Easy Homemade Gravy – ready in under 10 minutes with no pan drippings. Tastes like KFC gravy, only better.
Gravy is a simple, versatile sauce everyone should be able to make. Store-bought packets and jars are convenient but often overly salty and full of artificial ingredients. This quick brown gravy uses common pantry items and delivers a rich, homemade flavor in minutes.
The key to depth of flavor is combining both chicken and beef bouillon. That balance gives the gravy enough body to pair well with a wide range of dishes without relying on pan drippings, so you can make it any night of the week.
What You’ll Need
- Chicken bouillon cubes or powder
- Beef bouillon cubes or powder
- Water
- All-purpose flour
- Butter
- Garlic powder
- Onion powder
- Black pepper
Can I Just Use Broth?
For best results use bouillon cubes or powder rather than ready-made broth. Bouillon is more concentrated, producing a richer, more savory gravy than simply substituting one cup of store-bought broth for the bouillon.
How To Make Gravy
- Heat the water in a microwave-safe measuring cup for about 2 minutes until very hot but not boiling. Crush the bouillon cubes or add the powder to the hot water and whisk until completely dissolved.
- In a saucepan, melt the butter over medium-high heat. Add the flour and stir until the mixture is smooth and there are no white streaks remaining.
- Slowly whisk the prepared broth into the roux until fully blended and smooth.
- Stir in the garlic powder, onion powder, and black pepper. Bring the gravy to a gentle simmer and whisk for 2–3 minutes, until it thickens to your desired consistency.
- Remove from the heat and serve immediately.
What Is KFC Gravy Made Of?
This homemade version tastes very similar to the KFC gravy people remember, but it’s not the same as the original. In the past KFC used cooking methods that included flavorful pan bits; today their gravy is made from powdered bases. This recipe recreates that comforting flavor with bouillon and seasonings.
Why Is Gravy Lumpy?
Lumps form when the liquid is added too quickly to the flour-butter mixture. Whisk constantly while adding the hot broth slowly to form a silky-smooth gravy without lumps.
Recipe Tips
- For a richer, more decadent gravy, add any pan drippings to the flour and butter before whisking in the broth.
- Cook the flour in the butter for a few minutes before adding liquid. Lightly browning the flour (without burning) deepens the flavor.
- Add the broth slowly while whisking to prevent lumps and achieve a smooth texture.
Storage
Gravy is best served fresh, but leftovers store well. Refrigerate in an airtight container for up to 5 days. Reheat gently in a saucepan over medium heat, whisking until warmed through. If it thickens too much, whisk in a splash of water to loosen it.
What Goes With Gravy
This gravy is classic over mashed potatoes but also complements many proteins. Because it combines chicken and beef flavors, it pairs nicely with chicken, pork, beef, turkey, and more.
- Mashed potatoes
- Pork roast or pork tenderloin
- Roasted turkey
- Prime rib or beef roasts
More Tasty Side Dishes
- Sausage stuffing
- Cheesy mashed potatoes
- Sweet potato casserole
- Green beans with bacon
- Air fryer carrots
- Crispy smashed potatoes
- Roasted Brussels sprouts
Easy Homemade Gravy
Ingredients
- 1 chicken bouillon cube (or 2 tsp chicken granules)
- 1 beef bouillon cube (or 2 tsp beef granules)
- 2 1/4 cups water
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Heat the water until very hot. Crush bouillon cubes or add powder and whisk until dissolved.
- Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, until fully incorporated and no white streaks remain.
- Slowly whisk in the prepared broth until smooth.
- Add garlic powder, onion powder, and black pepper. Simmer and whisk 2–3 minutes until thickened.
- Remove from heat and serve immediately.
Nutrition
Nutrition information is an approximation.
Additional Info
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