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Home Sauces

Gravy recipe – easy, from scratch, no drippings

By:Nagi
Published:12 Feb '20Updated:18 Jul '21
273 Comments
Recipe v Video v Dozer v

This is a really easy recipe for how to make gravy using just water. The secret is to use both chicken AND beef stock cubes for the best flavour and a nice deep brown colour. Takes 4 minutes flat, tastes like KFC gravy – but so much better! No pan drippings required. (Note: Recently I’ve also created a tasty variation, Mushroom Gravy!)

Pour over everything!

Ladle scooping up gravy from saucepan

Gravy

This gravy recipe tastes like what you get in those tubs of KFC Potato and Gravy. Those of you who abstain from all forms of fast food may not know what it tastes like. But all you need to know is that it’s everything that you’d expect from KFC – reliably tasty, well seasoned, can make anything delicious!

The secret ingredient that makes this gravy better is to use both chicken AND beef stock cubes (bouillon cubes).

Pouring gravy over mashed potato

What you need for gravy

Here’s all you need to make a really great gravy from scratch: chicken and beef stock cubes, butter and flour.

Ingredients in gravy

  • Chicken AND beef stock cubes (aka bouillon cubes) – for flavour and colour. Chicken is the base flavour, beef gives it oomph and gives it a nice deep brown colour rather than an unappetising pale brown. Using both also makes this gravy suitable to use for any protein – white meats (chicken, pork), red meats (beef, lamb, game), potato and vegetables. Can substitute with powder;

  • Hot water – to dissolve the cubes;

  • Flour – to thicken the gravy (gluten free cornflour/cornstarch sub in the recipe notes);

  • Onion or garlic powder – optional, for hint of extra flavour.

Beef and chicken stock cubes (bouillon cubes)

Why stock cubes instead of liquid stock/broth?

Great question! 🙂 Stock cubes and powder have a more intense flavour than liquid stock (broth), so they make a tastier gravy when you make gravy from scratch like in this recipe.

Liquid broth is more appropriate to use when you’re making gravy starting with pan drippings from roasts – because the pan drippings add extra flavour into the gravy.


How to make gravy in 4 minutes flat

  1. Dissolve stock cubes or powder in boiling water;

  2. Melt butter in saucepan and mix in flour;

  3. Pour in stock water while whisking and cook 1.5 minutes until thickened. DONE!

PS The reason this is faster than most gravy recipes is because the water is already HOT and the flavour is already concentrated so there’s no need to cook down for flavour.

How to make gravy

Now, douse everything and anything with it.

Gravy being poured over roast chicken

Oh, and here’s the photo that started it all – Fried Chicken. Upon spying this, there were many (many) (MANY!) requests for the potato and gravy recipe.

Dunking Fried Chicken into potato and gravy

All the possibilities….!!!

Here’s some suggestions for dishes to serve with gravy. Some obvious ones, some not so obvious ones, all good!

  • Potato and gravy – KFC style! Dunk in Fried Chicken, warm bread rolls or bread (try this No Yeast Irish Soda Bread!), hot chips, wedges, serve on the side of sausages, as part of a Southern Dinner with BBQ Pulled Pork, any roast;

  • Roasts – any and all!

  • Rotisserie chicken dinner – make a meal out of a store bought roast chicken. Steam some veg, make some mash, douse everything with this gravy!

  • Steamed vegetables – guaranteed way to make bland, boring steamed veg completely scoff worthy;

  • Pan seared chops, steaks or anything – chicken, lamb, pork, beef! Sprinkle with salt and pepper, pan fry in butter or oil, douse with gravy;

  • Meatballs – Make these Beef meatballs or these Chicken Meatballs, skip the sauce and serve with this gravy instead;

  • Poured over an omelette;

  • Chicken Rolls – shred chicken, toss with gravy, pile generously onto hot rolls;

  • As a Sauce for any of these:

