Old-Fashioned Homemade Gravy Mix (No Packets Needed)

A cozy, old-fashioned homemade dry gravy mix made with simple pantry staples—rich, smooth, and ready whenever you need a little comfort -just like Mom used to make. 

This homemade dry gravy mix comes straight from my mother’s recipe box—a true kitchen staple she always kept on hand. There was never a need to reach for store-bought packets when she had a jar of this tucked in the cupboard.

Her version made gravy that was smooth, rich, and full of flavor—perfect over mashed potatoes, roast beef, or anything that needed a little comfort. It’s a simple mix made with everyday ingredients, but the taste is far better than anything pre-packaged.

What I love most is how practical it is. It saves money, skips unnecessary additives, and comes together in just minutes. Just like Mom intended—simple, reliable, and always delicious. 

Ingredients:

3 c. flour
3/4 c. beef bouillon powder
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried parsley

Directions: 

In a large mixing bowl, combine the flour, beef bouillon powder, black pepper, garlic powder, onion powder, and dried parsley.

Whisk thoroughly until the mixture is evenly blended.

Transfer the gravy mix to a mason jar or airtight container.

Store in a cool, dry place until ready to use.

To Make Gravy

 

Ingredients: 

2 Tbs.  butter
3 Tbs. prepared dry gravy mix
1 cup beef broth, or milk

Directions:

 In a medium saucepan over medium heat, melt the butter.

Add the gravy mix and whisk continuously. Cook for 1–2 minutes to remove the raw flour taste. 

Slowly pour in the beef broth (or milk), whisking constantly to prevent lumps.

Bring to a gentle simmer and cook, stirring occasionally, until thickened (about 3–5 minutes).

Taste and season with salt and pepper as needed. For a stronger beef flavor, add a pinch more bouillon.

Remove from heat and serve warm.

Since bouillon is already salty, be cautious adding extra salt at the end.

Tips for Best Success:

• Whisk the dry mix really well before storing, so spices are evenly distributed
• Always cook the butter + mix for at least 1 minute to avoid a flour taste
• Add liquid slowly—this is key to lump-free gravy
• If gravy gets too thick, whisk in a splash of warm broth or milk
• Shake the jar before each use to redistribute ingredients

Variations & Substitutions:

• Chicken Gravy Mix: Use chicken bouillon instead of beef
• Vegetarian Option: Use vegetable bouillon
• Creamy Gravy: Use milk instead of broth
• Herb Boost: Add thyme or sage for a more savory flavor
• Gluten-Free: Substitute with a gluten-free flour blend (results may vary slightly)

Serving Suggestions:

• Mashed potatoes
• Roast beef or meatloaf
• Biscuits
• Chicken fried steak
• Over rice or egg noodles
• Open-faced sandwiches

How to Store:

• Store dry mix in an airtight container or mason jar
• Keep in a cool, dry pantry
• Best used within 3–6 months for freshest flavor
• Shake before each use

Frequently Asked Questions:

Can I make this ahead of time?
Yes! That’s the whole point—this is a pantry-ready mix.

Is this cheaper than store-bought packets?
Yes, significantly—especially when made in bulk.

Can I use water instead of broth?
You can, but broth gives much better flavor.

Why is my gravy lumpy?
Usually from adding liquid too quickly. Whisk slowly and continuously.

Can I double or halve the recipe?
Absolutely—it scales very easily.