You know that magical finishing touch that transforms a good meal into an unforgettable one? That’s the power of a great gravy! From quick weeknight dinners to holiday feasts, we’ve gathered 21 mouthwatering recipes to elevate every plate. Get ready to discover your new favorite pour—let’s dive in!
Classic Turkey Gravy with Herbs
Yielded from the pan drippings of a perfectly roasted turkey, this classic gravy is elevated with aromatic herbs that infuse every velvety spoonful. Your holiday table deserves nothing less than this rich, savory essence that ties the entire meal together with timeless elegance.
Ingredients
– 4 tbsp unsalted butter (or turkey fat for deeper flavor)
– 1/4 cup all-purpose flour (sifted to prevent lumps)
– 4 cups turkey or chicken stock (homemade preferred for richness)
– 1/4 cup dry white wine (optional, adds brightness)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1 tsp fresh sage, finely chopped (or 1/2 tsp dried)
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Melt 4 tbsp unsalted butter in a saucepan over medium heat until fully liquid and bubbling slightly.
2. Whisk in 1/4 cup all-purpose flour continuously for 2 minutes to form a smooth roux, cooking until pale golden to avoid raw flour taste.
3. Gradually pour in 4 cups turkey stock while whisking vigorously to prevent lumps from forming.
4. Add 1/4 cup dry white wine if using, and bring the mixture to a gentle simmer over medium heat.
5. Reduce heat to low and stir in 1 tsp fresh thyme leaves and 1 tsp fresh sage.
6. Simmer uncovered for 10-12 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
7. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
8. Strain the gravy through a fine-mesh sieve for an ultra-smooth texture, pressing with a spoon to extract all flavors.
9. Keep warm over low heat until serving, stirring occasionally to prevent a skin from forming.
With its silky consistency and herb-infused depth, this gravy clings beautifully to mashed potatoes or turkey slices. The subtle notes of thyme and sage complement without overpowering, making it a versatile companion for leftovers like open-faced sandwiches or savory pot pies.
Creamy Mushroom Gravy
Elevating humble ingredients to culinary excellence, this creamy mushroom gravy transforms simple meals into gourmet experiences with its rich, earthy depth and velvety texture. Perfect for drizzling over mashed potatoes, roasted meats, or biscuits, it brings warmth and sophistication to any table. Crafted with care, each spoonful promises a harmonious blend of umami and creaminess that delights the palate.
Ingredients
– 2 tbsp unsalted butter (or olive oil for a lighter option)
– 8 oz cremini mushrooms, thinly sliced (white mushrooms work too)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup vegetable broth (chicken broth can substitute)
– 1/2 cup heavy cream (half-and-half for less richness)
– 1 tsp fresh thyme leaves (dried thyme use 1/2 tsp)
– Salt and black pepper, to season
Instructions
1. Melt 2 tbsp unsalted butter in a large skillet over medium heat until foamy.
2. Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
3. Stir in 1 small diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
4. Add 2 cloves minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
5. Sprinkle 2 tbsp all-purpose flour over the mixture and cook for 1-2 minutes, stirring constantly, to form a roux and eliminate the raw flour taste.
6. Gradually pour in 1 cup vegetable broth, whisking continuously to prevent lumps and achieve a smooth consistency.
7. Bring the mixture to a gentle simmer and cook for 3-5 minutes until slightly thickened.
8. Reduce the heat to low and stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves.
9. Simmer for an additional 2-3 minutes, stirring often, until the gravy is creamy and coats the back of a spoon.
10. Season with salt and black pepper to taste, then remove from heat.
Delightfully smooth and richly flavored, this gravy boasts a luxurious texture that clings beautifully to dishes without being overly heavy. Its deep mushroom essence, enhanced by aromatic thyme, makes it ideal for elevating weeknight dinners or holiday feasts—try it drizzled over a savory pot roast or as a decadent dip for crispy fries.
Rich Beef Gravy with Red Wine
Savory and sophisticated, this rich beef gravy with red wine elevates any meal with its deep, complex flavors and velvety texture. Slowly simmered to perfection, it transforms simple ingredients into an elegant sauce that clings beautifully to mashed potatoes or roasted meats. The addition of dry red wine adds a subtle fruity acidity that balances the richness of the beef stock and butter.
