5 Best Gravy Master Substitutes for Any Recipe

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Pick a gravy master substitute based on whether you need color, savoriness, or thickening (or all three).

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Brown roux (equal parts fat + flour, cooked until medium-brown) Best for richness and thickening; cook flour thoroughly to avoid raw taste
¾:1 Cornstarch slurry (cornstarch + cold water) Fast thickening; add gradually and simmer 30–60 seconds to set

Good Alternatives

1:1 Beef bouillon + water (concentrated) Boosts savory depth; pair with a thickener if your gravy is thin

Emergency Swaps

1:1 Onion soup mix (no water seasoning packet blended into hot stock) Quick all-in-one flavor; watch salt—use less and adjust

Decide what your gravy is missing: dark color, savory depth, or thick body (or multiple).
Choose the closest substitute: use roux for richness/thickening, cornstarch slurry for speed, bouillon for savoriness, or onion soup mix for a quick all-in-one boost.
Add gradually (start small), whisk well, and simmer briefly so the gravy’s texture stabilizes.
Adjust in the right direction: add a splash of stock for thinness, more thickener if it’s watery, or an extra pinch of seasoning if it tastes flat.
Stop when it coats a spoon; gravy thickens slightly as it cools.

If your gravy is already thick, prioritize color/seasoning swaps over thickener-heavy options.
If you’re starting from drippings, taste first—pan drippings are often salty and strongly flavored.

Let us know how it was!