7 Ways to Make Bottled Gravy Taste Better (2024)

Kitchen Tips

There's no shame in using bottled gravy, especially if you add a few of these ingredients to make it taste more like homemade.

ByLeslie Kelly

Updated on October 7, 2023

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7 Ways to Make Bottled Gravy Taste Better (1)

Making gravy freaks out a lot of people — oh, the lumps! — which is the very reason bottled versions exist. Relax. There's no pre-made gravy shaming here, we're all about serving up a few ingredients to help turn that convenient shortcut into something with a little more character, something that tastes more like homemade. Here's a short list of add-ins. Remember to go slowly when experimenting, adding a little bit at a time and tasting along the way, especially before ladling it over that pile of mashed potatoes.

Add Herbs

Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking.

7 Ways to Make Bottled Gravy Taste Better (2)

Add a Splash of Wine

A couple of tablespoons of dry white wine brightens up lighter poultry gravy, while red wine adds complexity to beef and pork gravy. Not a wine fan? Go with beer or hard cider.

7 Ways to Make Bottled Gravy Taste Better (3)

Mustard Adds Character

Half a teaspoon of mustard brings in that rustic character, with Dijon-style and coarse ground topping the list. In a pinch, the yellow stuff you love to slather on top of hot dogs works too.

For Umami's Sake

A couple shakes of fish sauce bumps up the umami factor. That's the name of the fifth taste that's sometimes called the definition of deliciousness. Don't have it? Try soy sauce instead.

Veggies Deliver Fresh Flavors

Chop a shallot or a couple of tablespoons of onion and sauté it in the pan with a little butter before pouring the gravy on top to heat up.

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Finish with Heat

Freshly ground pepper gives a lighter gravy a sharp edge and a striking appearance. Don't go overboard, though, because the flavor deepens as it cooks.

Visit the Roasting Pan

Pan drippings are the foundation of a traditional gravy, but if you're skipping that step, swirl in a tablespoon of drippings from the roast for added depth.