This olive oil gravy is silky, savory, and ready in about 10 minutes. It is my go-to when I want classic comfort without butter, perfect for weeknights and holidays alike. With a toasty olive oil roux and good stock, you get deep flavor and a gorgeous glossy finish.
Why You’ll Love This Olive Oil Gravy
- Dairy free and vegan friendly, yet richly satisfying.
- Ready fast with pantry staples you probably have on hand.
- Foolproof texture thanks to a simple olive oil roux.
- Easy to scale for a crowd and perfect for holidays.
- Flexible flavor profile that pairs with almost anything.
Olive Oil Gravy Ingredients & Substitutions
Ingredients
- 1/4 cup extra virgin or light olive oil
- 1/4 cup all purpose flour
- 2 1/2 cups low sodium vegetable broth or chicken broth if not vegan
- 1 teaspoon soy sauce or tamari for depth
- 1/2 teaspoon onion powder or 1 tablespoon finely minced shallot
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon dried thyme or 1 teaspoon fresh chopped
- 1/4 teaspoon freshly ground black pepper
- Kosher salt to taste
- Optional umami boosters: 1 teaspoon white or yellow miso paste or 1 teaspoon nutritional yeast
Simple Substitutions
- Gluten free: use 2 tablespoons cornstarch whisked with 2 tablespoons cold water and skip the flour roux. Or use sweet rice flour 1 to 1 in place of all purpose flour.
- Low sodium: choose unsalted broth and season at the end.
- Herbs: swap thyme for rosemary, sage, or poultry seasoning.
- Soy free: use coconut aminos in place of soy sauce or tamari.
- Neutral flavor: choose light olive oil instead of extra virgin.
Step-by-Step Instructions to Make Olive Oil Gravy
Step 1: Warm the oil
Set a medium saucepan over medium heat and add the olive oil. Let it warm until it shimmers, about 30 to 60 seconds.
Step 2: Make a toasty roux
Whisk in the flour to form a smooth paste. Cook, whisking constantly, until the roux smells nutty and turns light to medium golden, 3 to 5 minutes. Do not rush this step. A toasty roux gives the gravy flavor and body.
Step 3: Add liquid gradually
Slowly whisk in about 1/2 cup broth to loosen the roux. When smooth, stream in the remaining broth while whisking. Add soy sauce, onion powder, garlic powder, thyme, and black pepper.
Step 4: Simmer to thicken
Bring to a gentle simmer and cook, whisking often, until the gravy is silky and coats the back of a spoon, about 3 to 5 minutes. Taste and add salt as needed. If using miso, whisk it with a spoonful of hot gravy in a small bowl, then stir back in.
Step 5: Adjust and serve
Too thick, add a splash of broth. Too thin, simmer 1 to 2 minutes more. Keep warm over low heat, whisking before serving for the glossiest finish.
Note for cornstarch version
Skip the flour roux. Warm 2 cups broth with seasonings, then whisk in a slurry of 2 tablespoons cornstarch plus 2 tablespoons cold water. Simmer 1 to 2 minutes until glossy.
Tips for Success
- Warm broth helps prevent lumps and speeds thickening.
- Whisk constantly while adding liquid to keep the gravy smooth.
- Cook the roux to at least light golden for richer flavor.
- If lumps happen, strain through a fine mesh sieve or blend briefly.
- Season at the end. Soy sauce and broth vary in saltiness.
Variations of Olive Oil Gravy
- Mushroom gravy: saute 1 cup finely chopped mushrooms in the olive oil until browned, then add flour and proceed.
- Pepper gravy: add 1 teaspoon freshly cracked black pepper and a pinch of smoked paprika.
- Gluten free brown gravy: use sweet rice flour for the roux or the cornstarch slurry method.
- Garlic herb gravy: bloom 2 minced garlic cloves in the oil for 30 seconds before adding flour, then finish with chopped parsley.
- Umami boost: stir in 1 teaspoon white miso or 1 teaspoon Worcestershire if not vegan.
Serving Suggestions: What to Pair with Olive Oil Gravy
- Mashed potatoes, roasted potatoes, or cauliflower mash
- Roast chicken, turkey, or plant based roasts
- Meatloaf, grilled mushrooms, or seared tofu steaks
- Biscuits, Yorkshire pudding, or buttered noodles
- Fries or wedges for a cozy poutine style plate
Storage & Reheating Instructions
- Refrigerate: Cool, then store in an airtight container up to 4 days.
- Freeze: Up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a saucepan over low heat, whisking and adding a splash of broth or water to loosen. Avoid a hard boil.
- Fix separated gravy: Whisk vigorously or blend 10 seconds. If salty, dilute with broth and recheck seasoning.
Memories Made Around the Table
I first made this olive oil gravy on a weeknight when the craving for mashed potatoes hit and there was no butter in the fridge. The silky spoonfuls that followed taught me that simple pantry staples can feel like a hug at dinner.
FAQs
Can I make olive oil gravy gluten free?
Yes. Use the cornstarch slurry method or sweet rice flour in place of all purpose flour. Both yield a glossy, smooth gravy.
Which olive oil is best?
Extra virgin gives a fuller flavor. For a milder, more neutral gravy, use light olive oil. Both work beautifully.
Why is my gravy lumpy?
Lumps form when liquid hits the roux too fast. Add the first splash slowly while whisking, then stream in more. If needed, strain or blend.
Can I make it ahead?
Yes. Make up to 3 days in advance, cool, and refrigerate. Reheat gently with a splash of broth and whisk until silky.
Final Thoughts
Olive oil gravy proves that comfort food can be simple, speedy, and dairy free. Keep this technique in your back pocket and you will have a reliable, crowd pleasing gravy for any meal.
Olive Oil Gravy (Silky, Dairy-Free Pan Gravy)
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Measuring cup for broth
- 1 Fine-mesh sieve (optional)
Ingredients
Olive Oil Gravy
- 0.25 cup olive oil extra virgin or light
- 0.25 cup all-purpose flour
- 2.5 cup low sodium vegetable broth or chicken broth if not vegan
- 1 tsp soy sauce or tamari for depth
- 0.5 tsp onion powder or 1 tbsp finely minced shallot
- 0.5 tsp garlic powder optional
- 0.5 tsp dried thyme or 1 tsp fresh chopped
- 0.25 tsp black pepper freshly ground
- Kosher salt to taste
- 1 tsp white or yellow miso paste optional umami booster
- 1 tsp nutritional yeast optional; use instead of miso
Instructions
Make the Gravy
- Set a medium saucepan over medium heat and add the olive oil. Let it warm until it shimmers, about 30 to 60 seconds.
- Whisk in the flour to form a smooth paste. Cook, whisking constantly, until the roux smells nutty and turns light to medium golden, 3 to 5 minutes.
- Slowly whisk in about 1/2 cup broth to loosen the roux. When smooth, stream in the remaining broth while whisking. Add the soy sauce (or tamari), onion powder, garlic powder, thyme, and black pepper.
- Bring to a gentle simmer and cook, whisking often, until the gravy is silky and coats the back of a spoon, about 3 to 5 minutes. Taste and add salt as needed. If using miso, whisk it with a spoonful of hot gravy in a small bowl, then stir back in.
- Adjust to desired consistency: add a splash of broth if too thick, or simmer 1 to 2 minutes more if too thin. Keep warm over low heat, whisking before serving for the glossiest finish.
Cornstarch Version (Gluten-Free)
- Skip the flour roux. Warm 2 cups broth with the seasonings, then whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Simmer 1 to 2 minutes until glossy.