Unlock the Deliciousness: Learn How to Make Popeyes Gravy at Home

Though it might sound ironic that people ask for the copycat recipe for Popeyes gravy. But, it is a heartwarming sauce with a sharp and tangy flavor. With little preparation time and accessible ingredients, this recipe is also beginner-friendly.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Recipe For Popeyes Gravy
• Comments

Ingredients

• All-purpose flour — 1 tbsp.
• Green bell peppers — 2 ½ tbsp., minced.
• Ground beef — ⅓ cup.
• Cornstarch — 2 tbsp.
• Garlic powder — 1 ⅓ tbsp.
• Onion powder — 1 ⅓ tbsp.
• Celery — ½ cup.
• Cayenne pepper — ⅓ tsp.
• Paprika — ⅓ tsp.
• Beef broth — 2 cups.
• White vinegar — 2 tsp.
• Cooking oil — 1 tbsp.
• Granulated sugar — 1 tsp.
• Milk — 2 tsp.
• Salt and pepper — to taste.

Instructions

1. Add cooking oil to a skillet, and heat on low-medium heat.

2. Carefully chop the celery and mince the green bell peppers.

3. Transfer the veggies to the skillet, and season with salt and pepper.

4. Sauté on medium heat for a few minutes, keeping an eye on the veggies.

5. Remove from the skillet and set aside.

6. Using a mixing bowl and your hands, combine the ground meat well.

7. Drizzle cooking oil in the same skillet, and add the ground meat.

8. Using a potato masher, mash the meat into very tiny pieces.

9. Cook until browned, which should only take a few minutes.

10. Immediately add the beef broth, cornstarch, and flour. Whisk well.

11. Put the veggies back in the skillet and follow by adding the other spices.

12.  Then add the milk, white vinegar, and sugar.

13. Bring to a boil.

14. Reduce the heat and let the mixture simmer for about half an hour.

Substitutions

• All-purpose flour — For those out there who prefer a gluten-free alternative, whether due to health issues or just a dietary choice, almond flour seems the best substitute, closely followed by buckwheat and oats. If, however, you’re not concerned with your gluten intake, we’d recommend trying whole-wheat flour and cake flour.

• White vinegar — If you’ve set your mind about using vinegar, (a wise choice) distilled white vinegar is more than ideal, but you still have some alternatives. With a lower acid concentration, apple cider vinegar and rice vinegar are milder alternatives.

• Granulated sugar — If you’re short on granulated sugar, you can still make this Popeyes gravy with brown sugar. It’s fairly accessible, but it also complements the gravy well, with a hint of caramel flavor. Keep in mind that your gravy will also end up being softer. While you can also go with honey, the taste might differ a lot from the original one. Coconut sugar works fine, as well as corn syrup.

• Beef broth — Beef broth works great in this recipe for Popeyes gravy, not only because the flavor complements the sauce well, but also because the consistency ends up being great! But if you’re looking for a substitute, chicken broth might come in handy as well. If you’re desperate, you can also try a combination of soy sauce and water.

• Cornstarch — This one is a must, as it works as a thickener in your gravy. You can always go with potato starch or tapioca. You can consider using flour, but the texture might be different.

• Cooking oil — If you have no problem with olive oil, just go with it. It’s the most popular cooking oil, and it works well while adding a mild flavor. If, however, you feel like you could still make a change, you could opt for canola, coconut, and avocado oils.

Variations

• Saucy — This one is for those who’d prefer their gravy sharp and strong. One tablespoon of Tabasco and Worcestershire sauce will do wonders for this recipe for Popeyes gravy, though it might be too strong for some. If you go with these two sauces, you might want to omit the white wine part.

• Starchy — If you want potatoes, you might want to omit the ground beef. Peel and cut the potatoes and cook until tender. Mash until it reaches the desired consistency, and add it to the skillet.

Equipment

• Skillet.

• Measuring spoons and cups.

• Mixing bowl.

• Potato masher.

• Whisk.

Storage and reheating

• Pour the leftover gravy into an airtight container and store it in your fridge. It will last for up to a week.

• If you’d prefer a longer shelf life, store it in your freezer for up to six months.

• You can simply reheat gravy using a skillet. Make sure to stir well to dispose of any lumps. If you’d rather use a microwave for reheating, thirty seconds is likely enough.

Tips

• Use a spoon — If you don’t have a potato masher in hand, you can also break up the ground meat using a wooden spoon.

• Serving — Though gravy is fairly versatile, it’s best when served with rice and potatoes.