Best Homemade Gravy Recipes

HOMEMADE CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

HOMEMADE GRAVY

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

EASY HOMEMADE CHICKEN GRAVY FROM SCRATCH

Steps:

• Melt butter in a saucepan on medium high heat.
• Add the flour until it becomes a paste and slightly turns brown.
• Slowly incorporate the chicken broth with a whisk.
• Whisk constantly until it thickens.
• Once thickened, add the chicken drippings and serve hot.

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY

Steps:

• For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
• Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
• Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
• Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)

Steps:

• Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
• Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
• Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
• Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
• Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!

HOMEMADE TURKEY GRAVY

Steps:

• Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
• Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

HOMEMADE BISCUITS & MAPLE SAUSAGE GRAVY

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

GREEN BEAN CASSEROLE WITH HOMEMADE MUSHROOM GRAVY

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
• Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
• Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
• Top the green bean casserole with the fried shallots and serve.

INA GARTEN'S HOMEMADE GRAVY

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

SLOW-ROAST CHICKEN WITH HOMEMADE GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.
• Carefully remove the foil from the chicken, increase oven to 220C/200C fan/ gas 7, and put the chicken back in for another 30 mins. If you're making the Crunchy roast potatoes (see 'Goes well with'), put them in now, under the chicken. After 30 mins, take the chicken out of the oven and lift it onto a serving dish (move the potatoes up). Snugly cover the chicken with foil and set aside while you make the gravy.
• Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite, if using, with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a smooth gravy. Add as much of the rest of the stock as you need to make a good gravy, then serve with the chicken.

EGG NOODLES AND GRAVY- HOMEMADE

Steps:

• 1. Day before, bake chicken for dinner, Saving dripping from the baking pan and all that is left of the chicken for the following recipe. Keep drippings and cut up meat. Place meat in refrigerator overnight with the drippings so you can scrape off the grease in the morning that gathers on the top.
• 2. Next day scrape off any fat and warm the drippings and meat pieces, and broth in a large soup pot over medium-low-Cook and let simmer . Make the noodles.
• 3. Noodles: Put flour and salt in a large bowl, add the 3 egg yolks and the 1 whole egg. Drizzle with the cold water. Stir with a spoon until blended then by hand until it can form a ball( you may need to drizzle a 1/4 cup more water)
• 4. Cut ball in quarters. Roll each piece on a flat floured surface. Flip and roll- keep adding flour to surface- you don't want a sticky dough. It needs to be dry and dusted with flour. When it is thin cut small noodles( about 5 or 6 inches long and 1/4 inch wide and about 1/8 inch thick.
• 5. When noodles are cut, add them to the simmering broth and chicken pieces. Turn heat to medium and drop noodles into broth mixture and cook for about 15 minutes. Remove one cup of the broth and mix with the flour, then pour the mixture back into the pot. Add the cream of chicken soup and chopped boiled eggs and maple syrup- to the pot. Let this mixture cook 5 to 10 minutes.If mixture is not thick enough for you take out a little of the sauce and thicken with a little more flour. Cook 5 minutes more. Serve immediately or pour into a crock pot on warm setting until ready to serve.

HOMEMADE DOG FOOD GRAVY

Steps:

• In a sauce pan combine the can of dog food and 10 oz of water. Begin to heat the mixture.
• In a bowl combine the tablespoon of water and tablespoon of cornstarch until smooth and stir it into the dog food mixture.
• Bring the ingredients to a boil stirring constantly. Boil until thickened (about 1 minute) continuing to stir.
• Allow mixture to cool at room temperature for about 10 - 15 minutes. Once cooled pour into a blender and blend until there are no more chunks. If the mixture is too thick, add more water one tablespoon at a time. The mixture can then be stored in a hot sauce or ketchup bottle. Follow the storage and best used by date on the can of dog food used, most should be refrigerated.
• Use about 1 tablespoon of gravy for every 1/2 to whole cup of dry dog food.

BEEF GRAVY BASE FOR HOMEMADE GRAVY

Steps:

• 1. Beef Gravy Base: Combine dry milk powder, flour, bouillon granules, and thyme. Cut in butter or margarine and Kitchen Bouquet till pieces resembles cornmeal. Store in tightly covered container in refrigerator for up to 2 months. Makes about 3 cups gravy base.
• 2. To Make Beef Gravy : 1 cup cold water 1/2 cup beef gravy base --- In small saucepan slowly stir water into beef gravy base. Cook and stir till mixture is thickened and bubbly. Cook 1 minute more. Makes 1 cup.
• 3. Chicken Gravy Base: Stir together dry milk powder, flour, chicken bouillon granules, and sage. Cut in butter or margarine and food coloring till pieces resemble cornmeal. Store in lightly covered container in refrigerator for up to 2 months. Makes about 3 cups gravy base.
• 4. To Make Chicken Gravy: 1 cup cold water 1/2 cup chicken Gravy Base --- Stir water into chicken gravy base, Cook and stir till thick and bubbly. Cook 1 minute more. Makes 1 cup.

