Your Christmas and Thanksgiving tables deserve the best gravy one can make, and this is the one!
Made using carrots, onions, celery, and other kitchen staples, this is unlike any other turkey gravy you have tried before. The vegetables are cooked in the oven with your meat or in a pan on the stovetop, then passed through the vegetable mill and perfectly seasoned.
Eliminate store-bought packaged gravy, this is the ultimate gravy recipe, and you won't look back!
As an Italian-Canadian household, our Christmas and Easter lunches were not conventional.
Picture starting with a spread of antipasti, followed by tortellini in brodo, beef cannelloni or lasagne, and finally roast turkey [or chicken if we were shopping late], with all the trimmings.
What are all the trimmings? Well, sage and onion stuffing, sauteed spinach with milk, peas with tomatoes and pancetta, mashed potatoes without milk, all kinds of salads, and homemade gravy.
I was surprised to find out most people use only pan drippings, flour, chicken broth, or beef broth and call it brown gravy.
If that is how you make yours, I highly suggest you try this easy gravy recipe - it will change your whole holiday table!
It stood the test of time, as my mom's mom makes it this way, and so does my mom, and now I do.
Throw away your gravy mix and make gravy from scratch instead - great addition to your Easter recipes!
Jump to:
💎 Why This Recipe Works
- I am the third generation making this particular homemade gravy! It has been tested and tasted multiple times by everyone in my family and close friends.
- It is a great way to get everyone to eat some extra veggies!
- Easily double or triple [or more] this gravy recipe. It makes it easy to feed as many or as few people, and it is perfect for the holidays or a regular Sunday meal.
- You can prepare the vegetables for the gravy in the roasting pan with the meat or in a saucepan without it, making it easy to adapt to your plans!
- As written, this is a homemade gravy without flour, and if cooking in the pan, it is also vegan and dairy-free!
- This homemade gravy freezes well, and it is easy to reheat, so it is perfect to make ahead for busy days like Thanksgiving and Christmas.
🛒Ingredients
- Carrots, Onions, Celery, Garlic: These ingredients make the body of the vegetable gravy. They are the same used to make bolognese sauce, in case you have extra and want to use them up. You can skip the garlic if you don't like it.
- Olive Oil: Use it to sautee the veggies. You can swap it for an unflavored oil, such as canola or sunflower.
- Rosemary, Sage, and Black Pepper: The herbs used to flavor this delicious gravy.
- Salt to Taste
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Stock Cubes: If you are not cooking the vegetables in the oven in the roasting pan with your meat, then you will require a stock cube [bouillon cubes], not just plain water. For vegetarian gravy, choose a vegetarian cube, for chicken use a chicken stock cube, and for beef gravy, choose the beef-flavored one.
- White Wine or Beer: I like to add one of these two to the vegetables and let it evaporate. It really enhances the flavor of the gravy and adds that layer of taste! Opt for a red wine, like Cabernet Sauvignon or Merlot, if serving the gravy with beef.
- Marjoram or Thyme: These are two other excellent herbs for roasts and great flavor enhancers for homemade gravy.
- Flour: Depending on the preferred consistency of the gravy, you may want to add a roux to thicken the sauce. My mother does this occasionally, mostly if we are having pie or dishes that are 'wetter' by nature - so choose your thickness accordingly. Nine times out of ten I make gravy without flour.
- Cornstarch: To thicken gravy gluten-free.
👩🏻🍳 How To Make [Step-By-Step]
- Wash, peel, and thinly slice all the vegetables.
- To a large sauce pan[stovetop method] or to the roasting pan [roasting method], add the oil and heat on medium heat.
- Once the oil or fat of choice is warm, add all the chopped vegetables, garlic, herbs, salt, and pepper. [Picture 1]
- Sautee on a medium-low heat until the onions become translucent and start to soften. During this process, stir frequently. This step will take approximately 5-7 minutes. [Picture 2]
- OPTIONAL: Add the wine or beer to the vegetables and increase to medium-high heat. Stirring frequently, cook these ingredients this way until the alcohol completely evaporates. This should take no longer than 10 minutes.