Ingredients
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1/4 cup all-purpose flour
– 2 cups beef stock, preferably low-sodium (adjust salt later)
– 1/2 cup dry red wine, such as Cabernet Sauvignon (avoid sweet varieties)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– Salt and black pepper to taste (start with 1/4 tsp each)
Instructions
1. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat.
2. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture turns light golden brown and smells nutty.
3. Gradually pour in 2 cups beef stock while whisking continuously to prevent lumps from forming.
4. Add 1/2 cup dry red wine and 1 tsp fresh thyme leaves to the saucepan.
5. Bring the mixture to a gentle boil, then reduce the heat to low.
6. Simmer uncovered for 15-20 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
7. Season with salt and black pepper to taste, starting with 1/4 tsp each and adjusting as needed.
8. Remove from heat and strain through a fine-mesh sieve if a smoother consistency is desired.
Flawlessly smooth and deeply aromatic, this gravy boasts a luxurious texture that drapes over dishes like a silken blanket. Its robust beef flavor, enhanced by the wine’s subtle tannins and thyme’s earthy notes, makes it ideal for drizzling over herb-roasted prime rib or stirring into creamy polenta for a comforting twist.
Savory Sausage Gravy for Biscuits
On brisk autumn mornings, few comforts rival the rich, velvety embrace of homemade sausage gravy, a classic Southern staple that transforms humble biscuits into a decadent breakfast centerpiece. Crafted with savory pork and a luxuriously creamy base, this dish delivers warmth and satisfaction in every spoonful.
Ingredients
– 1 lb breakfast sausage, casings removed if needed (mild or spicy, as preferred)
– ¼ cup all-purpose flour
– 2 cups whole milk, at room temperature (for smoother blending)
– ½ tsp black pepper, freshly ground
– ¼ tsp salt, or to adjust seasoning
Instructions
1. Heat a large skillet over medium heat and add the breakfast sausage, breaking it into small crumbles with a wooden spoon as it cooks.
2. Cook the sausage for 6–8 minutes, until fully browned and no pink remains, stirring occasionally to ensure even browning.
3. Sprinkle the all-purpose flour evenly over the cooked sausage and stir continuously for 1–2 minutes to cook out the raw flour taste and form a roux.
4. Gradually pour in the whole milk while whisking constantly to prevent lumps from forming.
5. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook for 5–7 minutes, stirring frequently, until the gravy thickens to a coat-the-spoon consistency.
6. Stir in the black pepper and salt, tasting and adjusting if needed for a well-balanced flavor.
7. Remove from heat and let rest for 2 minutes to allow the gravy to thicken slightly further before serving.
A lusciously creamy texture blankets fluffy biscuits, with the robust, peppery notes of sausage shining through each bite. For a creative twist, try drizzling it over roasted potatoes or using it as a savory sauce for breakfast sandwiches, elevating any meal with its hearty, comforting essence.
Vegan Nutty Gravy with Cashews
Rich, velvety, and deeply savory, this vegan nutty gravy transforms humble cashews into an elegant sauce that elevates any plant-based meal. Its creamy texture and robust flavor profile make it an indispensable staple for holiday feasts or weeknight dinners alike.
Ingredients
– 1 cup raw cashews, soaked for at least 4 hours (or boiled for 15 minutes for quicker softening)
– 2 tablespoons olive oil (or any neutral oil like avocado or grapeseed)
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced
– 3 tablespoons tamari or soy sauce (use reduced-sodium if preferred)
– 1 tablespoon nutritional yeast (for umami depth)
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– 2 cups vegetable broth, warmed (low-sodium recommended for control)
– Salt and black pepper to taste (start with ¼ teaspoon salt)
Instructions
1. Drain and rinse the soaked cashews thoroughly to remove any residual bitterness.
2. In a medium saucepan over medium heat, heat the olive oil until shimmering, about 1 minute.
3. Add the diced onion and sauté, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Transfer the onion-garlic mixture, drained cashews, tamari, nutritional yeast, thyme, smoked paprika, and 1 cup of warm vegetable broth to a high-speed blender.