Use gravy as a sauce for these dishes

Meatloaf recipe (extra delicious!)
This is how to make plump, juicy, extra tasty rissoles with hidden veggies! recipetineats.com
Rissoles!!
Baked Chicken Breast with a side of Garlic Butter Rice with Kale on a white plate, ready to be eaten.
Oven Baked Chicken Breast
Golden and crispy on the outside, juicy and cheesy on the inside - BAKED Cheesy Broccoli Chicken Patties. recipetineats.com
Cheesy Chicken Patties with Broccoli
Overhead photo of Grilled chops on a plate with potato rosti and salad, made using amade using a great Pork Chop Marinade
A Great Pork Chop Marinade
Crunchy Baked Chicken Tenders on a tray with a Honey Mustard Dipping Sauce on the side, fresh out of the oven
Truly Crispy Oven Baked Chicken Tenders
Oven Fried Chicken Tenders - tastes just like KFC, with a crunchy coating, 11 Secret Herbs & Spices and a fraction of the calories! recipetineats.com
KFC Baked Oven Fried Chicken Tenders
Oven baked Fish fingers on a tray, fresh out of the oven
Fish Fingers recipe

I need to stop. There’s too many possibilities!

But enough about my ideas. Tell me what YOU douse with gravy!! – Nagi x


Watch how to make it

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Ladling gravy out of saucepan, ready to pour over everything!

Gravy recipe (tastes like KFC - but a million times better!)

Author: Nagi
Prep: 1 min
Cook: 3 mins
Sauce
Western
4.99 from 112 votes
Servings6
Tap or hover to scale
Print
Recipe video above. This recipe is how I make a seriously tasty gravy using water in 4 minutes flat. The secret is to use both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour. Use crumbled cubes if you can as some brands of beef powder won't give the same nice brown colour (ends up pale). Also pictured - KFC copycat mashed potato (extra light and creamy, just like KFC!) (GLUTEN FREE in notes)

Ingredients

  • 1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
  • 1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
  • 2 1/4 cups (565ml) boiling water
  • 60g/ 4 tbsp butter , unsalted
  • 4 tbsp flour , plain / all purpose
  • 1/2 tsp onion powder (ok to omit or sub garlic powder)
  • 1/4 tsp finely ground black pepper
  • Salt , if needed

Instructions

  • Crumble cubes into boiling water, mix to dissolve.
  • Melt butter in a saucepan over medium heat.
  • Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
  • While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
  • Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.
  • Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb. Pictured - KFC Potato and Gravy copycat!

Recipe Notes:

1. Stock cubes / bouillon cubes - as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).
Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.
If you only use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce - it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)
2. Onion or garlic powder - not the end of the world if you don't have this, it's just a tiny hint of extra flavour.
3. Gravy consistency - don't let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.
4. Storage - gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
If serving soon, just place a lid on the saucepan then reheat when required.
Make ahead and leftovers - transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze - once thawed, reheat and give it a good mix. You'll need to loosen with water.
5. Gluten free - Skip flour, ensure stock cubes are gluten free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.
6. Nutrition per serving, just under 1/2 cup per serving (yes that's generous!). To reduce calories, can halve the butter to 30g/2tbsp - when flour is added, mixture will be crumbly rather than "wet" (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.

Nutrition Information:

Calories: 90cal (5%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 5g (31%)Cholesterol: 20mg (7%)Sodium: 392mg (17%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 237IU (5%)Calcium: 5mg (1%)Iron: 1mg (6%)
Keywords: gravy, gravy from scratch, gravy using water, how to make gravy
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Even at the vet, all he can think about is FOOD. Just like his owner 😂

PS Nothing major, just getting an old-man wart removed that had grown quite large and was bothering him. He was, of course, a total sook once he realised he was there for more than just pats and treats. Quivering and pressing up against me for protection!

Dozer at vet sniffing food

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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273 Comments

  1. Peter says

    May 16, 2022 at 6:46 pm

    5 stars
    This gravy is unbelievable , forget the K F C stuff make this you wont be disappointed

    Reply
  2. Cindy says

    May 14, 2022 at 6:07 am

    5 stars
    It taste great love it will make it serveral times .

    Reply
    • Nagi says

      May 15, 2022 at 6:05 pm

      That’s great Cindy! I am glad you liked it!! N x

      Reply
  3. Allison says

    May 13, 2022 at 8:10 pm

    5 stars
    This is my new gravy from scratch! I’m no stranger to making gravy from a roux and stock but this really is a next level recipe. Yet another epic recipe from your kitchen to mine, thanks so much!

