This Gravy Recipe is easy to make, flavorful, and so versatile! Serve it over your favorite mashed potatoes, with turkey or chicken, over veggies, and more!
I LOVE sauces. I just feel like they take recipes to the next level.
This ingredient list could not be more simple! I bet you already have all of these things on hand!
- Chicken Broth – the base. Use veggie broth if vegetarian.
- Unsalted Butter – adds warmth and richness.
- All-Purpose Flour – thickens the gravy.
- Black Pepper, Garlic Powder, Onion Powder, Dried Thyme, Dried Rosemary, Dried Sage, and Salt – a simple seasoning blend that really packs a flavor punch!
How to make
This gravy is completely ready in 25 minutes or less!
- Melt butter in a large saucepan then whisk in flour, little bits at a time, until smooth.
- Whisk in seasonings then simmer the mixture for 5 minutes, stirring with a rubber spatula.
- Whisk in broth slowly then simmer until thickened. Stir occasionally with a whisk so the gravy doesn’t get clumpy!
How to thicken
The gravy will naturally thicken as it simmers so don’t jump the gun and mess with the consistency too early on.
If you’ve simmered the gravy and it’s still not thickened to your liking, try adding more flour, very little bits at a time, until it has reached your desired consistency.
How to thin
If your gravy is too thick, just add a splash more broth to thin it out!
How to make gluten-free gravy
To make this gravy recipe gluten-free, just use a gluten-free variety of flour!
You can also use cornstarch but it’s a much more powerful thickener so I recommend starting with just half the amount of flour called for then adding more as needed.
How to make creamy
If you prefer a creamier gravy, add a splash of whole milk, half-and-half, or heavy cream!
If you do this, you’ll want to lessen the amount of chicken broth so the gravy isn’t too runny.
What to serve with gravy
Here are some of my favorite things to serve with this gravy recipe.
How to store
Store leftover gravy in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen, then microwave or heat on the stovetop to warm. The gravy will mostly likely have thickened in the fridge so add a splash of chicken broth or milk to thin it out before serving again.
Equipment for this recipe
- 1/2 cup unsalted butter 1/2 cup = 1 stick
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 3 cups chicken broth
- Salt to taste, if necessary (I use 1/4 teaspoon)
- Melt butter in a large saucepan over medium heat.
- Little by little, whisk in flour until smooth.
- Whisk in pepper, garlic powder, onion powder, thyme, rosemary, and sage until smooth.
- Use a rubber spatula* to cook and stir mixture over medium heat for 5 minutes (mixture will simmer).
- Gradually whisk in broth, so that no lumps form.
- Simmer, stirring regularly, until desired texture has been reached.
- If the gravy becomes too thick, thin with more broth.
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*Note: Nutrition information is estimated and varies based on products used.