All-Purpose Gravy Mixes

 

The holidays are fast approaching, and I often receive requests for my basic homemade gravy recipes that can help save both money and time. I've compiled a list of pantry-staple gravy recipes that you can make ahead and store for any occasion. Give them a try and enjoy the simplicity of cooking from scratch!

All-Purpose Gravy Mix

These gravy mix recipes replace store-bought packets and make smooth, homemade gravy in minutes. Save money and use what you already have in your pantry by blending one of these simple variations to create chicken gravy, turkey gravy, or classic country-style sausage gravy. Perfect for holiday cooking, busy weeknights, pot pies, and creamy soups. Stores for up to 6-9 months, and you can make full jars of your favorite flavor so it’s ready when you are.

Ingredients

2 cups unbleached all-purpose flour

1 cup dry milk powder

1/4 cup cornstarch (or arrowroot)

2 tsp onion powder

1 tsp garlic powder

1 tsp poultry seasoning

1 tbsp black pepper (or reduce to 1–2 tsp for milder)

1 tbsp kosher salt

1 tsp dried parsley (optional)

CHICKEN GRAVY MIX

(Add the following ingredients to the Master Mix, blend, then store.)

4 tbsp clean chicken bouillon powder

2 tsp  dried thyme

1 tsp white pepper (optional)

1 tsp turmeric for color (optional)

Best liquids: chicken broth or milk; best fats: butter or chicken fat

COUNTRY / SAUSAGE GRAVY MIX

(Add the following ingredients to the Master Mix, blend, then store.)

2-3 tsp extra coarse black pepper

1-2 tsp white pepper

½ tablespoon of Worcestershire sauce

Best liquid: whole milk and/or buttermilk; best fat: 2 tbs of sausage grease or bacon fat

TURKEY GRAVY MIX

(Add the following ingredients to the Master Mix, blend, then store.)

2 tbsp poultry seasoning

1 tbsp ground sage

1 tsp thyme

1 tbsp dried celery flakes

1 tsp turmeric

Best liquid: turkey stock. Finish with: ¼–½ cup turkey drippings

Instructions

Add all ingredients to a food processor or blender.

Pulse until the mix is completely uniform.

Transfer to an airtight jar and store for up to 6-9 months.

Shake well before each use, especially if the mix has been sitting — the flour and milk powder naturally settle over time.

HOW TO MAKE GRAVY 

Melt 2 tablespoons fat in a saucepan

(butter, bacon grease, sausage fat, turkey fat, drippings).

Stir in 3 tablespoons of your chosen gravy mix.

Cook 1–2 minutes until toasty.

Slowly whisk in 1 cup of liquid

(milk, broth, stock, or drippings + broth).

Simmer 3–5 minutes until thick.

Season to taste.

 OTHER USES

✔ Cheese Sauce

Make gravy with milk → add 1–2 cups cheese → melt.

✔ Pot Pie Filling

Make gravy with chicken or turkey mix → thin with broth → add meat + vegetables.

✔ Soup Base

Use gravy as the cream base → add veggies → thin to soup consistency.

✔ Beef Gravy Using Drippings

Make gravy with beef stock → add roast drippings → simmer.

Elizabeth Kilbride is an Artist, Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft. She is currently recovering from health issues and supports herself by selling her handcrafted artwork. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.