the best color and flavor, try to use crumbled stock cubes, especially for the beef, as some powdered beef bouillons may result in a paler gravy. If you don't have onion powder, feel free to omit it or swap in garlic powder for a slightly different aromatic note. You can easily adjust the thickness by adding a little more boiling water if it's too thick, or cooking it slightly longer for a thicker consistency.

Serving & Context

This robust gravy is the perfect companion to classic comfort foods. Imagine it generously ladled over fluffy mashed potatoes, perhaps even a batch of KFC copycat mashed potatoes, for a truly satisfying meal that feels homemade and special.

Frequently Asked Questions