- The next ingredient and step will depend on your cooking method, so choose accordingly:
- Stovetop Method [Pan Gravy]: Add the stock cube and water to the pan and bring to a light simmer. Cover the pan with a lid and allow to cook until the vegetables are fork tender. As this is cooked without pan drippings, choose the stock cube based on the meat you will serve. [Picture 3]
- Roasting Method: Move the vegetables to the sides to allow enough space to fit the roasting meat. Once you add the chicken or turkey, add enough water to cover the vegetables. The amount will vary depending on the size of the pan, however, the consistency of the gravy can be adjusted at the end, so don't overwater the vegetables. Roast your meat in the oven as you normally would; occasionally, when check-in the meat, ensure there is enough water to keep the vegetables cooking, if not, top up. The meat drippings will flavor the gravy as it cooks.
- Once all the vegetables are cooked, move them to a vegetable mill and mash them using it. [Picture 4]
- Check the consistency of the gravy and season to taste. [Picture 5] Should the gravy be too thick, add the required amount of water and bring to a boil for a minute. Remember to season again if a lot of water is added.
- OPTIONAL: This is where you thicken the gravy if desired.
- Serve hot and enjoy with your favorite meals! [Picture 6]
🧤 Cooking Gravy In The Oven
🙋 People Also Ask [FAQs]
To thicken, melt butter or heat oil on low heat. To the melted butter or hot oil, add a tablespoon of flour and mix well. Keep on mixing until the flour starts to brown [you want to eliminate the raw flour taste], then, a little at a time, start adding your vegetable gravy, all while mixing well to avoid ending up with lumps of flour in your gravy. Once all the gravy has been added, bring to a light simmer, and once hot, serve. To reheat thickened gravy, you may need to add a little more water as the flour will thicken it up further every time you boil it. Thicken with a cornstarch slurry or gluten free flour for gluten free gravy.
Yes, this gravy is vegetarian if prepared following the stovetop method and if vegetable stock is used.
Stock cubes have a stronger flavor, so the end result may require a little more seasoning, however, they can generally be used interchangeably. I tried both for multiple recipes, from bolognese sauce, to stews, and gravy, and have decided to only buy stock cubes for most recipes.
If following the roasting method, this gravy is gluten free. To make gluten free gravy also on the stove top, check the ingredients of the stock cube.
Cooking the gravy patiently and seasoning it well are extremely important steps. Remember to use fresh ground black pepper, herbs, and vegetables, and do not blend the gravy like a soup [i.e.: using a handheld blender or in a mixer], but use the vegetable mill!
Although the end result won't be the same, the best alternative is to mash the vegetables in the broth using a potato ricer or masher. Once mashed, pass the gravy through a fine mesh sieve or strainer.
💡 Expert Tips and Tricks
- Proportions: Although most recipes, like bolognese, call for celery, carrots, and onions to be used in similar proportions, making gravy is a little different. As these will remain the main ingredients, it is important that celery and onions are the dominant vegetables. Using too many carrots will give a very sweet and soupy gravy! Been there, done that!
- Plan Ahead: If I know I will need gravy for two separate days that are relatively close to each other [i.e.: Christmas and Easter], I always prepare extra gravy from scratch the first time and freeze the rest. This way, during the second event, you can concentrate on the other dishes, or serve different dishes, such as meatloaf or stuffed chicken breast.
- Fresh Herbs and Spices: Like for most dishes, experiment with your own choice of seasoning, however, keep in mind that homemade gravy is a dressing, so use ingredients that will pair well with the other dishes you are serving!
- Thicker Gravy: To thicken the gravy using the roux, use all purpose flour if possible. This will give the gravy a nice thick consistency without changing the flavor. I personally don't like using corn starch to the liquid as it makes the gravy consistency feel like gelatine, although I can understand some may need to use it for gluten free purposes.
- Elevate: Should you prefer, you can also elevate the meat with a trivet racks or a roasting rack. This will still allow the juices of the meat to drip into the gravy, naturally adding what we would normally call pan juices.
🥡 Storing & Reheating
- In the fridge: This easy homemade gravy will keep in the refrigerator for up to four days. Use an airtight container or sealed glass jar.
- In the freezer: Freeze the gravy in an airtight container or freezer bag for up to six months. Thaw overnight in the fridge before using again.
- Reheat: Reheat the gravy in the microwave or in a saucepan on medium heat until piping hot. You may need to add a little water if the gravy thickens too much.