    Reply
    • Nagi says

      May 15, 2022 at 6:41 pm

      Woo hoo!! That’s great Allison! N x

      Reply
  4. Maggie says

    May 10, 2022 at 12:16 pm

    5 stars
    Mine definitely didn’t turn out this color, it was much lighter, but it was SO GOOD!! I know my kids are going to be begging for me to make it again soon.

    Reply
    • Nagi says

      May 10, 2022 at 12:32 pm

      Hi Maggie – you can always add a small touch of soy for more colour if it’s too light! Enjoy!! N x

      Reply
  5. Mar Cot says

    May 10, 2022 at 9:03 am

    Please i Réal l’y like your recipes

    Reply
  6. Katie says

    May 7, 2022 at 6:40 am

    5 stars
    This recipe was delicious and easy! My family loved it and said it was the best gravy they ever had! 😍

    Reply
    • Nagi says

      May 8, 2022 at 12:57 am

      Woo hoo!! That’s amazing Katie! N x

      Reply
  7. Rellik1000 says

    May 4, 2022 at 8:50 am

    I wanted a 1 cup of gravy for some leftovers
    OK I didn’t have any chicken bullion OR beef bullion.but….I did have chicken ramen and onion soup mix,basically beef bullion powder with chopped onion.

    1 ramen packet and 1tsp of onion soup powder
    2tbs butter and flour
    1+ cup water
    Pepper to taste

    And Bob’s your uncle
    WOW THANKS

    Reply
  8. Joann says

    April 23, 2022 at 6:33 am

    5 stars
    Thank you so much for this recipe! This satisfied my pregnancy cravings and a big plus for being so easy to make!!

    Reply
    • Nagi says

      April 24, 2022 at 6:28 pm

      So was the craving just for gravy by itself or did you dip??? LOL!! N x

      Reply
  9. JoAnn says

    April 4, 2022 at 8:46 am

    5 stars
    My new (and from now on) ONLY gravy recipe. Made it tonight – PERFECT. Thank you Nagi

    Reply
    • Nagi says

      April 4, 2022 at 8:30 pm

      Woo hoo I am glad you liked it JoAnn!! N x

      Reply
  10. Dominic says

    April 3, 2022 at 9:56 am

    5 stars
    Amazing😍 My family and I loved it!!!

    Reply
    • Nagi says

      April 3, 2022 at 2:46 pm

      I am happy they enjoyed it Dominic! N x

      Reply
  11. Sam says

    March 21, 2022 at 4:47 am

    5 stars
    This was so easy, no need to buy KFC gravy ever again. Ten minutes and done. It was a little pale in colour and so I added a bit of Marmite. Take a bow, Nagi, you’ve done it again 👏

    Reply
    • Nagi says

      March 21, 2022 at 1:24 pm

      Thanks Sam! I am happy that you enjoyed it!! N x

      Reply
  12. Ginny says

    March 20, 2022 at 12:52 pm

    I love your dog! Had to say goodbye to my beautiful golden recently. Dozer looks and sounds just like my much loved Tango.

    Reply
    • Nagi says

      March 21, 2022 at 11:51 am

      Awww no!! I’m so sorry to hear that Ginny. Dozer sends big furry hugs. N x

      Reply
  13. CnnMom says

    March 19, 2022 at 5:13 am

    5 stars
    This recipe delivers! I’ve always been a fan of KFC gravy! I made a few substitutions: I used canned beef broth in place of all liquid and 2 tsp. of chicken bullion powder. As the recipe stated, it turned out light colored but I just added a couple drops of Kitchen Bouquet and Wala! Beautiful brown gravy! I made it a few hours before meal time, left it sit on the stove covered and it was a perfect consistency. I believe the beef broth enhanced the flavor. My VIPH said it was perfect over the mashed potatoes and meatloaf he devoured! Thanks for a great recipe! Definitely a keeper!

    Reply
  14. Jules says

    March 11, 2022 at 5:25 am

    5 stars
    Forgot to buy gravy … made this instead … will NEVER buy gravy again!
    So yum
    Thanks Nagi

    Reply
  15. Pat says

    March 8, 2022 at 6:34 am

    If you want it to have the KFC shine, add in a little cornstarch. May thicken it up a but though.

    Reply
  16. ghadir says

    March 2, 2022 at 6:57 pm

    5 stars
    is that how to make it

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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