Name: Homemade All-Purpose Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

Homemade All-Purpose Gravy is a delicious savory accompaniment for most meats and poultry. It's made by mixing beef and chicken broth with seasonings that are added to a lightly toasted, buttery roux. A few minutes later you have a gravy perfect for everyday meals or when company calls.

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.

Brown gravy being ladled into a gravy boat.

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This pour-over-everything gravy is perfect for poultry, pork, beef, boiled noodles, and biscuits.

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Why This Recipe Works
Ingredients Notes
Step-by-Step Instructions
Ways to Use Homemade All-Purpose Gravy
My Top Tip
Troubleshooting
Make-Ahead, Storage, & Reheating Instructions
Other Sauces You Will Love
📖 Recipe
💬 Comments

Even the simplest baked and roasted meats becomes a cozy, comforting meal with this versatile sauce. So, here are all the details for making a gravy that goes with everything.

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 gives the gravy a more delicious nutty flavor.
You don't have to make slow-cooked meat or chicken to get the juices to make gravy. This gravy is made with broth or bouillon from your pantry.

So, let's cook!

Ingredients Notes

The ingredients, clockwise from top right: beef broth, Worcestershire sauce, Wondra flour, salted butter, salt and pepper, Kitchen Bouquet, and chicken broth.

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.

Step-by-Step Instructions

Process Photo 1 - Mixing chicken and beef broth together with seasonings in a large measuring cup.

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.

Process Photo 2 - Cooking butter and flour together to make a roux which will thicken the gravy.

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.

Process Photo 3 - Whisking the seasoned broth with the cooked roux.

Whisk in Broths. Add the seasoned broths to the roux all at once while whisking briskly.

Process Photo 4 - The gravy is simmering and thickened.

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!

Brown gravy being spooned into a white bowl.

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.

Brown gravy being spooned into a gravy boat.

Other Sauces You Will Love

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Homemade All-Purpose Gravy