6. Blend on high for 2–3 minutes until completely smooth and creamy, scraping down the sides as needed.
7. Pour the blended mixture back into the saucepan and place over low heat.
8. Gradually whisk in the remaining 1 cup of warm vegetable broth to achieve your desired consistency.
9. Simmer gently for 5–7 minutes, stirring frequently, until the gravy thickens slightly and flavors meld.
10. Season with salt and black pepper to taste, remembering the tamari adds saltiness, so adjust cautiously.
Kreamy and luxuriously smooth, this gravy boasts a nutty undertone from the cashews, complemented by the smoky warmth of paprika and thyme. Serve it generously over mashed potatoes, roasted vegetables, or grain bowls for a comforting, elegant touch that delights both vegans and omnivores alike.
Onion Gravy with Caramelized Shallots
Luxuriously rich and deeply savory, this onion gravy with caramelized shallots transforms ordinary meals into extraordinary culinary experiences. The slow-cooked shallots melt into a sweet, golden foundation while the beef stock and red wine create layers of complex flavor that will elevate everything from mashed potatoes to roasted meats. Perfect for holiday gatherings or cozy weeknight dinners, this versatile sauce promises to become a staple in your cooking repertoire.
Ingredients
– 4 large shallots, thinly sliced (about 2 cups)
– 3 tablespoons unsalted butter (or olive oil for dairy-free)
– 1 tablespoon olive oil
– 2 tablespoons all-purpose flour
– 2 cups beef stock (vegetable stock works for vegetarian version)
– 1/2 cup dry red wine (such as Cabernet Sauvignon)
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon fresh thyme leaves
– Salt and freshly ground black pepper, to taste
Instructions
1. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-low heat until butter melts completely.
2. Add sliced shallots to the skillet and cook for 20-25 minutes, stirring every 5 minutes, until they turn deep golden brown and caramelized.
3. Sprinkle 2 tablespoons flour over the caramelized shallots and cook for 2 minutes while stirring constantly to create a roux.
4. Gradually whisk in 2 cups beef stock, ensuring no lumps form, then add 1/2 cup red wine and 1 teaspoon Worcestershire sauce.
5. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 15-20 minutes until thickened to gravy consistency.
6. Stir in 1/2 teaspoon fresh thyme leaves and season with salt and freshly ground black pepper to taste.
7. Remove from heat and swirl in remaining 1 tablespoon butter until melted and incorporated.
Rich and velvety with a perfect balance of sweet shallots and savory depth, this gravy clings beautifully to mashed potatoes and roasted meats. The caramelized shallots provide subtle sweetness that contrasts wonderfully with the umami-rich beef stock, while the red wine adds a sophisticated complexity. Try drizzling it over steak frites or using it as a base for shepherd’s pie for an elevated comfort food experience.
Spicy Peppercorn Gravy
Delicately balanced between fiery heat and aromatic depth, this Spicy Peppercorn Gravy transforms ordinary meals into extraordinary culinary experiences. Its complex flavor profile, achieved through toasted peppercorns and a rich roux base, offers a sophisticated twist on classic gravy that pairs beautifully with roasted meats or mashed potatoes. Perfect for holiday feasts or weeknight dinners, this versatile sauce elevates any dish with its bold, peppery kick and velvety texture.
Ingredients
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1/4 cup all-purpose flour
- 2 tablespoons whole black peppercorns, lightly crushed
- 2 cups beef broth, warmed (chicken or vegetable broth works too)
- 1/2 cup heavy cream (or whole milk for lighter version)
- 1 teaspoon Worcestershire sauce (adds umami depth)
- 1/4 teaspoon cayenne pepper (adjust for desired heat level)
- Salt to taste (start with 1/4 teaspoon)
Instructions
- Heat a medium saucepan over medium heat for 2 minutes until warm.
- Add 2 tablespoons unsalted butter and swirl until fully melted and foaming slightly.
- Stir in 1/4 cup all-purpose flour with a whisk and cook for 3-4 minutes, stirring constantly, until the roux turns light golden brown and develops a nutty aroma.
- Tip: To prevent lumps, ensure the roux is smoothly blended before adding liquid.