HOMEMADE ITALIAN RED GRAVY

Steps:

• Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
• Add remaining olive oil to left over oil from meatballs.
• Sautee onion for 5 minutes on medium heat.
• Add pork and veal neck bones, continue cooking for 3 minutes.
• Add garlic and continue cooking for 2 minutes.
• Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
• Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
• Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
• Remove and discard neck bones and bay leaves.
• Adjust seasoning to taste.

HOMEMADE CHICKEN POT PIE WITH HERBED GRAVY

Steps:

• Slice carrots into thin discs, boil in water until soft.
• Put broccoli into colander, pour hot carrots and water over broccoli. This will steam the broccoli till just tender while draining the carrots. Set aside.
• Cut chicken breast into 1/4" cubes. Saute in oil until no longer pink.
• Put chicken, broccoli and carrots into 8-9" deep dish pie plate and stir to mix up.
• To make gravy, saute onion and garlic in butter. Add flour, stir to mix well.
• Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes.
• Remove from heat, add rosemary and fat free half and half.
• Pour gravy over vegetables. Carefully put pie crust over top, pinch edges and cut out a couple of round holes in top of crust for ventilation. Gently brush egg beaters (or beaten egg) lightly over entire crust.
• Bake in preheated oven at 450 degrees for 15 minutes. Then turn oven down to 350 degrees and bake another 30 minutes.

BAKED ZITI WITH EASY HOMEMADE ITALIAN GRAVY

Steps:

• Gravy (2 hours before dinner or as early as a few days before) in a medium bowl mix together . . . ground beef, 1 tsp dried parsley, 1/2 tsp dried basil, 1 clove garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2 tsp salt, 1/2 tsp pepper. Mix with fork until evenly blended. Brown meat mixture in olive oil in a 5 qt sauce pan. When cooked almost through remove.
• Drain pan. Add 1 lb sausage. Brown well on all sides. Remove.
• Drain pan well. Saute 1/2 lb sliced slice fresh mushroom until slightly brown.
• Return sausage links and ground meat mixture to sauce pan. Add tomatoes, puree, 1 tsp parsley, 1 TBS basil, 1 clove minced garlic. Simmer 1 hour. Remove sausage, slice (1/4 ") return to pot. continue to simmer until ready to use.
• NEXT. Fill large pot with 5 quarts cold water. Bring to boil. Cook ziti according to package directions (al dente).
• While ziti is cooking mix together ricotta, 3/4 lb mozzarella, Romano and black pepper.
• Preheat oven to 350°F.
• Drain ziti well. Place in 9X12 baking dish. Add cheese mixture blend well.
• With slotted spoon, remove 2-3 cups meat and mushrooms from gravy. Add to ziti. Add 1 cup extra sauce. Mix well. Top with remaining mozzarella. Cover. Bake 30 minutes. remove cover and baked another 5-10 minutes, until cheese melts and gets bubbly. You do not want it to brown.
• Also works well with medium sized shells.
• 1 cup sliced black olives may be added to recipe or substituted for mushrooms.

GRPA'S BEST HOMEMADE TURKEY GRAVY

Steps:

• This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
• Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
• Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it.
• Carefully spoon the fat into a small saucepan. You should have approximately ¼ cup of the turkey fat. If your turkey is on the leaner side, or you're cooking a wild turkey, add additional butter or oil, to have ¼ cup.
• You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups. You can also add a splash of white wine. I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I don't think it needs it.
• Heat up the fat until it's simmering.
• Add the flour and whisk to combine.
• Cook for about a minute, to cook off the raw flour taste.
• Slowly pour in the turkey liquid (or chicken broth), whisking the whole time.
• Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
• Simmer the gravy until it thickens, about 5 minutes. Set aside.
• Serve with mashed potatoes and turkey.
• You can easily reheat the gravy, if you make it ahead of time. It will thicken significantly with time, so if you're serving it the next day, you may wish to add more chicken broth to thin it out.
• My Note:.

HOMEMADE SEITAN STEAKS & WILD MUSHROOM GRAVY

Steps:

• To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
• Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
• Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
• Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
• Slice the dough into "steaks" and place in a large baking dish.
• To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
• Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
• To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.

HOMEMADE/SUBSTITUTE BULK CHICKEN GRAVY MIX RECIPE - (3.9/5)

Steps:

• Blend all ingredients except the flour through a household blender. Add the flour and mix well. Cover and store until needed. If using as gravy: Heat 2 C water or milk while whisking in 1/4 C of the dry mix into your dripping pan. If using in a recipe add dry milk to the mixture and use as you would an envelope mix.

SOUTHERN HOMEMADE BISQUITS AND GRAVY

Steps:

• Preheat oven to 500 degrees F.
• In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
• Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
• Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
• Press into a circle that's 1 inch thick.
• Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
• Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
• Bake 8 to 10 minutes or until golden brown.
• In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain.
• Add the shortening, flour, salt and pepper.
• Cook stirring constantly until flour begins to brown.
• Slowly add milk while continuing to stir.
• Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk.
• Cut the biscuits in half and pour the gravy over the biscuits.
• If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way.
• I hope you enjoy this southern biscuits and gravy recipe!