🍱 Serve With
You can make gravy this way for most Sunday dishes. It works perfectly with:
- Savory pies and hot pots, such as chicken hot pot
- Any roast meat, from chicken to beef and pork chops
- Biscuits
- Potatoes, like these delicious leek mashed potatoes
- Sausages
🍴 More Delicious Sides To Try
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🍽️ Recipe
The Best Homemade Gravy Recipe
Ingredients
- 2 Tbsp Olive Oil
- 1 medium carrots peeled and chopped
- 2 medium onions peeled and sliced
- 2 celery sticks washed and chopped
- 1 garlic clove peeled and chopped
- 1 sprig of fresh rosemary or 1 teaspoon of dried rosemary
- ½ teaspoon cracked black pepper
- ½ teaspoon dry sage or 2-3 leaves of fresh rosemary
- salt
Optional/Additional Ingredients
- ½ cup wine or beer
- 1 stock cube of choice
- water as required
Instructions
Preparation
- Wash, peel, and thinly slice all the vegetables.
- To a sauce pan[stovetop method] or to the roasting pan [roasting method], add the oil and heat on medium heat.
- Once the oil or fat of choice is warm, add all the chopped vegetables, garlic, herbs, salt and pepper.
- Sautee on a a medium low heat until the onions become translucent and start to soften. During this process, stir frequently. This step will take approximately 5-7 minutes.
- OPTIONAL: Add the wine or beer to the vegetables and increase to medium high heat. Stirring frequently, cook these ingredients this way until the alcohol completely evaporates. This should take no longer than 10 minutes.
The next ingredient and step will depend on your cooking method, so choose accordingly:
- Stovetop Method [Pan Gravy]: Add the stock cube and 2 ½ cups of water to the pan and bring to a light simmer. Cover the pan with a lid and allow to cook until the vegetables are fork tender. This step will take approximately 20 minutes. As this is cooked without pan drippings, choose the stock cube based on the meat you will serve.
- Roasting Method: Move the vegetables to the sides to allow enough space to fit the roasting meat. Once the chicken or turkey is added to the pan, add enough water to cover the vegetables. The amount will vary depending on the size of the pan, however, the consistency of the gravy can be adjusted at the end, so don't overwater the vegetables. Roast your meat in the oven as you normally would; occasionally, when checking the meat, ensure there is enough water to keep the vegetables cooking, if not, top up. The meat drippings will flavor the gravy as it cooks.
Last steps
- Once all the vegetables are cooked, move them to a vegetable mill and mash them using it.
- Check the consistency of the gravy and season to taste. Should the gravy be too thick, add the required amount of water and bring to a boil for a minute. Remember to season again if a lot of water is added.
- Serve hot and enjoy with your favorite meals!
Notes
- Oil: This is used to sautee the veggies. You can swap if for an unflavored oil, such as canola or sunflower.
- Stock Cubes: If you are not cooking the vegetables in the oven in the roasting pan with your meat, then you will require a stock cube, and not only plain water. Use chicken for roast chicken, beef for roast beef, and vegetable for a vegan gravy.
- White Wine, or Beer: I like to add one of these two to the vegetables and let it evaporate. It really enhances the flavor of the gravy and adds that layer of taste! Opt for a red wine, like Cabernet Sauvignon or Merlot, if serving the gravy with beef.
- Marjoram, or Thyme: These are two other excellent herbs for roasts and great flavor enhancers for homemade gravy should you wish to change things up.
- Flour: Depending on the preferred consistency of the gravy, you may want to add a brown roux to thicken the sauce. To thicken, simply add a tablespoon of butter or oil to a sauce pan and melt on low heat. Once melted, add a tablespoon of flour and mix well. Keep on mixing until the flour starts to brown [you want to eliminate the raw flour taste], then, a little at a time, start adding your vegetable gravy, all while mixing well to avoid ending up with lumpy gravy. Once all the gravy has been added, bring to a light simmer, and once hot, serve. To reheat thickened gravy, you may need to add a little more water as the flour will thicken it up further every time you boil it. It can be thickened with a cornstarch slurry if it needs to be a gluten free gravy.
- In the fridge: This easy homemade gravy will keep in the fridge for up to four days in an airtight container or sealed glass jar.
- In the freezer: Freeze the gravy in an airtight container or freezer bag for up to six months. Thaw overnight in the fridge before using again.
- Reheating: Reheat the gravy in the microwave or in a saucepan on medium low heat until piping hot. You may need to add a little water if the it thickens too much.
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