5 Ways to Make a Jar of Gravy Taste More Like Homemade

How To Make Turkey Gravy(Image credit: Joe Lingeman)

If you’re not game for making the gravy from scratch this year, don’t sweat it. Sometimes you need to give yourself a break, and there are plenty of good store-bought alternatives out there. If you are reaching for a jar or carton of gravy at the store, here are five easy ways to give it a boost.

1. Stir in pan drippings.

Use those wonderful pan drippings from the turkey (a combination of stock, juices from the meat, and fat) to give jarred gravy a homemade flavor. If you’re game for a more rustic gravy, go ahead and mix in some shredded turkey while you’re at it.

Pro Tip: As a rule of thumb, use two tablespoons of drippings per cup of gravy.

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2. Simmer with fresh herbs.

Boost the flavor of gravy by simmering it over low heat with fresh herbs, like thyme, sage, parsley, or bay leaf. Strain the gravy before serving.

3. Add an umami-rich condiment.

Your fridge and pantry are a treasure trove of possibilities when it comes to adding more layers of flavor to jarred gravy. Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor. Start by adding just a little at a time, and continue until you reach a flavor you enjoy.

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4. Sauté some vegetables.

Before the gravy hits the pan, sauté a combination of vegetables like onions (or swap in leeks or shallots), celery, carrots, or mushrooms. Once the veggies are soft and fragrant, stir in the gravy and simmer on low heat. The gravy will pick up some of the sweet, earthy, and warm flavors. Before serving you can strain out the vegetables, or use an immersion blender to purée the gravy. As a rule of thumb, use about 1/4 cup of vegetables per cup of gravy.

5. Add roasted garlic.

Unlike the sharpness that comes with fresh garlic, roasted garlic brings a smooth, sweet flavor that adds depth to whatever it’s added to. Roast a head of garlic ahead of time, then chop and whisk in a couple tablespoons for every cup of gravy as it simmers.

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