Imagine serving this decadent gravy over a hearty Rotisserie Chicken and Stuffing Casserole for a meal infused with nostalgic holiday flavors. Or perhaps drizzle it generously over crispy Buttermilk Chicken Tenders for the ultimate savory comfort food experience. This gravy isn’t just an accompaniment; it’s a star that enhances every dish it touches, making every bite more memorable.

🔪 Essential Ingredients for Your Make-Ahead Gravy

Better Than Bouillon Seasoned Vegetable Base: I am a huge advocate and a big fan of (affiliate link) Better Than Bouillon. It’s a concentrated paste that serves as an incredible base for broths, soups, stews, and, in this case, a truly outstanding gravy! Unlike powdered or cubed bouillons, Better Than Bouillon offers a richer, more authentic flavor and allows for easy customization. You have complete control over the intensity of the flavor; simply adjust the amount of bouillon paste added to the water. For this recipe, I find that a generous, well-rounded teaspoon with each cup of water creates a perfectly balanced and robust broth. I also rely on it to make delicious dishes like Creamy Seafood Chowder and Crockpot Clam Chowder.

Worcestershire and Soy Sauce: These two unassuming liquids are your secret weapon for incredible depth of flavor. They act as powerful “flavor boosters,” adding layers of complex umami richness that transforms ordinary gravy into something extraordinary. The savory, slightly tangy notes from Worcestershire combined with the salty, fermented depth of soy sauce create a harmonized flavor that’s hard to achieve otherwise. Keep both of these versatile ingredients handy for other fantastic recipes like Cheeseburger Sliders with Hawaiian Rolls, French Fry Sauce, and Cranberry Jalapeño Meatballs.

Shallots: While onions are a common choice, shallots offer a uniquely delicate sweetness and a milder, more refined flavor profile. This subtle difference makes a significant impact on the overall taste of this homemade gravy, providing a gentle aromatic foundation without overpowering the other rich flavors. Finely dicing them allows their essence to fully infuse the butter and herbs.

Fresh Sage and Thyme: The aromatic powerhouses of this gravy, fresh sage and thyme, are crucial for building a flavorful base, especially since we’re not relying on meat drippings. As these herbs gently cook in the heated, melted butter, their natural oils are released, infusing the fat with a warm, earthy, and herbaceous aroma. This creates a foundation of flavor that is both comforting and deeply satisfying, providing that “from scratch” taste even without traditional pan juices.

Step 1: Melt the Butter. Place a large, heavy-bottomed skillet or a 2-quart saucepan on your stove over medium-high heat. Add the butter and allow it to melt completely. Continue heating until it begins to bubble gently and just starts to turn a very light golden color. This bubbling indicates the water content in the butter is evaporating, which is perfect for infusing flavors. (Photo #1)

Step 2: Infuse with Herbs. Immediately add the fresh sage and thyme sprigs to the melted, bubbling butter. Stir them gently for about one minute. This crucial step allows the natural aromatic oils from the herbs to release into the butter, building a deep, fragrant flavor base for your gravy. (Photo #2)

Step 3: Add Aromatics. Add the finely diced shallots and celery to the skillet with the butter and herbs. Stir well to ensure all the diced vegetables are thoroughly coated in the fragrant melted butter. This coating is important for even cooking and flavor distribution. (Photo #3)

Step 4: Soften Vegetables. Reduce the heat to medium. Continue to cook the ingredients, stirring frequently, until the shallots and celery are significantly softened and translucent, but not browned. This process usually takes about 7-10 minutes. There’s no need to cover the pan; we want the moisture to evaporate slightly to concentrate the flavors. (Photo #4)

Step 5: Create the Roux. Increase the heat back to medium-high. Add the flour to the skillet and immediately begin whisking vigorously. Continue whisking constantly until the flour mixture starts to bubble and the butter takes on a light brown color. This step, which takes about 2-3 minutes, creates a roux – the essential thickening agent for your gravy. Be very careful not to burn the butter or flour; if it starts to turn dark brown too quickly, reduce the heat immediately. Once the roux is ready, continue whisking as you slowly pour in the broth made with Better Than Bouillon. Pouring slowly and whisking constantly helps prevent lumps. (Photo #5)

Step 6: Thicken the Gravy. Bring the entire mixture to a rolling boil, continuing to whisk for another minute or so to ensure everything is well combined and starting to thicken. Then, reduce the heat to low and allow the gravy to simmer gently. Whisk frequently during this stage to prevent sticking and ensure a smooth consistency. It will take approximately 5-10 minutes for the liquid to thicken to the perfect gravy consistency you desire. Patience here is key for that luscious texture. (Photo #6)

Step 7: Strain for Smoothness. To achieve that wonderfully silky-smooth texture, carefully pour the thickened gravy from the pan (or skillet) through a fine-mesh strainer into a clean 4-cup glass measuring cup or a medium-sized heatproof bowl. Press gently with a spoon or spatula to extract as much liquid as possible. You can then discard the celery, shallot pieces, and herbs left behind in the strainer; they have already imparted their delicious flavors to the gravy. (Photo #7)

Step 8: Enhance with Umami. Return the strained, smooth gravy back to the clean skillet. Turn the heat to medium. Stir in the soy sauce and Worcestershire sauce. These ingredients are crucial for adding a final layer of deep, umami-rich flavor that truly distinguishes this gravy. (Photo #8)