- Add 2 tablespoons lightly crushed whole black peppercorns and 1/4 teaspoon cayenne pepper to the roux, toasting for 1 minute to release their oils and spiciness.
- Gradually pour in 2 cups warmed beef broth while whisking vigorously to incorporate fully and avoid clumping.
- Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
- Cook for 5-7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
- Tip: Simmering slowly helps meld the flavors and achieve a smooth consistency.
- Stir in 1/2 cup heavy cream and 1 teaspoon Worcestershire sauce, heating for 2-3 minutes until warmed through but not boiling.
- Season with salt to taste, starting with 1/4 teaspoon and adjusting as needed.
- Tip: For a finer texture, strain the gravy through a sieve to remove peppercorn bits before serving.
- Remove from heat and let stand for 2 minutes to allow flavors to meld.
Keenly crafted, this gravy boasts a luxuriously smooth texture that clings perfectly to dishes, with a bold peppery heat that builds gradually on the palate. Its robust flavor makes it ideal for drizzling over steak, roasted vegetables, or even stirring into poutine for a gourmet twist. Serve it warm to highlight its aromatic spices and creamy richness, transforming simple meals into memorable feasts.
Velvety Vegetarian Gravy with Roasted Garlic
Unveiling a luxurious plant-based masterpiece, this velvety vegetarian gravy transforms humble ingredients into an elegant sauce that will elevate any holiday table or weeknight meal. Roasted garlic provides a deep, caramelized foundation that harmonizes beautifully with aromatic herbs and rich vegetable broth.
Ingredients
– 1 head garlic, roasted (yields about 3 tbsp paste)
– 4 tbsp unsalted butter or vegan butter alternative
– ¼ cup all-purpose flour
– 3 cups vegetable broth, warmed (homemade preferred for depth)
– 2 tbsp tamari or soy sauce (for umami boost)
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Salt and black pepper to taste (start with ¼ tsp each)
Instructions
1. Preheat your oven to 400°F and slice the top off a whole garlic head to expose the cloves.
2. Drizzle the garlic with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 40 minutes until golden and soft.
3. Squeeze the roasted garlic cloves into a small bowl and mash into a smooth paste using a fork.
4. Melt butter in a saucepan over medium heat until foamy but not browned, about 2 minutes.
5. Whisk in flour continuously for 3 minutes to create a pale golden roux, scraping the bottom to prevent burning.
6. Gradually pour in warm vegetable broth while whisking constantly to eliminate lumps.
7. Stir in the roasted garlic paste, tamari, thyme, and smoked paprika until fully incorporated.
8. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon.
9. Season with salt and pepper, then strain through a fine-mesh sieve for extra silkiness if desired.
A symphony of velvety texture and profound flavor, this gravy boasts a luxurious mouthfeel that clings beautifully to mashed potatoes or roasted vegetables. The roasted garlic imparts a subtle sweetness that balances perfectly with the savory notes, making it ideal for drizzling over savory waffles or as a base for pot pie fillings.
Country-Style White Gravy
Oftentimes, the most comforting dishes are those rooted in humble traditions, and country-style white gravy stands as a testament to this truth—a velvety, creamy sauce that transforms simple ingredients into a soul-warming delight. Originating from Southern kitchens, this gravy boasts a rich, peppery flavor profile that pairs beautifully with biscuits, fried chicken, or mashed potatoes, making it a versatile staple for any home cook seeking to elevate their comfort food repertoire.
Ingredients
– 4 tablespoons unsalted butter (or margarine for a dairy-free option)
– 1/4 cup all-purpose flour (sifted for smoother texture)
– 2 cups whole milk (warmed to room temperature to prevent curdling)
– 1/2 teaspoon freshly ground black pepper (adjust to desired spice level)
– 1/2 teaspoon salt (preferably fine sea salt for even distribution)
Instructions
1. Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat, swirling occasionally until fully liquid and fragrant, about 2–3 minutes.
2. Whisk in 1/4 cup of all-purpose flour vigorously to form a smooth roux, cooking for exactly 2 minutes until pale golden to avoid a raw flour taste.
3. Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps, ensuring a seamless incorporation.
