As a mom of four who cares about feeding my family healthier meals, I’ve learned that the little swaps make the biggest difference. One of my favorite examples is making bone broth gravy instead of using canned stock or store-bought gravy packets. Not only does it taste richer and more comforting, but it’s also packed with nutrients like collagen, minerals, and amino acids that support gut health, joints, and immunity.
This is the recipe I make for holidays, Sunday dinners, and even quick weeknight meals. And because I know homemade gravy with bone broth can be tricky, I’m also sharing answers to the most common problems (like watery, bland, or lumpy sauce) in the FAQ section below.
Tip: If you don’t already have some on hand, check out my homemade bone broth recipe—it’s the perfect base for this healthy gravy recipe.
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How to Make Gravy from Bone Broth (Step-by-Step Recipe)
This recipe is perfect for Sunday dinners, holiday feasts, or even busy weeknights when mashed potatoes or roast chicken need that extra touch.
Ingredients
- 2 ½ tablespoons beef tallow (or butter)
- 4 tablespoons all-purpose flour (use gluten-free flour if needed)
- 2 ¼ cups bone broth (beef, chicken, or turkey)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground sage
Instructions
- Melt the tallow in a saucepan over medium heat.
If you don’t have tallow ready, try my how to render tallow in a crockpot recipe. - Whisk in the flour to form a roux, stirring constantly for 2–3 minutes until golden brown.
- Slowly pour in the bone broth while whisking to prevent lumps.
- Continue whisking until the gravy thickens, about 5–7 minutes.
- Season with salt, pepper, and sage. Adjust to taste.
Tip: I often double this recipe and freeze half so I have nourishing gravy ready for busy weeknights.
FAQ: Fixing Common Problems with Gravy
Why is my homemade gravy watery?
If your gravy turns out thin, it’s often because the roux wasn’t cooked long enough or too much liquid was added at once. To fix it:
- Simmer longer to reduce.
- Whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water).
- Next time, add broth slowly while whisking constantly.
How do I smooth out lumpy gravy?
If your gravy ends up with lumps, don’t worry.
- Strain it through a fine mesh sieve.
- Use an immersion blender to smooth it out.
- Prevent lumps next time by whisking while adding broth gradually.
Why does healthy gravy sometimes taste bland?
Gravy made with real ingredients should still be flavorful. Try:
- Adding fresh herbs like rosemary, thyme, or extra sage.
- Making sure your roux is a dark brown color to add more flavor.
- A splash of balsamic vinegar or Worcestershire sauce for depth.
- Stirring in a pat of butter just before serving for richness.
Keto and Gluten-Free Gravy Options
If you need to avoid regular flour, there are several alternatives:
- Arrowroot powder or tapioca starch (gluten-free).
- Almond flour for a nutty note.
- Coconut flour (use sparingly).
These swaps make delicious low-carb or gluten-free gravy while keeping the silky texture.
Can you make healthy gravy ahead of time?
Yes, and it saves a lot of stress:
- Refrigerate up to 4 days.
- Freeze for up to 3 months.
- Reheat gently on the stove, whisking in a little broth if it thickens too much.
Best broth for making gravy
Beef bone broth gives a deep, hearty flavor. Chicken or turkey bone broth makes a lighter, more delicate gravy that’s perfect for poultry dishes. Around Thanksgiving, I always use turkey broth—it adds the best homemade flavor.
Why does gravy separate after cooling?
If fat rises to the top:
- Whisk vigorously over low heat.
- Add a splash of warm broth to bring it back together.
Why I’ll Always Choose Bone Broth Gravy
For me, this recipe is about more than flavor—it’s about choosing simple, nourishing ingredients that help my family thrive. By using homemade broth and rendered tallow, I can make a gravy that’s not only delicious but also packed with nutrients.
Gravy doesn’t just belong at the holidays. I pour it over mashed potatoes, roasted chicken, or even rice bowls for quick weeknight meals. My kids love it, and I love knowing it’s made with real food.
Ready to make your own from scratch? Start with my homemade bone broth recipe, render some tallow in a crockpot, and then bring them together in this nourishing bone broth gravy. Once you try it, you’ll never go back to packets or canned stock again.
Bone Broth Gravy
Ingredients
- 2 ½ tablespoons beef tallow or butter
- 4 tablespoons all-purpose flour or gluten-free flour if needed
- 2 ¼ cups bone broth beef, chicken, or turkey
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground sage
Instructions
- Melt the tallow in a medium saucepan over medium heat.
- Whisk in the flour to form a roux, stirring constantly for 2–3 minutes until golden brown and fragrant.
- Slowly pour in the bone broth while whisking to prevent lumps.
- Continue whisking until the gravy thickens, about 5–7 minutes.
- Season with salt, pepper, and sage. Adjust to taste.
- Serve warm over roasted meats, mashed potatoes, or vegetables.
Notes
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
