18 Creamy Homemade Gravy Recipes Savory

Nothing says comfort like a rich, velvety gravy drizzled over your favorite dishes—whether it’s fluffy mashed potatoes, golden fried chicken, or a holiday roast. From classic pan drippings to creamy mushroom and even vegan options, these 18 homemade gravy recipes are here to elevate every meal. Get ready to ditch the store-bought jars and savor the magic of from-scratch flavor. Let’s dig in!

Classic Turkey Gravy with Pan Drippings

Nothing ties a holiday meal together like rich, savory turkey gravy—made extra flavorful with those golden-brown pan drippings.

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups turkey or chicken stock (low-sodium)
• 1/2 cup pan drippings from roasted turkey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried thyme

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes until golden and bubbly, stirring constantly.
2. Gradually pour in the stock, whisking continuously to prevent lumps. Bring to a gentle simmer.
3. Stir in the pan drippings, then add the salt, pepper, and thyme. Simmer for 8–10 minutes, stirring occasionally, until thickened to a velvety consistency.
4. Taste and adjust seasoning if needed. Serve warm.

The secret to this gravy’s deep flavor? Those caramelized pan drippings—don’t skip them! They add a roasty depth that store-bought broth alone can’t match.

Tip: If your gravy thickens too much, just whisk in a splash of hot stock to loosen it up.

Rich Beef Gravy with Red Wine Reduction

This deeply flavorful gravy is a game-changer for Sunday roasts or mashed potatoes—slow-simmered with red wine for a luxuriously silky finish.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 tbsp all-purpose flour
• 2 cups beef stock (low-sodium)
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Add finely diced yellow onion and cook for 5 minutes, stirring often, until softened.
2. Sprinkle in 2 tbsp all-purpose flour and whisk constantly for 1 minute to form a roux (it should smell nutty but not brown).
3. Gradually pour in 2 cups beef stock and 1/2 cup red wine, whisking to avoid lumps. Stir in 1 tbsp Worcestershire sauce, 1 tsp fresh thyme leaves, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
4. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Strain for extra smoothness, if desired.

The red wine reduction adds a subtle sweetness and depth that makes this gravy taste like it simmered all day—even though it’s ready in under 30 minutes.

Tip: For a richer flavor, scrape up any browned bits from a roast pan and deglaze with the wine before adding to the gravy.

Creamy Mushroom Gravy with Fresh Herbs

This rich, velvety gravy is packed with earthy mushrooms and bright herbs—perfect for smothering mashed potatoes, biscuits, or roasted meats.

Ingredients:

• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 12 oz cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 1 1/2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Melt 3 tbsp unsalted butter in a skillet over medium heat. Add onion and cook for 3 minutes until soft, then stir in garlic for 30 seconds until fragrant.
2. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and tender.
3. Sprinkle 2 tbsp flour over the mixture and stir for 1 minute to coat. Gradually whisk in 1 1/2 cups broth, scraping up any browned bits.
4. Simmer for 3 minutes until slightly thickened, then reduce heat to low. Stir in 1/2 cup heavy cream, 1 tbsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 2 more minutes.
5. Remove from heat and stir in 1 tbsp parsley.

The secret here? A splash of cream at the end keeps the gravy luxuriously smooth without overpowering the mushrooms’ deep flavor.

Tip: For extra depth, swap 1/4 cup of broth with dry white wine when deglazing the pan.

Southern-Style Sawmill Gravy with Sausage

Nothing says comfort like a creamy, peppery ladle of Southern-style sawmill gravy—perfect for draping over biscuits or grits on a lazy weekend morning.

• 1/2 lb breakfast sausage (mild or hot)
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. In a large skillet over medium heat, cook the sausage, breaking it into small crumbles with a wooden spoon, until browned and no pink remains (about 5–6 minutes).
2. Sprinkle the 3 tbsp flour over the sausage and drippings, stirring constantly for 1–2 minutes until the flour turns golden and smells nutty.
3. Gradually pour in the 2 cups milk, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes until thickened enough to coat the back of a spoon.
4. Stir in the 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Taste and adjust seasoning.

The magic here? That toasty flour-sausage base gives the gravy a rustic depth you just can’t get from a packet. Serve it hot—it’ll thicken as it cools!

Tip: For extra richness, swap 1/2 cup of the milk for heavy cream.