4. Reduce the heat to low and simmer the mixture, stirring frequently with a wooden spoon, for 5–7 minutes until thickened to a coat-the-back-of-a-spoon consistency.
5. Stir in 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, tasting and adjusting seasoning if needed for balance.
6. Remove from heat and let the gravy rest for 2 minutes to allow flavors to meld and texture to set slightly.
Notably, this gravy achieves a luxuriously smooth and creamy texture with a robust, peppery kick that complements hearty dishes effortlessly; try drizzling it over crispy fried chicken or folding it into a breakfast hash for a creative twist that highlights its versatility.
Zesty Tomato Gravy with Italian Herbs
Oozing with rustic charm and Mediterranean flair, this zesty tomato gravy captures the essence of sun-ripened tomatoes elevated by aromatic Italian herbs. Perfect for spooning over pasta, polenta, or crusty bread, it transforms simple ingredients into a vibrant, comforting sauce. Its bright acidity and herbal notes make it a versatile staple for weeknight dinners or elegant gatherings.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes (adjust for spice preference)
– 1 tsp granulated sugar (to balance acidity)
– Salt and black pepper, to taste
– Fresh basil leaves, for garnish (optional)
Instructions
1. Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering, about 2 minutes.
2. Add 1 small finely diced yellow onion and sauté, stirring occasionally, until translucent and soft, 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 1 (28 oz) can crushed tomatoes, using a wooden spoon to scrape any browned bits from the bottom of the pan for added flavor.
5. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes, 1 tsp sugar, and season with salt and black pepper to taste.
6. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the gravy thickens and the flavors meld.
7. Taste and adjust seasoning if needed, adding more salt, pepper, or herbs as desired.
8. Remove from heat and let rest for 5 minutes to allow the sauce to settle.
9. Garnish with fresh basil leaves if using before serving.
Zesty and velvety, this gravy boasts a rich, tangy tomato base with layers of herbal warmth from oregano and basil. Its smooth texture clings beautifully to pasta or soaks into grilled meats, while a hint of heat from red pepper flakes adds a subtle kick. For a creative twist, try it as a dipping sauce for mozzarella sticks or stirred into risotto for an Italian-inspired feast.
Maple-Infused Pork Gravy
Elegantly bridging the gap between sweet and savory, this maple-infused pork gravy transforms pan drippings into a velvety, complex sauce that elevates any roast or mashed potatoes. Its subtle sweetness, derived from pure maple syrup, harmonizes beautifully with the rich pork essence and aromatic herbs, creating a versatile condiment that feels both rustic and refined. Perfect for autumn gatherings or Sunday suppers, it adds a touch of sophistication to classic comfort dishes.
Ingredients
– 3 tbsp unsalted butter (or olive oil for a lighter option)
– 1/4 cup all-purpose flour
– 2 cups pork drippings or chicken broth (use low-sodium if preferred)
– 1/2 cup pure maple syrup (grade A for milder flavor)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
– 1/2 tsp black pepper, freshly ground
– Salt, to taste (start with 1/4 tsp and adjust)
Instructions
1. In a medium saucepan over medium heat, melt 3 tbsp unsalted butter until it foams slightly, about 1-2 minutes.
2. Whisk in 1/4 cup all-purpose flour continuously for 2-3 minutes until the mixture turns light golden brown and smells nutty, forming a roux. Tip: Avoid burning by keeping the heat moderate and stirring constantly.
3. Gradually pour in 2 cups pork drippings or chicken broth while whisking vigorously to prevent lumps from forming.
4. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook for 5-7 minutes, stirring occasionally, until it thickens to a gravy consistency that coats the back of a spoon.
5. Stir in 1/2 cup pure maple syrup, 1 tsp fresh thyme leaves, and 1/2 tsp black pepper, and simmer for an additional 3-4 minutes to allow the flavors to meld. Tip: Taste and adjust seasoning with salt, adding incrementally to avoid over-salting.
6. Remove from heat and let it rest for 2 minutes before serving. Tip: For a smoother texture, strain the gravy through a fine-mesh sieve to remove any herb bits or lumps.
