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This Easy 5-Minute Gravy Recipe is perfect for turkey, chicken, or beef! It’s so flavorful and it’s foolproof too and perfect for any meal. You’re going to be so happy when you see how easy it is to make gravy.
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Easy Gravy Recipe in 5 minutes!
Gravy has always been sort of an enigma to me. I’ve never known the exact ratios of liquid and thickener or whether to use cornstarch or flour, stock or water…and end up just winging it and hoping for the best.
I’ve come to realize as I’ve gotten older that gravy is the star of the meal. My husband could drink gravy, he loves it so much, and he drowns everything in it, so it’s important that it not only tastes good but is the perfect consistency.
I’ve been on the hunt for the perfect turkey gravy recipe for Thanksgiving, but also for a delicious all-purpose gravy that I can make for beef or chicken, or to dip French fries in (try it, you’ll never use ketchup again).
Why you’ll love this recipe
THIS is the perfect recipe for all of those things; it’s the magical combination of liquid and fat and thickener that tastes so good and is perfect poured on everything. You can use this recipe for turkey gravy, roasted chicken or make it brown gravy for beef. It’s even a good gravy recipe without drippings! Basically it’s the PERFECT gravy recipe and it takes only 5 minutes to make!
What you need to make homemade gravy
- Butter: I love butter in gravy – it makes it so thick and rich. It’s best to use unsalted butter and then add salt to taste because you never know how much salt is really in stock or bouillon and you don’t want your gravy recipe to be too salty.
- Flour: Use all-purpose flour for this. The butter and flour mixture cooks and makes a roux which thickens the gravy to the perfect thickness.
- Chicken Stock or broth: Use your favorite brand – but use a good one. I prefer using low sodium stock. You can also use drippings from your roast or turkey.
- Bouillon: I use this to add extra flavor when I’m just using stock or broth. If I’m using the drippings I don’t usually add this because turkey or beef drippings have tons of extra flavor.
- Spices: Use your favorites, but I love adding herbs and onion powder.
How To Make Gravy From Scratch
- Heat the stock and bouillon cubes (if using) in the microwave until hot and the bouillon has dissolved. Meanwhile, melt butter in a saucepan. Add the flour and spices.
- Cook the flour and whisk until a rue has formed about a minute.
- Slowly add the hot stock to the butter mixture, whisking to combine. Add spices.
- Cook until boiling and thick, stirring often.
Gravy Recipe Tips
- This gravy recipe calls for stock so make sure to use one that is high quality. The more flavor the better!
- If you are making a turkey or chicken with drippings, strain it, remove the fat, and measure it with the stock to add tons of extra flavor.
- If you’re using stock and not drippings don’t skip the bouillon. But if you’re using drippings you can reduce them or omit them.
- It’s best to use unsalted butter, just because stock, drippings, and bouillon often have lots of salt. Taste your end product to see if it needs extra salt or pepper.
- It really only takes 5 minutes. Don’t walk away from the stove; this gravy thickens fast!
This gravy recipe is thickened with flour – the butter and flour make a rue that thickens the stock.
You’d have to use cornstarch to thicken the gravy. Bring the stock to a boil in a saucepan and use 2 tablespoons of cornstarch mixed with 1 tablespoon cold water. Stir the cornstarch slurry into the boiling stock until it thickens.
Store in an airtight container in the refrigerator. It will gel; heat to thin and add additional stock or water if you want it thinner.
Easy Gravy Recipe
- 2 cups (474ml) chicken, beef, vegetable, or turkey stock
- 2 beef or chicken bouillon cubes
- 4 tablespoons (57g) unsalted butter
- ¼ cup (31g) all-purpose flour
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Combine the stock and the bouillon cubes in a microwave safe bowl or measuring cup. Heat for 1 minutes and stir. Repeat until bouillon is dissolved.
- Melt the butter in a saucepan over medium-high heat. Add the flour, onion powder, thyme, sage, and rosemary and cook for 1 minute to cook the flour. Slowly whisk in the stock until smooth and bring to a boil. Reduce to a simmer and cook, whisking, until smooth and thick, about 1 minute. Add salt and pepper to taste. Remove from heat and serve immediately.
- If you have pan drippings, use those then add stock to make 2 cups.
Not only am I excited to share this recipe with you because it tastes so good, but also because it comes from a new cookbook I’m very excited about. The Simple Kitchen by Donna and Chad Elick is full of quick and easy recipes for every day. Donna and Chad are the founders of The Slow Roasted Italian and are friends of mine. Their recipes are always delicious! I’ve made several of the recipes in their book and love every single one.
This is now my go-to gravy recipe. It’s so flavorful and easy that I plan to make it all the time!
If you love gravy, you need to try it on Southwestern Crusted Roast Beef or this Oven Roasted Chicken with Lemon Rosemary Butter.
**Did you make this recipe? Don’t forget to give it a star rating below!**
Last Updated on February 23, 2021
Could this be made ahead of time and reheated before serving ??
Thank you !
Yes but you might need to add some more stock to thin – it tends to get thick as it cools.
Very tasty, and it saves me time as I don’t have to wait for turkey drippings to begin the gravy. One small thing— it’s “roux.” “Rue” means to regret, and no one would regret making this! 🙂
This recipe was super easy to follow and the gravy came out tasting awesome! I used chicken flavored Better than Bullion instead of a dry cube & highly recommend it. Thanks so much for sharing this recipe!
I love your Thanksgiving recipes. In fact, all your recipes are awesome. I like your thorough explanations.
Greetings! Do you recommend ground herbs for this so that it comes out smooth? I made it last year and it was delicious, but I cannot remember whether I used ground or just regular dried herbs. Thanks!
I usually use dried – you can use ground thyme or some sage, or just Italian seasoning!
I just can’t believe how easy it was to make this gravy, I had some turkey that a froze for a short time and I make a dish called sht on the shingle. And this gravy was the best .
Fantastic !!! awhile family loves it and me too – quick easy and delicious
Excellent! How do I make thicker? Thank you.
It’s pretty thick but if you want it thicker use less stock.
Just made this. Wow, it was great!! Reminds me of the gravy my Mom use to make every Thanksgiving. This is the recipe I have been looking for, for a very long time. CrazyforCrust is now a FB page I follow. Thank you for sharing.
Very nice, on busy nights sometimes we grab a rotisserie chicken and I used this to make a quick gravy. Skipped the boullion and it turned out great with just Swanson stock. Will try it with homemade stock next, I have a ton of chicken bones in the freezer.