Onion Gravy with Caramelized Shallots

This rich, savory gravy gets a sweet depth from slow-caramelized shallots—perfect for smothering mashed potatoes or roasted meats.

Ingredients:

• 4 large shallots, thinly sliced (about 1 cup)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp granulated sugar

Instructions:

1. In a skillet over medium-low heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add shallots and 1/2 tsp sugar, stirring occasionally until deeply golden (about 20 minutes).
2. Sprinkle 1 tbsp flour over the shallots, stirring for 1 minute to coat. Gradually whisk in 2 cups beef broth until smooth.
3. Simmer for 5 minutes, then stir in 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 more minutes until thickened.

The caramelized shallots melt into the gravy, adding a subtle sweetness that balances the umami-rich broth. Tip: For extra silkiness, blend half the gravy before returning it to the pan.

Vegan Mushroom Gravy with Coconut Milk

This rich, velvety gravy gets its depth from earthy mushrooms and a touch of coconut milk for a dairy-free twist that’ll have everyone asking for seconds.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 2 tbsp all-purpose flour
• 1½ cups vegetable broth
• ½ cup full-fat coconut milk
• 1 tbsp soy sauce
• ½ tsp dried thyme
• ¼ tsp black pepper
• Salt to taste (start with ¼ tsp)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices and soften.
3. Sprinkle flour over the mixture and stir for 1 minute to coat. Gradually whisk in vegetable broth, scraping up any browned bits.
4. Stir in coconut milk, soy sauce, thyme, black pepper, and salt. Simmer for 5–7 minutes, stirring frequently, until thickened to a gravy consistency.

The coconut milk adds a subtle sweetness that balances the umami punch from the mushrooms—perfect for drizzling over mashed potatoes or biscuits.

Tip: For extra richness, blend half the gravy before returning it to the pan for a silky texture with mushroom bits.

Chicken Gravy with Thyme and Rosemary

This rich, herb-infused gravy turns roasted chicken drippings (or store-bought broth) into a velvety sauce that’ll elevate mashed potatoes, biscuits, or even a simple weeknight chicken dinner.

Ingredients

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth (or pan drippings + broth to equal 2 cups)
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp minced fresh rosemary (or 1/2 tsp dried)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Salt to taste (start with 1/4 tsp)

Instructions

1. Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until bubbly and golden.
2. Gradually pour in 2 cups chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
3. Stir in 1/2 cup heavy cream, 1 tsp fresh thyme, 1 tsp rosemary, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Simmer for 5–7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
4. Season with salt (start with 1/4 tsp and adjust). For extra silkiness, strain through a fine-mesh sieve before serving.

The magic here? Fresh herbs add brightness to the rich gravy, while the cream gives it a luxurious diner-style finish.

Tip: For deeper flavor, sauté 1 minced shallot in the butter before adding the flour.

Herb-Infused Pork Gravy with Garlic

This rich, aromatic gravy turns any pork dish into a showstopper, with fresh herbs and garlic adding layers of cozy flavor.

Ingredients:

• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups pork or chicken stock
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 2 minutes until golden and bubbly.
2. Slowly pour in stock while whisking to prevent lumps. Bring to a gentle simmer.
3. Stir in garlic, rosemary, thyme, black pepper, and salt. Reduce heat to low and cook for 8-10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.

The magic here is in the fresh herbs—their brightness cuts through the richness for a gravy that’s deeply savory but never heavy.

Tip: For extra silkiness, strain the gravy through a fine-mesh sieve before serving.

Cheesy Bacon Gravy with Cheddar

This rich, smoky gravy is the ultimate comfort food hack—perfect for smothering biscuits, mashed potatoes, or even fried chicken.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• Salt to taste (start with 1/4 tsp)

Instructions:

1. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 3 tbsp bacon fat in the pan.
2. Whisk flour into the hot fat and cook for 1 minute until bubbly. Gradually pour in milk, whisking constantly to avoid lumps.
3. Bring to a gentle simmer, stirring frequently, until thickened (about 5 minutes). Reduce heat to low.
4. Stir in cheddar cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt until melted and smooth. Fold in cooked bacon.
5. Serve immediately—the gravy will thicken as it cools, but it stays gloriously velvety.

Tip: For extra depth, swap 1/2 cup milk with chicken broth and finish with a dash of hot sauce.

