Easy Gravy from Scratch

Name: Easy Gravy from Scratch
Prep time: 1 min
Cook time: 3 min
Total time: 4 min
Yield: 6
Cuisine: Western
Ingredients: 1 cube chicken stock cube, or 2 teaspoons stock powder; 1 cube beef stock cube, or 2 teaspoons stock powder; 2¼ cups (565 ml) boiling water; 60 g (4 tbsp) butter, unsalted; 4 tbsp all-purpose flour, plain flour; ½ tsp onion powder, optional; can be omitted or replaced with garlic powder; ¼ tsp finely ground black pepper; salt, if needed

A ladle lifts smooth brown gravy from a saucepan. — Brown gravy dripping from a ladle over the saucepan.

Make a rich, savory gravy in four minutes with chicken and beef stock cubes, butter, flour, and boiling water—no pan drippings needed.

By Cookin' KitchenOctober 20, 2026

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Total: 4 minutes
Servings: 6 servings

Prep: 1 minute
Cook: 3 minutes
Total: 4 minutes
Servings: 6

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Recipe

Easy Gravy from Scratch

Make a rich, savory gravy in four minutes with chicken and beef stock cubes, butter, flour, and boiling water—no pan drippings needed.

Cookin' · https://cookin.club/recipes/easy-gravy-from-scratch

Prep: 1 minute
Cook: 3 minutes
Total: 4 minutes
Servings: 6

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Ingredients

6 servings

For 6 servings

1 cube chicken stock cube, or 2 teaspoons stock powder
1 cube beef stock cube, or 2 teaspoons stock powder
565 ml (2¼ cups) boiling water
60 g (4 tbsp) butter, unsalted
4 tbsp all-purpose flour, plain flour
½ tsp onion powder, optional; can be omitted or replaced with garlic powder
¼ tsp finely ground black pepper
salt, if needed

Equipment

Saucepan
Wooden spoon

Instructions

Step 1: Crumble the chicken and beef stock cubes into the boiling water and stir to dissolve.
Step 2: Melt the butter in a saucepan over medium heat.
Step 3: Add the flour, onion powder, and pepper. Mix them into the butter with a wooden spoon or whisk.
Step 4: While stirring, slowly pour in half the liquid. Once it is incorporated into the flour-and-butter roux, add the remaining liquid and mix.
Tip: The mixture thickens quickly when the hot liquid is added.
Step 5: Stir for 1 1/2 to 2 minutes, until the gravy thickens. Taste and add more salt and pepper if needed.
Tip: The water is already hot, so the gravy thickens quickly.
Step 6: Serve over chops, steak, sausages, vegetables, roast chicken, pork, beef, or lamb.

Notes

Variations and storage

Stock powder can replace the stock cubes. Some beef stock powders make a lighter-colored gravy. If using only chicken stock, add 1 teaspoon dark soy sauce for color and extra flavor, if desired.
For a gluten-free version, use gluten-free stock cubes instead of flour. Mix 2 1/2 tablespoons cornstarch with 3 tablespoons water, stir it into the hot stock liquid, then add that mixture to the saucepan with the melted butter. Cook until thickened, about 2 minutes.
The gravy thickens as it sits. Thin it with a little water if needed; if it is too thin, continue cooking until it thickens.
To reheat, whisk in water as needed and heat. Refrigerate covered gravy for up to 5 days, or freeze it. Thaw, reheat, mix well, and loosen with water as needed.

Nutrition per serving

Calories: 90 kcal
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 4 g
Sugar: 1 g
Fiber: 1 g
Protein: 1 g
Sodium: 392 mg
Cholesterol: 20 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Make a richly flavored gravy from scratch in four minutes, without pan drippings. Chicken stock cubes provide the base flavor, while beef stock cubes add color and depth.