Homemade Gravy Mix

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Homemade Gravy Mix

Cozy, savory gravy—on demand. Stir this pantry mix into water (or stock) and whisk on the stove for smooth beef-style gravy, perfect for mashed potatoes, meatloaf night, open-face sandwiches, and weeknight pot pies. Budget-friendly and shelf-stable.

Hands-on: 5 min Yield: ~¾ cup mix (4 batches) Each batch: ~1½ cups gravy Category: Dry Mixes • Gravies
Homemade gravy over mashed potatoes

Ingredients

Dry Gravy Mix

  • ½ cup all-purpose flour
  • 3 Tbsp beef bouillon granules (low-sodium if possible)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp black pepper
To store: Keep airtight in a cool, dry spot up to 6 months. Label the jar with: “3 Tbsp mix + 1½ cups water; whisk & simmer.”

Step-by-Step Instructions

  1. Combine. Whisk all dry ingredients together until evenly mixed. Break up any bouillon clumps.
  2. Cook a batch. In a saucepan, whisk 3 Tbsp mix into 1½ cups cold water (or broth). Place over medium heat, whisking constantly, until it comes to a gentle boil and thickens, 3–5 minutes.
  3. Finish. Reduce heat to low and simmer 1–2 minutes for a silky texture. Taste; add salt or pepper if needed.
Smoother gravy: Always start with cold liquid, then heat while whisking to avoid lumps.

Variations & Ways to Use

  • With pan drippings: Skim excess fat, add enough water/stock to reach 1½ cups, then whisk in 3 Tbsp mix and simmer.
  • Chicken gravy: Swap beef bouillon for chicken; add a pinch of thyme or sage.
  • Vegetarian “brown” gravy: Use mushroom or vegetable bouillon and a dash of soy sauce for depth.
  • Gluten-free option: Replace flour with ¼ cup cornstarch. To use, whisk 2–2½ Tbsp mix into 1½ cups cold liquid and bring to a simmer until thickened.
  • Richer flavor: Stir in 1 Tbsp butter at the end or a splash of Worcestershire.
  • Sodium-smart: Choose low-sodium bouillon and season at the end.

FAQ & Troubleshooting

  • Too thick? Whisk in hot water or stock 1 Tbsp at a time off heat until desired consistency.
  • Too thin? Simmer 1–2 more minutes, or whisk 1 tsp additional mix with 2 tsp cold water and stir in.
  • Lumps? Strain through a fine-mesh sieve, then whisk vigorously; next time start colder and whisk sooner.
  • Make-ahead: The cooked gravy keeps 3–4 days refrigerated; reheat gently with a splash of water.
  • Packet equivalent: Use about 3 Tbsp of this mix anywhere a store packet is called for.
Yield
~¾ cup mix (about 12 Tbsp) — makes 4 batches
Batch Size
3 Tbsp mix + 1½ cups liquid → ~1½ cups gravy
Active Time
~5 minutes to make mix; ~5 minutes to cook gravy
Category
Dry Mixes · Gravies & Sauces
Gift it! Spoon the mix into a cute jar, tie with ribbon, and add an instructions tag with “3 Tbsp mix + 1½ cups water; whisk while heating.”