Step 9: Season to Taste. Season the gravy with salt and freshly ground black pepper. As a starting point, I typically use 1 teaspoon of salt and ¼ teaspoon of ground pepper, but taste is subjective! It’s always best to start with a little less and add more if needed. (Photo #9)

Step 10: Final Blend. Stir thoroughly to ensure all the seasonings are well blended throughout the gravy. Take a small spoonful and taste the gravy. Adjust the seasoning as needed – perhaps a little more salt or a dash more pepper – until it’s perfectly to your liking. Allow it to simmer for just a few more minutes on low heat to allow all the flavors to meld and deepen. (Photo #10)

Step 11: Serve and Enjoy! Congratulations, your delicious, homemade gravy is now done! You can keep it warm over very low heat until you are ready to serve. Spoon it generously over mashed potatoes, roasted vegetables, rice, stuffing, meatloaf, or any dish that benefits from a rich, savory sauce. It’s truly a versatile crowd-pleaser!

While I highly recommend using fresh herbs because they infuse their natural, vibrant oils and delicious flavor more effectively into the melted butter, you can certainly use dried herbs in a pinch. If opting for dried herbs, use approximately ¼ teaspoon of each: dried thyme and dried sage. Add them to the melted butter and cook for only about 30 seconds to prevent them from burning, as their flavor is much more concentrated.

Yes, absolutely! This gravy freezes beautifully. Place any leftover gravy in an airtight, freezer-safe container, leaving a little headspace, and freeze for up to three months. Freezing in smaller, individual portions (like in ice cube trays then transferred to a bag) can be very convenient for single servings later. (Scroll down to the “Leftovers and Storage” heading for more detailed freezing and thawing instructions.)

Better Than Bouillon Seasoned Vegetable Base (and other varieties) is a highly concentrated paste made with real vegetables, meats, and seasonings. It’s a premium alternative to traditional powdered or cubed bouillon, offering a much richer, more nuanced, and authentic flavor profile. I always keep several varieties of Better Than Bouillon on hand (vegetable, chicken, beef) because it’s a fantastic, versatile ingredient for quickly creating flavorful broths, soups, stews, and of course, this incredible gravy!

Yes, absolutely! To make this Better Than Bouillon gravy gluten-free, you can easily substitute the all-purpose flour with a 1:1 gluten-free flour blend. Alternatively, cornstarch or arrowroot powder work wonderfully as thickeners. For the amount of flour specified in the recipe, use about 2 tablespoons of cornstarch or arrowroot mixed with 2-3 tablespoons of cold water to form a slurry. Whisk this slurry into the hot broth at Step 5, ensuring you continue to whisk until the gravy thickens to your desired consistency.

If your gravy tastes a bit bland, don’t worry, it’s easily fixable! First, check the salt and pepper levels, adding a pinch more at a time and tasting as you go. You can also boost the umami by adding another ½ teaspoon of soy sauce or Worcestershire sauce. A tiny dash of garlic powder or onion powder can also add depth. Allow it to simmer for a few extra minutes after adjusting, to let the new flavors meld.

👩🏻‍🍳 How to Reheat Gravy If Made Ahead

The beauty of this make-ahead gravy is how well it stores and reheats. Once cooked, the gravy will remain fresh and delicious in the refrigerator for up to 3 days. Simply ensure it’s stored in a covered, airtight container.

To Reheat on the Stovetop: Transfer the cooled, refrigerated gravy to a 2-quart saucepan on the stove. Add a tablespoon or two of water or extra broth (this helps loosen it up as it reheats). Reheat it gradually over medium-low heat, stirring frequently. The gravy will thicken as it cools, so stirring is essential to restore its smooth consistency. Continue to warm until it reaches a gentle simmer and is hot throughout. Keep it warm over very low heat until you’re ready to serve.

To Reheat in the Microwave: For a quicker option, place the gravy in a microwave-safe container. Heat at 50% power for 1-2 minute intervals, stirring well after each interval, until the gravy is hot and smooth. You may need to add a splash of water or broth and whisk vigorously to achieve the desired consistency.

🥣 How to Freeze Gravy for Long-Term Storage

Freezing this Better Than Bouillon gravy is an excellent way to ensure you always have a delicious, homemade sauce on hand. You can freeze leftovers in either one large, airtight, freezer-safe container or, for ultimate convenience, in small, individual portions.

Those smaller servings are fantastic for enjoying homemade gravy anytime, one serving at a time. (Clean ice cube trays work exceptionally well for this – simply freeze cubes, then transfer to a freezer bag for long-term storage!) Ensure the gravy is completely cool before freezing to prevent ice crystals from forming.

To Defrost and Reheat: For best results, thaw the frozen gravy in the refrigerator overnight. Once thawed, transfer it to a saucepan and reheat slowly on the stove over low heat, adding a tablespoon or two of water or broth as needed, whisking frequently until smooth and hot. Alternatively, you can defrost it in the microwave on very low power (e.g., 30-50%) in short intervals, stirring often, until it reaches the right consistency and temperature. Avoid high heat when reheating from frozen, as it can cause separation or a grainy texture.