Easy Homemade All-Purpose Gravy: buttery roux meets beef & chicken broth for a savory, everyday sauce perfect for meats, poultry or holiday feasts.
If you have been constantly searching for the perfect gravy recipe to pair with all your meals, this all-purpose gravy with a blend of meaty flavors is the answer.
This pour-over-everything gravy is perfect for poultry, pork, beef, boiled noodles, and biscuits. Even the simplest baked and roasted meats become a cozy, comforting meal with this versatile sauce. So, here are all the details for making a gravy that goes with everything.
🔍 Quick Look: Homemade All-Purpose Gravy Recipe
- Ready in: 20 minutes
- Servings: 6
- Calories: ~107 kcal per serving
- Main Ingredients: Butter, flour, beef broth, chicken broth, Worcestershire sauce, Kitchen Bouquet
- Elements of Taste: Creamy & Umami
- Cook Method: Roux & Simmer
- Difficulty: Easy, making it great for cooks at all levels.
- Why You'll Love It: A mix of beef and chicken broth makes the ultimate velouté-style gravy that goes with everything from roasted meats to mashed potatoes.
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Why This Recipe Works
- The flavor of this gravy goes well with a variety of meats, beef, chicken, and pork.
- A standard roux ratio of 2 tablespoons butter to 2 tablespoons flour to 1 cup of liquid is used in this recipe.
- Allowing the roux to cook until lightly browned adds a richer, nuttier flavor to the gravy.
- You don't have to slow-cook meat or chicken to get the pan drippings for gravy. This gravy is made with broth or bouillon from your pantry.
So, let's cook!
Ingredients Notes
Here's what you need to make an All-Purpose, Goes with Everything, Gravy:
- Beef Broth - I typically use a reduced sodium broth to control the salt and then season the gravy to my taste.
- Chicken Broth - You can use broth or bouillon. I love "Better than Bouillon" roasted chicken dissolved in hot water.
- Worcestershire Sauce - A small amount of Worcestershire sauce adds great flavor and a savory element.
- Kitchen Bouquet - Kitchen Bouquet is a browning sauce that can be used to darken the color of gravy. You only need a small amount to make a gravy look more appealing.
- Salted Butter - I prefer salted butter, but you can use unsalted. Just adjust the salt to your taste after the gravy is made.
- Wondra Flour - Although you can use all-purpose flour, this Wondra Flour is specially made for making smooth sauces and gravies.
- Fine Sea Salt - I like fine sea salt, but you can use any salt.
- Freshly Ground Black Pepper - Don't skip a few fresh grinds of black pepper to give the gravy more zing.
Please see the recipe card for the exact quantities.
How to Make the Best All-Purpose Gravy!
- Measure and Mix. Measure the beef and chicken broths in a large 2-cup measuring cup. Add the Worcestershire sauce and the Kitchen Bouquet. Stir and set aside for later.
- Make a Roux. In a medium saucepan or large skillet melt the butter over medium heat. Sprinkle the Wondra flour over the melted butter and let the butter and flour slowly cook for 3 to 5 minutes or until it has darkened very slightly in color and smells nutty.
- Whisk in Broths. Add the seasoned broths to the roux all at once while whisking briskly.
- Cook to Thicken Gravy. Let the gravy come to a boil while whisking continuously. Reduce heat and let it simmer over medium-low heat for 3-5 minutes, or until the gravy thickens.
- Taste, Season, & Serve. Taste the gravy and add salt and black pepper to taste. Serve and Enjoy!
Ways to Use Homemade All-Purpose Gravy
- Over Mashed Potatoes
- With Simple Roasted Chicken
- Make Open-Faced Meatloaf Sandwiches
- Over Biscuits
- With Baked Chicken Legs or Chicken Breasts
My Top Tip
♡ You will not see the full strength of the thickening agent -the roux -until the gravy comes to a full boil.
Troubleshooting
- The Gravy is Too Thick: Add a small amount of broth while whisking vigorously.
- The Gravy is Lumpy: Pour the gravy through a mesh strainer to remove the lumps.
- The Gravy Tastes Flat: Add more salt and pepper, a little at a time. Taste and check the seasonings again.
- The Gravy is Too Pale. Add a little more Kitchen Bouquet to darken the gravy. A very small amount is generally all you need.
Make-Ahead, Storage, & Reheating Instructions
- Make-Ahead: Homemade All-Purpose Gravy is best when made just before serving.
