Better Than Bouillon Gravy Recipe is the ultimate make-ahead gravy. It's the perfect partner for everything from your Thanksgiving turkey to a weeknight rotisserie chicken or a Sunday pot roast. It’s luxuriously smooth and full of rich, savory flavor. Ready in 30 minutes, this is an easy go-to gravy recipe any time of year!
Serve the gravy over Rotisserie Chicken and Stuffing Casserole for a meal infused with nostalgic holiday flavors or with Buttermilk Chicken Tenders for a meal of savory comfort food!
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⭐ Why Melinda Loves Better Than Bouillon Gravy
It's super easy to make! This is the only gravy recipe you'll ever need. Versatile and foolproof. The savory flavor does great with Elegant Green Bean Casserole and Zucchini Stuffing Casserole.
No drippings are needed! You can enjoy it right away or make it ahead. This gravy is the perfect time saver for stress-free holiday meals. Like Orange-Spiced Sweet Potato Casserole, can easily be made a day in advance.
Pairs with any protein – enjoy it with chicken, turkey, beef or drizzle it over roasted veggies like Oven-Roasted Brussels Sprouts. Delicious!
🔪 Ingredients to Have on Hand
Whether celebrating the holidays or adding comfort to a busy, weeknight meal, this is an easy gravy recipe (with a make-ahead option) that you’ll reach for again and again. Here are the ingredients:
Better Than Bouillon Seasoned Vegetable Base: I'm a big fan of (affiliate link) Better Than Bouillon, it's a concentrated base for broth, soups, stews and in this case: gravy! You can adjust the intensity of the flavor by adding more or less of the bullion paste to the water. I use a generous, well-rounded teaspoon with each cup of water to create the broth. I also use it to make Creamy Seafood Chowder and Crockpot Clam Chowder.
Worcestershire and Soy Sauce: These two ingredients are the gravy "flavor boosters" and add layers of umami richness. Keep both ingredients handy for other recipes like Cheeseburger Sliders with Hawaiian Rolls, French Fry Sauce and Cranberry Jalapeño Meatballs.
Shallots: These are more mild and a little sweeter than onions. The shallots add a gentle, delicate flavor to this homemade gravy.
Sage and Thyme: The natural oils in the fresh herbs are released into the heated, melted butter and help create a delicious base for the gravy - even without drippings from turkey or pot roast.
The Crinkled Cookbook is not sponsored by the Better Than Bouillon brand, I'm just a huge fan of the product, use it regularly in my cooking and link to it in this recipe post as an Amazon Affiliate.
Scroll to the recipe card below for a full list of ingredients and measurements.
📖 Substitutions
This is a scratch-made gravy with no guesswork. It's also versatile and can be served with or without meat. If you make it using Better Than Bouillon Seasoned Vegetable Base (my favorite) it's also great for the vegetarians at the dinner table.
Swap Seasoned Vegetable Base for Roasted Beef Base or Roasted Chicken Base - Better Than Bouillon: Either will boost the flavor of the protein you are serving with the gravy, although I've found that the vegetable base is delicious with any protein.
Onion Instead of Shallots: Shallots offer a very subtle sweetness to the flavor of the gravy, but I've also made this using diced onions in place of the shallots. The gravy has a slightly stronger, onion flavor.