Spicy Cajun Gravy with Bell Peppers

This rich, smoky gravy packs a punch of Cajun flavor with a touch of sweetness from caramelized bell peppers—perfect for smothering over fried chicken or mashed potatoes.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp Worcestershire sauce
• Salt and black pepper to taste

Instructions:

1. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add diced bell peppers and onion, sautéing for 5–6 minutes until softened and slightly caramelized.
2. Sprinkle in 2 tbsp all-purpose flour, stirring constantly for 1–2 minutes to form a light roux (it should smell nutty but not brown).
3. Gradually whisk in 2 cups chicken broth until smooth. Stir in 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp Worcestershire sauce. Simmer for 8–10 minutes, stirring occasionally, until thickened to a gravy consistency.
4. Season with salt and black pepper to taste. Remove from heat.

The magic here? The peppers soften just enough to melt into the gravy while keeping a subtle crunch, balancing heat and sweetness in every bite.

Tip: For extra depth, deglaze the skillet with 1 tbsp bourbon after sautéing the veggies (let it cook off before adding flour).

Sweet Corn Gravy with Cream and Butter

This luscious, velvety corn gravy is pure comfort in a bowl—rich with cream, sweet from fresh corn, and finished with a luxurious swirl of butter.

Ingredients:

• 4 cups fresh or frozen sweet corn kernels
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/2 tsp smoked paprika
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Sprinkle the flour over the onions and stir for 1 minute to form a paste. Gradually whisk in the milk until smooth.
3. Add the corn, sugar, smoked paprika, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally, until the gravy thickens slightly.
4. Reduce heat to low, stir in the heavy cream, and simmer for 3–4 more minutes. Remove from heat and swirl in the remaining 1 tbsp butter until melted.
5. Garnish with chives and serve warm over biscuits, mashed potatoes, or fried chicken.

The smoky paprika and sweet corn balance perfectly, while that last-minute butter swirl adds a glossy, restaurant-worthy finish.

Tip: For extra depth, char the corn kernels in a dry skillet for 2–3 minutes before adding them to the gravy.

Tangy Tomato Gravy with Basil

This bright, herb-kissed tomato gravy is a game-changer—drizzle it over biscuits, pasta, or grilled chicken for a punchy upgrade.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Heat 2 tbsp olive oil in a saucepan over medium heat. Add the onion and sauté for 4–5 minutes until translucent. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes, then add 1 tbsp balsamic vinegar, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and fold in 1/4 cup basil. Taste and adjust salt if needed.

The balsamic adds a subtle tang that balances the tomatoes’ sweetness, while the basil keeps it fresh—no heavy cream required!

Tip: For a smoother texture, blend half the gravy with an immersion blender before adding the basil.

Roasted Garlic Gravy with Parmesan

This rich, savory gravy gets its deep flavor from caramelized roasted garlic and a salty kick of Parmesan—perfect for smothering mashed potatoes or roasted meats.

Ingredients:

• 1 whole head garlic
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, and wrap in foil. Roast for 40 minutes until soft and golden. Squeeze cloves out when cool.
2. Make the roux: In a saucepan, melt butter and remaining 1 tbsp olive oil over medium heat. Whisk in flour and cook for 2 minutes until bubbly and pale golden.
3. Simmer: Gradually whisk in broth until smooth. Add roasted garlic, mashing it into the gravy. Bring to a gentle simmer, stirring often, for 5 minutes until slightly thickened.
4. Finish: Reduce heat to low, stir in cream, Parmesan, salt, and pepper. Cook for 3 more minutes until velvety. Taste and adjust seasoning.

The roasted garlic adds a sweet, nutty depth that balances the Parmesan’s sharpness—no bland gravy here!

Tip: For extra silkiness, blend the gravy with an immersion blender before adding the cheese.

Brown Butter Gravy with Sage

This rich, nutty gravy transforms simple mashed potatoes or roasted meats into something extraordinary—thanks to browned butter and fragrant sage.

Ingredients:

• ½ cup (1 stick) unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk, warmed
• 1 tbsp finely chopped fresh sage
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the butter turns golden-brown and smells nutty (about 4–5 minutes). Watch closely to avoid burning.
2. Immediately whisk in the flour and cook, stirring constantly, for 1 minute until smooth and bubbly.
3. Gradually pour in the warm milk, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes until thickened.
4. Stir in the sage, salt, and pepper. Simmer for 1 more minute, then remove from heat.

The magic here? Browning the butter deepens the flavor, giving this gravy a toasty, almost caramelized backbone that pairs perfectly with the earthy sage.