- Refrigeration: Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment paper cut to fit the surface of the gravy to prevent a skin from forming, or cover with plastic wrap pressing the wrap down over the surface of the gravy, or place the gravy in a storage bag and press out the air.
- Freezing: You can freeze this gravy in an airtight container, like a freezer storage bag, for up to 2 months, as long as you have not added any dairy to the gravy. Just as for refrigerating leftovers, if you use a storage container, be sure to cover the gravy with plastic wrap or place a piece of parchment paper cut to fit the surface of the gravy to prevent a skin from forming.
- Reheating: Place the gravy in a heavy-bottomed saucepan and reheat the gravy over medium heat. Whisk occasionally. You can also reheat this gravy in the microwave using small amounts of time and whisking between the heating sessions.
Other Sauces You'll Love
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📖 Recipe
Homemade All-Purpose Gravy
Easy Homemade All-Purpose Gravy: buttery roux meets beef & chicken broth for a savory, everyday sauce perfect for meats, poultry or holiday feasts.
Servings ~ 6 Servings
Calories ~ 107kcal
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Ingredients
- 1 Cup Beef Broth
- 1 Cup Chicken Broth
- 1 Teaspoon Worcestershire Sauce
- ½ Teaspoon Kitchen Bouquet
- 4 Tablespoons Salted Butter
- 4 Tablespoons Wondra Flour
- Fine Sea Salt to Taste
- Freshly Ground Black Pepper To Taste
Instructions
- Measure and Mix. Measure the beef and chicken broths in a large 2-cup measuring cup. Add the Worcestershire sauce and the Kitchen Bouquet. Stir and set aside for later.1 Cup Beef Broth, 1 Cup Chicken Broth, 1 Teaspoon Worcestershire Sauce, ½ Teaspoon Kitchen Bouquet
- Make a Roux. In a medium saucepan or large skillet, melt the butter over medium heat.Sprinkle the Wondra flour over the melted butter and let the butter and flour slowly cook for 3 to 5 minutes or until it has darkened very slightly in color and smells nutty.4 Tablespoons Salted Butter, 4 Tablespoons Wondra Flour
- Whisk in Broths. Add the seasoned broths to the roux all at once while whisking briskly.
- Cook to Thicken Gravy. Let the gravy come to a boil while whisking continuously. Reduce heat and let it simmer over medium-low heat for 3-5 minutes, or until the gravy thickens.
- Taste, Season, & Serve. Taste the gravy and add salt and black pepper to taste. Serve and Enjoy!Fine Sea Salt to Taste, Freshly Ground Black Pepper To Taste
Notes
My Top Tip
♡ You will not see the full strength of the thickening agent, the roux, until the gravy comes to a full boil.
Troubleshooting
The Gravy is Too Thick: Add a small amount of broth while whisking vigorously.
The Gravy is Lumpy: Pour the gravy through a mesh strainer to remove the lumps.
The Gravy Tastes Flat: Add more salt and pepper, a little at a time. Taste and check the seasonings again.
The Gravy is Too Pale. Add a little more Kitchen Bouquet to darken the gravy. A very small amount is generally all you need.
Make-Ahead, Storage, & Reheating Instructions
Make-Ahead: Homemade All-Purpose Gravy is best when made just before serving.
Refrigeration: Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment paper cut to fit the surface of the gravy to prevent a skin from forming, or cover with plastic wrap pressing the wrap down over the surface of the gravy, or place the gravy in a storage bag and press out the air.
Freezing: You can freeze this gravy in an airtight container, like a freezer storage bag, for up to 2 months, as long as you have not added any dairy to the gravy. Just as for refrigerating leftovers, if you use a storage container, be sure to cover the gravy with plastic wrap or place a piece of parchment paper cut to fit the surface of the gravy to prevent a skin from forming.
Reheating: Place the gravy in a heavy-bottomed saucepan and reheat the gravy over medium heat. Whisk occasionally. You can also reheat this gravy in the microwave using small amounts of time and whisking between the heating sessions.
Nutrition
Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 368mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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Kathy says
Perfect gravy! Love it on chicken, turkey, mashed potatoes, dressing!!! Thank you for sharing.
Jan Nunes says
Hi Kathy,
I'm so glad you have enjoyed this gravy!
Have a wonderful day! ~Jan 😊