🍲 Step-by-Step Instructions
Step 1: Place a large skillet or 2-quart saucepan on the stove. Over medium-high heat, add the butter and heat until it melts and starts to bubble. (Photo #1)
Step 2: Stir the fresh sage and thyme in the melted butter and cook for about a minute. (Photo #2)
Step 3: Add diced shallots and celery to the butter and herbs and stir to coat the diced veggies with the melted butter. (Photo #3)
Step 4: Reduce the heat to medium and cook the ingredients, stirring frequently, until the shallots and celery are softened, about 7-10 minutes. No need to cover the pan. (Photo #4)
Step 5: Boost the heat to medium-high and whisk in the flour. Continue whisking until the flour mixture is bubbling and the butter is light brown - about 2-3 minutes - be careful not to burn the butter. Keep whisking and slowly pour the broth made with Better Than Bouillon into the skillet. (Photo #5)
Step 6: Bring the ingredients to a boil. Continue cooking and whisking for another minute. Reduce the heat to low and simmer until the liquid has thickened. Whisk frequently. It will take 5-10 minutes to create the consistency of gravy. (Photo #6)
Step 7: Pour the thickened gravy from the pan (or skillet) into a strainer to remove the chunks of celery, shallot and herbs. Use a 4-cup glass measuring cup or medium-sized bowl to collect the gravy. You can toss out everything left behind in the strainer. The veggies and herbs have done their job. (Photo #7)
Step 8: Return the strained gravy to the skillet. Turn the heat to medium. Stir in the soy sauce and Worcestershire sauce. (Photo #8)
Step 9: Season the gravy and season with salt and pepper. I like to use 1 teaspoon of salt and ¼ teaspoon of ground pepper. (Photo #9)
Step 10: Stir to blend all the ingredients. Taste the gravy and adjust the seasoning if needed - add a little more salt and/or pepper - and simmer for a few more minutes to blend the flavors. (Photo #10)
Step 11: The gravy is done! Keep it warm until you are ready to serve. Spoon it over potatoes, rice, dressing, vegetables, etc.
💭 Pro Tip
If you're making the gravy ahead to serve the next day, cool the gravy slightly and place it in an airtight container. Refrigerate until you are ready to reheat and serve. Scroll down for reheating instructions.
🥘 Recipe FAQs
I recommend using fresh herbs because they infuse their natural oils - and delicious flavor - into the melted butter. But in a pinch, you could certainly use dried herbs, ¼ teaspoon of each: thyme and sage.
Yes. Place leftover gravy in an airtight container and freeze for up to three months. (Scroll down to the "Leftovers and Storage" heading for details.)
Better Than Bouillon Seasoned Vegetable Base is a concentrated paste made with vegetables and seasonings. I keep several varieties of Better Than Bouillon on hand, it's a fantastic alternative to broth made with powdered or cubed bouillon.
👩🏻🍳 How to Reheat Gravy If Made Ahead
The gravy will stay fresh in the refrigerator for 3 days. If making it ahead, place the cooked gravy in a covered, airtight container in the refrigerator until you are ready to serve it.
To Reheat: Place the cooled gravy in a 2-quart saucepan on the stove, add a tablespoon or two of water and reheat it over medium-low heat until it reaches a low simmer. Stir the gravy frequently as it warms up. Keep it warm until serving.
🥣 How to Freeze Gravy
You could also freeze leftovers in either one, airtight, freezer-safe container or in small, individual portions. Those smaller servings make it easy to enjoy homemade gravy anytime, one serving at a time. (Ice cube trays work great for this!)
To defrost, thaw the gravy in the refrigerator overnight before reheating it in a saucepan on the stove. Or, defrost it in the microwave on very low power until it reaches the right consistency and temperature.
💭 Pro Tip
To defrost gravy quickly, place it in a 2-quart saucepan on the stove along with a tablespoon of water. Warm it up slowly, over low heat and stir it frequently as the gravy becomes liquid again.
🍽 Other Tasty Sauces, Dips and Dressings
Better Than Bouillion Gravy is delicious with everything from holiday meals to weeknight dinners. A tasty sauce or condiment adds wonderful flavor to our meals. Here are more dips and sauces to add to your favorite menu.
If you try this Better Than Bouillon Gravy Recipe (Make-Ahead) I'd love to hear how it turns out. Please leave a 🌟 star rating and a comment below. I'm looking forward to hearing from you!
Recipe
Melinda O'Malley Keckler says
Admin Melinda's rating, this is a recipe my family loves! Let me know what you think of it too.