Umami Gravy: The Best Gluten-Free Gravy for Any Meal

This Umami sauce is the gluten-free sauce par excellence: rich, tasty and truly versatile! Whether you drizzle it on turkey, mashed potatoes, or roasted vegetables, this recipe is for you.

Pour a gluten-free sauce from a gravy boat into a bowl filled with an orange root mash.

What makes this the best gluten-free gravy?

This isn’t just any gluten-free gravy – it’s the most flavorful, umami-rich gravy you’ll ever taste! The secret? Umami synergy. We’re talking two types of mushrooms (fresh and dried), a splash of fish sauce, and a dollop of tomato paste, all working together to create a rich, flavorful punch that’ll make whatever you drizzle it on amazing.

And here’s the best part: There’s no need for flour, starch or other thickeners to get the perfect gravy consistency. Instead, you simply stir cooked mushrooms and onions into a silky, delicious sauce. It’s thick, velvety and totally fuss-free! Trust me, this is the gluten-free gravy that will steal the show at your next meal.

Yes, this is a rich, thick gravy that you can pour over EVERYTHING.

A closeup of a bowl of smooth gluten-free gravy.

Umami synergy in action!

Traditionalists may roll their eyes because this gravy doesn’t rely on turkey drippings, but hear me out: Using bone broth or rich chicken broth instead makes your life a lot easier. You can make this gravy a couple days before Thanksgiving and reheat it when you’re ready to get into party mode. (Because let’s be real: Who wants to frantically cook against the clock on the big day? Not this lady!)

What makes this sauce so incredible is its umami-rich flavor. Umami, also known as the “fifth taste,” is that savory, appetizing essence that makes food taste deeply satisfying. In this sauce, the umami comes from a carefully curated combination of flavorful bone broth, tomato paste, dried and fresh mushrooms, and a splash of fish sauce. Once everything has simmered and melted together, just reduce it into a thick, delicious sauce. No flour, no thickeners: just pure magic.

The best part? Umami gravy keeps beautifully in the refrigerator for several days and freezes like a dream. Keep a supply on hand for everyday meals: Grab your favorite quick-cooking proteins, simmer them in this gravy, and you’ll have an easy, flavor-packed dinner ready.

An overhead shot of a pot filled with a smooth gluten-free gravy packed with umami flavor.

Ingredients

Dried porcini mushrooms: These dried mushrooms add a super flavorful, earthy depth to the gravy.
Cremini mushrooms: I usually use brown button mushrooms in this recipe, but white ones are fine too. If you want something special, feel free to substitute another fresh mushroom.
Ghee or fat of your choice
Onion: You will need two onions because the onions and mushrooms contribute to the thickness of the sauce.
Tomato concentrate
Fish sauce
Garlic
Bone broth or organic chicken broth
Fresh thyme sprigs
Diamond Crystal kosher salt
Freshly ground black pepper

How to make gluten-free Umami sauce

Rinse the dried mushrooms with cold water and place them in a small bowl. Add enough water to cover the mushrooms and set aside for at least 30 minutes to soften.

Dried porcini mushrooms soaked in water in a white bowl to prepare a gluten-free sauce.

In a medium saucepan, melt the ghee over medium heat. Add the onions and sauté for 10-15 minutes or until translucent.

A close-up view of diced onions sautéing in a small saucepan to make a gluten-free gravy.

Then add the tomato paste and fish sauce.

Add a tablespoon of tomato paste to a saucepan full of sautéed diced onions.

Don’t worry: the pinch of fish sauce doesn’t make your fish sauce; it simply amps up the umami.

Add a spoonful of fish sauce to a saucepan with the diced onions and tomato paste.

Stir to evenly distribute the umami boosters…

A close-up of diced onions and tomato paste cooked in a saucepan, the base of a gluten-free gravy.

…before pouring in the sliced cremini mushrooms. Cook the mushrooms until the liquid is released and evaporated, about 10 minutes.

Sliced button mushrooms and diced onions are cooked in a small saucepan, the base for the umami sauce.

In the meantime, fish the reconstituted porcini mushrooms from the bowl of water and chop them coarsely.

Rehydrated dried porcini mushrooms on a gray cutting board.

Add the garlic to the saucepan and cook for 30 seconds or until fragrant.

A close-up of minced garlic added to sauteed mushrooms, onions and other ingredients for a gluten-free sauce.

Then add the reconstituted dried mushrooms, add the broth…

Pour chicken broth into a saucepan filled with ingredients for a gluten-free gravy that has plenty of umami flavor.

…and add the thyme sprigs.

A hand adds a sprig of fresh thyme to a saucepan full of umami sauce ingredients.

Increase the heat to high and bring the sauce to a boil.

A close-up of a pot filled with a boiling broth filled with sliced mushrooms, thyme, onions and stock to make the umami gravy.

Reduce heat to medium-low to maintain a strong simmer/low boil and cook until sauce is reduced by half, about 30 minutes. Be patient: you want half the liquid to evaporate to concentrate the flavors. You also don’t want the gravy to be runny and watery when blended.

Bring the gluten-free umami gravy to a boil before blending it into a smooth, silky gravy.

Remove from heat. Remove the thyme sprigs and season to taste with salt and pepper.

Using an immersion blender or regular blender, puree the sauce until smooth.

An immersion blender blends a gluten-free sauce with lots of umami in a small saucepan.

Really good sauce. Ladle it over all things.

How to store umami sauce

You can store the umami sauce in an airtight container in the refrigerator for up to 4 days or freeze it for up to 4 months. If you’re going to freeze it, I like to do it in an ice cube mold, so you can pop a cube out whenever you want!

More Thanksgiving recipes

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EASY TO PRINT RECIPE CARD

Rinse the dried mushrooms with cold water and place them in a small bowl. Add enough water to cover the mushrooms and set aside for at least 30 minutes to soften.
In a medium saucepan, melt the ghee over medium heat. Add the onions and sauté for 10-15 minutes or until translucent.
Then add the tomato paste and fish sauce. Stir to evenly distribute the umami boosters, before pouring in the sliced cremini mushrooms. Cook the mushrooms until the liquid is released and evaporated, about 10 minutes.
In the meantime, fish the reconstituted porcini mushrooms from the bowl of water and chop them coarsely.
Add the garlic to the saucepan and cook for 30 seconds or until fragrant.
Then add the reconstituted dried mushrooms, pour in the broth and add the thyme sprigs. Increase the heat to high and bring the sauce to a boil.
Reduce heat to medium-low to maintain a strong simmer/low boil and cook until sauce is reduced by half, about 30 minutes. Be patient: you want half the liquid to evaporate to concentrate the flavors. You also don’t want the gravy to be runny and watery when blended.
Remove from heat. Remove the thyme sprigs and season to taste with salt and pepper.
Using a immersion blender or a regular blender, blend the sauce until smooth.

Don’t worry: the pinch of fish sauce doesn’t make your fish sauce; it simply amplifies the umami. (Don’t know what umami is? Listen to our podcast by clicking here!)
For a total of 3 cups, the serving size is 1/3 cup.

Nutrition information is calculated automatically, so should only be used as an approximation.