Homemade gravy

Two sausages and cooked onions covered with gravy on bed of peas and mash.
Homemade gravy from scratch is one of the best homely kitchen delights. Homemade gravy will always taste better than instant or packet gravy but you can still add the meat juices and vege water to a packet gravy to spark it up as well.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Side Dish
Servings 6 people


  • 1 large onion thinly sliced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ cup rice bran or olive oil
  • 3 tbsp flour
  • 2 ½ cups warm water or water from your steamed veges
  • 1 tsp tomato paste
  • 2 tbsp wholegrain mustard optional


  • Heat oil in large skillet on medium high. Add flour to hot oil. Stir until well mixed.
  • Add sliced onions. Continue stirring until onions and flour are golden brown. Reduce heat to medium. Add tomato paste and mix in.
  • Add water, seasoned salt, black pepper, salt and mustard if using. Stir.
  • Bring to a boil. Reduce heat to low. Simmer until thickened as desired. Add additional salt to taste.
  • This recipe will make about 1 1/2 cups, depending on how thick you like it. Multiply the ingredients if you need more.
  • This gravy is perfect with sausages, rissoles, beef, lamb and mashed potatoes.


To really make it hum for beef and lamb dishes, add a dash of chilli sauce!
Tried this recipe?Let us know how it was!

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