Better Than Bouillon Gravy Recipe (Make Ahead)

A gravy spoon in a serving bowl of gravy.

5 from 1 vote

Better Than Bouillon Gravy Recipe (Make Ahead)

Better Than Bouillon Gravy Recipe is a super-easy gravy. Serve it right away or make it ahead. It's delicious with turkey, chicken, pot roast or even roasted veggies. This is a silky smooth gravy full of rich, savory flavor. It goes great with Yukon Gold Mashed Potatoes. Serve with Cranberry Apple Stuffing. Ready in 30 minutes, this is an easy go-to gravy recipe any time of year! Spoon on top of Crusted Chicken Romano with a side of Pan-Roasted Asparagus for a delicious comfort food dinner.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: about ½ cup per person

Calories: 124kcal

Author: Melinda O'Malley Keckler

Ingredients

1 cup shallots sliced and diced - about 3 or 4 large shallots
¼ cup celery diced - about 1 stalk
3 cups vegetable broth, I recommend (Affiliate link.) Better than Bouillon Seasoned Vegetable. Mix 1 tablespoon + 1 teaspoon bouillon paste with 3 cups of water to make the broth.
6 tablespoons butter
1 sprig fresh sage
1 sprig fresh thyme
⅓ cup flour
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt or to taste
¼ teaspoon ground pepper

Instructions

Cook Celery and Shallots

Slice and dice the shallots and celery and set aside.
If using Better Than Bouillon, blend 3 cups of water with 1 tablespoon + 1 teaspoon of the bullion paste to create a broth in a glass measuring cup. Set aside.
Place a large skillet or 2-quart saucepan on the stove and over medium-high heat, add the butter and heat it until it melts and starts to bubble. Place the fresh herbs in the melted butter and stir. Add the diced shallots and celery to the butter.
Reduce the heat to medium and cook, stirring frequently, until the shallots and celery are tender - about 7-10 minutes.
1 cup shallots, ¼ cup celery, 6 tablespoons butter, 1 sprig fresh sage, 1 sprig fresh thyme
Boost the heat to medium-high and add 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. If it starts to turn dark brown, turn the heat down right away.
⅓ cup flour

Thicken the Liquid Ingredients

Keep whisking and slowly pour the broth into the skillet.
The liquid might create a bit of steam in the pan, that's normal, but the steam is hot so please be careful not to get too close to the pan as you pour the broth.
Increase the heat to medium-high and 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. This will take 5-10 minutes.

Strain the Gravy

Pour the mixture into a strainer to remove the chunks of celery and shallot. You can toss out everything left behind in the strainer. The veggies and herbs have done their job!

Finish the Gravy

Return the strained gravy to the skillet. Turn the heat to medium. Stir in the soy sauce and Worcestershire sauce. Taste and then season with salt and pepper. I like to use 1 teaspoon of salt and ¼ teaspoon of pepper but use a small spoon to taste the gravy before seasoning the way you like it. Simmer for a few more minutes to blend the flavors.
1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ¼ teaspoon ground pepper
Now the gravy is done! Keep it warm until you are ready to serve. Spoon the gravy over mashed potatoes, baked potatoes, rice or even toast. It's delicious with any type of meat - or no meat at all.

How to Make Ahead

If Making Ahead:
Follow all the instructions above. Instead of serving, pour the gravy into an airtight container, jar or bowl and cool to room temperature. Cover and refrigerate. Plan to reheat it and serve within 3 days.
To reheat, warm the gravy in a pan on the stove over medium heat until it reaches serving temperature. You may need to add 1 or 2 tablespoons of water to create the consistency you’d like for the gravy.
You could also reheat in the microwave in a microwave-safe container at half power for 3-5 minutes. Check it at one-minute intervals, stir and continue heating until the gravy is hot.

Notes

Better Than Bouillon Seasoned Vegetable Base is (affiliate link) a concentrated paste made with vegetables and seasonings. I always keep several varieties of Better Than Bouillon on hand, it's a fantastic alternative to broth made with powdered or cubed bouillon.

Nutrition