Tip: For extra silkiness, strain the gravy through a fine-mesh sieve before serving.

Gluten-Free Gravy with Rice Flour

This rich, velvety gravy proves gluten-free doesn’t mean flavor-free—just wait until you taste how well rice flour thickens without clumping!

Ingredients

• 4 tbsp unsalted butter
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup rice flour
• 2 cups low-sodium chicken or vegetable broth
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• Salt to taste (start with 1/4 tsp)

Instructions

1. Melt 4 tbsp unsalted butter in a saucepan over medium heat. Add 1/4 cup diced onion and sauté for 3 minutes until translucent, then stir in 2 cloves minced garlic for 30 seconds until fragrant.
2. Sprinkle 1/4 cup rice flour over the onions and whisk constantly for 1 minute to toast lightly. Gradually pour in 2 cups broth, whisking vigorously to prevent lumps.
3. Bring to a simmer, then stir in 1 tbsp soy sauce, 1/2 tsp thyme, and 1/4 tsp black pepper. Cook for 5–7 minutes, stirring often, until thickened to coat the back of a spoon. Season with salt to taste.

The rice flour gives this gravy a silky-smooth finish that clings perfectly to mashed potatoes or roasted turkey—no one will guess it’s gluten-free!

Tip: For extra depth, brown the butter slightly before adding the onions.

Caramelized Onion and Beer Gravy

This rich, savory gravy gets deep flavor from slow-cooked onions and a splash of beer—perfect for smothering mashed potatoes or roasted meats.

Ingredients:

• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1 cup amber ale or lager beer
• 1 1/2 cups beef or vegetable broth
• 1 tsp Worcestershire sauce

Instructions:

1. In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium-low heat. Add the onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 30–35 minutes until deeply golden and caramelized.
2. Stir in 1 tbsp butter and 2 tbsp flour, cooking for 1 minute to remove the raw flour taste. Gradually pour in 1 cup beer, scraping up any browned bits.
3. Add 1 1/2 cups broth and 1 tsp Worcestershire sauce. Simmer for 8–10 minutes, stirring occasionally, until thickened to a gravy consistency. Season with 1/4 tsp black pepper.

The beer adds a malty depth that balances the sweetness of the onions—no one will guess it only takes 10 minutes of active cooking!

Tip: For extra umami, stir in a dash of soy sauce at the end.

Smoky Chipotle Gravy with Lime

This bold, tangy gravy adds a smoky kick to roasted meats, mashed potatoes, or even breakfast biscuits—it’s a flavor upgrade you’ll crave.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 tbsp minced chipotle peppers in adobo sauce (about 1 pepper)
• 1 tsp adobo sauce (from the can)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp fresh lime juice
• 1 tsp honey

Instructions:

1. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden.
2. Gradually pour in 1 1/2 cups broth, whisking constantly to avoid lumps. Bring to a simmer and cook for 3–4 minutes until slightly thickened.
3. Stir in 1 tbsp minced chipotle peppers, 1 tsp adobo sauce, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Simmer for 2 more minutes.
4. Remove from heat and stir in 1 tbsp lime juice and 1 tsp honey. Taste and adjust salt if needed.

The lime brightens the smoky heat perfectly, making this gravy addictive enough to drizzle on everything. Tip: For extra depth, toast the cumin in a dry pan for 30 seconds before adding it.

Creamy Dill Gravy with Greek Yogurt

This bright, tangy gravy is a game-changer for roasted meats or mashed potatoes—light yet luxuriously creamy, with a fresh herby kick.

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup plain Greek yogurt (full-fat recommended)
• 2 tbsp fresh dill, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden.
2. Gradually pour in 1 cup broth, whisking constantly to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
3. Remove from heat and let cool 1 minute. Stir in 1/2 cup Greek yogurt, 2 tbsp fresh dill, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
4. Return to low heat for 1–2 minutes (do not boil) to warm through. Serve immediately.

The yogurt adds a silky tang that balances the richness of the roux, while the dill keeps every bite refreshing. Tip: For extra zing, add a squeeze of lemon juice with the yogurt.

Conclusion

With 18 rich and creamy homemade gravy recipes, there’s something here to elevate every meal! Whether you’re drizzling it over mashed potatoes, biscuits, or roasted meats, these savory sauces are sure to impress. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so fellow gravy lovers can enjoy it too—happy cooking!