cream gravy recipe
The Best cream gravy recipe
What I love most about this recipe is how it’s simple enough to pull together in under thirty minutes, yet it feels indulgent. No fancy techniques, no complicated steps—just a few key ingredients that come together to create something deeply satisfying. And because it’s made with real butter and a touch of cream, it’s not just delicious, it’s actually good for you in a way that feels indulgent. It’s the kind of dish that makes leftovers taste even better, and it pairs perfectly with almost anything. Whether you’re serving it over roasted vegetables, as a topping for baked potatoes, or even on its own with crusty bread, it’s a versatile staple that never disappoints. Plus, it’s the kind of sauce that makes a meal feel like a celebration—without needing a fancy table setting.
Classic Creamy Tomato Gravy for Pasta
A rich, velvety gravy that pairs perfectly with pasta, chicken, or roasted vegetables. This simple recipe relies on a few pantry staples for a restaurant-quality sauce.
🥘Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup tomato sauce
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
In a saucepan, melt the butter and olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. -
2
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato sauce, thyme, basil, salt, and pepper. Simmer for 5 minutes. -
3
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Reduce heat to low and let the sauce thicken for 10–12 minutes, stirring occasionally. -
4
Remove from heat and let the gravy sit for 2 minutes. Adjust seasoning if needed, then serve immediately over pasta or as a side.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Tomato Gravy for Pasta Works
❓ Frequently Asked Questions About Creamy Tomato Gravy for Pasta
How do I adjust the gravy consistency for a thicker or thinner texture?
Use a slotted spoon to remove excess gravy from the pan after reducing it. If it’s too thin, simmer it uncovered on low heat for another 2–3 minutes until it thickens slightly. For a richer consistency, whisk in 1–2 tablespoons of cold butter or a splash of heavy cream at the end.
Can I use different types of meat for the gravy?
Yes, but the fat content matters. Chicken or turkey broth works well, but beef or pork drippings add richer flavor. Avoid fish or shellfish broth, as it lacks the depth of traditional gravy. If using a non-meat base, ensure it’s flavorful (e.g., mushroom or vegetable stock).
What if I don’t have a gravy boat?
Skip the gravy boat entirely. Pour the gravy into a small ramekin or spoon it directly onto the meat with a pastry brush or small offset spatula. For a cleaner look, use a small bowl to ladle it onto the dish just before serving.
How long can I reheat the gravy without drying it out?
Reheat on low heat over a small amount of water (like a double boiler) or in a saucepan with a splash of broth. Avoid boiling—this can make it thin again. A safe reheating time is 3–5 minutes, stirring occasionally, until it reaches your desired consistency.
Can I make gravy ahead of time and store it?
Yes, but store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a pinch of flour or cornstarch if it’s too thin. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
