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Brown Gravy

The one that started it all

  • ¼ cup (56 g) unsalted butter

  • ½ small onion, minced

  • 2 cloves garlic, minced

  • ¼ cup (30 g) all-purpose flour

  • 16 ounces (453 g) broth, chicken, turkey, or vegetable

  • ¼ teaspoon pepper

  • ½ teaspoon salt, to taste

  • 1 teaspoon poultry seasoning


  1. In a saucepan over medium heat, melt butter. Add onion and garlic and cook until softened and lightly browned, about 2-3 minutes.

  2. Gently whisk in flour until no lumps remain.

  3. Add broth to pan while continuing to whisk.   Add in all remaining seasonings, whisking to incorporate. Bring to a simmer and continue to whisk for about 5-7 minutes, or until desired thickness is achieved.

  4. Remove pan from heat and transfer to your favorite gravy boat

Turkey Gravy
Chocolate Gravy

Chocolate Gravy

Something for your sweet tooth

  • 4 tbsp unsweetened cocoa powder

  • 2 tbsp flour

  • 1 cup granulated sugar

  • 1 1/2 cups whole milk

  • 4 tbsp butter

  • 1 tsp vanilla



  1. In a medium saucepan whisk together the dry ingredients.

  2. Pour in the milk and whisk vigorously to combine.

  3. Heat over medium-high until the mixture bubbles.

  4. Turn the heat down to medium and stir until the mixture has thickened to a gravy consistency.

  5. Remove from heat and stir in butter and vanilla.

  6. Let cool slightly then transfer to a gravy boat. Serve warm over buttermilk biscuits.

Plant-Based Gravy

Gravy is for everyone!

  • 2 Tbsp olive oil

  • 2 Tbsp vegan butter

  • 1 small onion

  • 4 cloves garlic (pressed or minced)

  • 2 cups sliced mushrooms (baby bella or white button) – slice as thin as possible

  • Salt

  • Pepper

  • 3 Tbsp flour

  • 1 cup vegetable broth

  • 2 cups unsweetened plant-based milk (cashew, almond, or Silk Next Milk are the best)

  • 1 tsp sage

  • 4 Tbsp finely chopped pecans



  1. Warm butter and olive oil in a cast iron skillet over medium heat until butter is melted.  Add onion, garlic, mushrooms, and a pinch of salt and pepper.  Stir frequently and cook 4-5 minutes until onions are translucent.

  2. Sprinkle flour over the mixture and whisk to coat.  Cook for 1 minute.

  3. Slowly whisk in plant-based milk and broth.  Add sage.  Season with a pinch of salt and pepper.

  4. Cook until thickened while stirring frequently.  Adjust seasonings as you prefer.  We typically add quite a bit more pepper.

  5. Change to low heat, stir in the chopped pecans until ready to serve.  Add plant-based milk as needed if you want thinner gravy.

  6. Enjoy this good plant-based gravy on biscuits, toast, or a plant-based roast!

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