How to Make Homemade Gravy

How to Make Homemade Gravy


Servings 6
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.5 based on 233 ratings.


  • Roast Gravy
  • 3 tbsp Flour plain
  • 2 Stock Cube (depending on what sort of gravy you
  • Caramelised Onion Gravy
  • 1.5 tbsp Brown Sugar
  • 2 tbsp Butter
  • 3 tbsp Flour plain
  • 2 Beef Stock Cube (or drippings - see above)
  • 2 Large Brown Onions

Nutrition Information

Qty per
254g serve
Qty per
Energy 1521cal 598cal
Protein 7.8g 3.1g
Fat (total) 11.6g 4.6g
 - saturated 6.7g 2.6g
Carbohydrate 47g 18g
 - sugars 10.1g 4g
Dietary Fibre 5.8g 2.3g
Sodium 660mg 260mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I love Homemade Gravy!

I firmly believe it should be a food group all of its own.

A lot of the commercial gravy mixes available now are quite good – but very, very salty! Eeek!

So today we will be showing you how to make 2 different types of homemade gravy from scratch. Not salty – just the right amount of gravy goodness!


  1. If you have just cooked a roast, pour off the excess fat, but leave the juices in the bottom of the pan.

  2. Store the roast at room temp for a few minutes covered in Al-foil - then pour the juices from the standing roast into the pan.

  3. If you haven't just cooked a roast - add 2 stock cubes to the pan with 1/4 cup water.

  4. Heat the pan and cook the drippings/chicken stock until bubbling.

  5. Add the flour and 'cook it out' - that is cook the flour until it absorbs all the flavour and doesn't taste 'floury' anymore.

  6. Add 1 cup of water at a time and simmer stirring all the time until the gravy thickens.

  7.  Add salt and pepper to taste.

  8. In a frypan, add the butter over hot heat until foamy.

  9. Add the brown onions cut into thin rings and cook for a few minutes, turn down the heat and simmer the onions until very soft (up to 20 minutes).

  10. Add the brown sugar and stir well. Set mixture aside.

  11. Cook gravy according to the above directions and add the caramelised onions when the gravy starts to thicken.

Recipe Hints and Tips:

  • Homemade Gravy is suitable to freeze for up to six months.

How to Make Homemade Gravy | Stay at Home

This is how I learned from my mum – I suppose everyone is different, but it’s very nice and tasty.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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