Perfectly silky and richly aromatic, this gravy boasts a velvety texture that clings beautifully to meats or potatoes, with a balanced sweetness that enhances without overwhelming. Its deep amber hue and herbaceous notes make it ideal for drizzling over roasted pork loin, pairing with buttery biscuits, or even as a base for a creative shepherd’s pie filling.
Southern-Style Brown Gravy
Lusciously rich and deeply savory, this Southern-style brown gravy transforms simple ingredients into a velvety masterpiece that elevates any comfort meal. Crafted with pan drippings and a careful roux, it delivers that signature depth beloved in classic Southern cuisine. Perfect for smothering over biscuits, mashed potatoes, or fried chicken, it’s a staple that brings warmth to the table.
Ingredients
– 1/4 cup unsalted butter (or pan drippings for extra flavor)
– 1/4 cup all-purpose flour (sifted to prevent lumps)
– 2 cups beef broth (use low-sodium to control saltiness)
– 1/2 cup whole milk (or heavy cream for a richer texture)
– 1/2 tsp black pepper (freshly ground for best flavor)
– 1/4 tsp salt (adjust to taste after simmering)
Instructions
1. Melt 1/4 cup unsalted butter in a saucepan over medium heat until fully liquid and slightly bubbling, about 2-3 minutes.
2. Whisk in 1/4 cup all-purpose flour vigorously to form a smooth roux, cooking for 3-5 minutes until it turns a light golden brown, stirring constantly to avoid burning.
3. Gradually pour in 2 cups beef broth while whisking continuously to incorporate and prevent lumps from forming.
4. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer and cook for 5-7 minutes until slightly thickened, stirring occasionally.
5. Stir in 1/2 cup whole milk and 1/2 tsp black pepper, simmering for an additional 3-4 minutes until the gravy coats the back of a spoon.
6. Season with 1/4 tsp salt, taste and adjust if needed, then remove from heat.
Graciously smooth and robust, this gravy boasts a velvety texture that clings beautifully to dishes, with a deep, savory flavor enhanced by the roux’s nutty undertones. Try drizzling it over open-faced sandwiches or using it as a base for a hearty pot pie to add a touch of Southern elegance.
Saucy Chicken Gravy with Thyme
Delightfully aromatic and deeply comforting, this Saucy Chicken Gravy with Thyme transforms humble ingredients into an elegant centerpiece. Developed to perfection, it features tender chicken simmered in a rich, herb-infused sauce that clings beautifully to every bite. Perfect for both weeknight dinners and special occasions, this dish promises to become a cherished staple in your culinary repertoire.
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (for even cooking)
– 3 tbsp unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour (for thickening)
– 2 cups chicken broth, low-sodium preferred
– 1 cup heavy cream (or half-and-half for lighter option)
– 2 tsp fresh thyme leaves, plus extra for garnish
– 1 tsp kosher salt, adjust to taste
– ½ tsp black pepper, freshly ground
– 1 tbsp lemon juice (brightens the flavor)
Instructions
1. Pat the chicken pieces dry with paper towels to ensure a golden sear.
2. In a large skillet over medium-high heat, melt the butter until foamy, about 1 minute.
3. Add the chicken in a single layer and cook until browned on all sides, 5–7 minutes total; remove and set aside.
4. Reduce heat to medium and add the onion to the skillet; sauté until translucent, 3–4 minutes.
5. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, 1–2 minutes.
7. Gradually whisk in the chicken broth to avoid lumps, scraping up any browned bits from the pan.
8. Bring the mixture to a simmer and cook until slightly thickened, 2–3 minutes.
9. Stir in the heavy cream, thyme, salt, and pepper, and return to a gentle simmer.
10. Add the browned chicken back to the skillet, reduce heat to low, and cover.
11. Simmer for 15–20 minutes until the chicken is cooked through and tender.
12. Stir in the lemon juice just before serving to balance the richness.
Flawlessly velvety and herbaceous, this gravy boasts a luxurious texture that coats each piece of chicken. Its savory depth, punctuated by bright thyme and a hint of citrus, pairs wonderfully with mashed potatoes or over fluffy rice for a complete meal that feels both rustic and refined.
Conclusion
Cooking with these 21 gravy recipes will transform every meal into something special. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
