Why You’ll Love this Homemade Gravy Mix
Why would anyone bother making gravy mix from scratch when the store-bought packets are so convenient? Trust me, once you try this homemade version, you’ll never go back. I’ve ditched those sodium bombs filled with preservatives and mystery ingredients for this simple DIY alternative.
You control exactly what goes in—real spices, quality bouillon, no weird chemicals. It costs pennies per serving, lasts for months in your pantry, and transforms into silky gravy in minutes. The flavor? Rich, savory depth that those packets can’t touch. Plus, you can easily customize it for dietary needs or different meats.
What Ingredients are in Homemade Gravy Mix?
Making your own gravy mix at home is surprisingly simple and requires just a handful of pantry staples. The magic lies in combining the right proportions of thickener, flavor enhancers, and seasonings that will bloom into rich, savory gravy whenever you need it.
Think of this as your secret weapon for holiday meals, weeknight dinners, or anytime you need to elevate a simple dish with minimal effort.
- ½ cup all-purpose flour (the thickening agent)
- 3 Tbsp beef bouillon granules (preferably low-sodium)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
The beauty of this ingredient list? It’s completely customizable based on your dietary needs or flavor preferences.
Need a gluten-free version? Simply swap the all-purpose flour for ¼ cup cornstarch. Prefer chicken gravy? Replace the beef bouillon with chicken and add a pinch of thyme.
Vegetarians can use mushroom or vegetable bouillon with a dash of soy sauce for that umami depth. And for those watching sodium intake, starting with low-sodium bouillon gives you control to season to taste when preparing the final gravy.
How to Make this Homemade Gravy Mix
Making homemade gravy mix couldn’t be simpler, and having it on hand will save you countless minutes of last-minute dinner panic. Start by whisking together ½ cup all-purpose flour and 3 tablespoons of beef bouillon granules in a mixing bowl. This is where a little arm workout comes in handy—make sure to break up any clumps of bouillon for an evenly distributed flavor.
Next, add the aromatics: ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. These might seem like small amounts, but trust me, they pack just the right punch without overwhelming your gravy.
When your dry ingredients are thoroughly combined, transfer the mixture to an airtight container. You know that little jar you’ve been saving because “it might be useful someday”? Its moment has arrived.
Don’t forget to label your container with the cooking instructions: “3 Tbsp mix + 1½ cups water; whisk & simmer.” Your future self will thank you when you’re in the middle of cooking chaos and can’t remember the ratios. This mix keeps beautifully for up to 6 months when stored in a cool, dry place—which means homemade gravy is just minutes away whenever the craving strikes.
When you’re ready to transform your mix into luscious gravy, there’s a little trick to getting perfectly smooth results. Always start with cold liquid!
Whisk 3 tablespoons of the mix into 1½ cups of cold water (or broth for extra flavor). Pour this into a saucepan over medium heat and whisk constantly—this isn’t the time to multitask—until the mixture comes to a gentle boil and thickens, about 3-5 minutes.
Reduce the heat to low and let it simmer for 1-2 more minutes to develop that silky texture we all dream about. Give it a taste and adjust the seasoning if needed. Who knew something so impressive could come from your pantry in less than 10 minutes?
Homemade Gravy Mix Substitutions and Variations
While this gravy mix recipe is fantastic as written, the beauty of homemade mixes lies in their flexibility.
Need chicken gravy instead? Simply swap the beef bouillon for chicken and add a pinch of thyme.
Going vegetarian? Use mushroom bouillon with a dash of soy sauce for that umami depth. My gluten-free friends love the cornstarch version—just remember to use less (about 2 tablespoons) per batch.
For those watching sodium, low-sodium bouillon works perfectly, letting you adjust the salt at the end.
And when I’m feeling fancy? I stir in a pat of butter or splash of Worcestershire right before serving. The possibilities are deliciously endless.
What to Serve with Homemade Gravy Mix
When you’ve got a jar of homemade gravy mix waiting in your pantry, the culinary possibilities expand dramatically.
I reach for mine whenever mashed potatoes need that perfect finishing touch, or when a pot roast deserves something special.
It transforms ordinary meals into comfort food territory. Drizzle it over open-faced turkey sandwiches, spoon it onto stuffing, or ladle it across biscuits for a quick breakfast.
My family’s favorite? Swedish meatballs nestled in a pool of this velvety goodness.
Truth is, I’ve never met a starch that didn’t welcome a gravy hug. Rice, polenta, Yorkshire pudding—they’re all just vehicles, really.
Final Thoughts
Beyond the countless ways to use it, this homemade gravy mix represents something I’ve come to value deeply in my kitchen—simplicity that doesn’t sacrifice flavor.
It’s saved me from those “oops, forgot the gravy” moments more times than I can count.
I love knowing exactly what’s in my food, no mystery ingredients or preservatives.
Just honest pantry staples working their magic.
Keep a jar ready, and you’re always prepared for comfort food emergencies, unexpected guests, or Tuesday night meatloaf cravings.
Trust me, once you’ve made your own mix, store-bought packets might just collect dust.
