34 gravy recipes

Quick, easy and delicious. This is the kind of dish that makes everybody around the dinner table happily fed and possibly ask for more.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Rich tomato gravy spiked with brandy, beef broth, and meat extract paste, thickened with a butter roux. A savory pour-over sauce that elevates roasts, meatloaf, and mashed potatoes.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.

Beef meatballs in tangy buttermilk gravy served over noodles or homemade spaetzle. Pan-fried with mustard and onion for old-fashioned German-American flavor.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.