Is there a low sodium gravy? Your Guide to Flavorful, Heart-Healthy Gravy

November 10, 2025 •

4 min read

According to health experts, reducing sodium intake is crucial for managing blood pressure and promoting heart health. For those watching their salt intake, a common culinary question arises: Is there a low sodium gravy that doesn't compromise on flavor? The answer is a resounding yes, and achieving it is easier than you might think.

Quick Summary

This guide provides comprehensive methods for preparing delicious, low-sodium gravies at home. It explores flavorful seasoning alternatives, offers tips for fixing overly salty sauces, and highlights smart choices for store-bought reduced-sodium gravy options.

Key Points

Homemade is the best way to control sodium: By making gravy from scratch, you can choose low-sodium ingredients like no-salt-added broth and unsalted fat, giving you full control over the final sodium content.
Flavor comes from herbs and spices, not just salt: Use a variety of aromatic vegetables, fresh herbs (sage, thyme), and spices (garlic powder, onion powder) to create a rich, savory flavor profile.
Look for reduced-sodium labels when buying store-bought: Many companies offer reduced-sodium gravy mixes; always check the nutrition label and look for terms like "low sodium" or "less salt".
Utilize low or zero-salt bouillon cubes: Knorr and Edward & Sons are some brands that offer salt-free or low-sodium bouillon cubes, which can serve as a flavorful base for your homemade gravy.
Fixing salty gravy is possible: If you accidentally oversalt your gravy, adding an acid like lemon juice, a dairy product like cream, or simmering with chunks of raw potato can help balance the flavor.
Cornstarch is an effective, gluten-free thickener: For a smooth, thickened gravy, a simple cornstarch slurry is a fast and easy alternative to a traditional flour-based roux.

Gravy is a beloved comfort food, a savory companion to roasts, mashed potatoes, and more. However, traditional gravy recipes and many pre-packaged options are notorious for their high sodium content, which can be a concern for those managing their cardiovascular health. The good news is that with a few simple adjustments and the right ingredients, you can create a gravy that is both rich in flavor and low in sodium.

The Problem with Conventional Gravy

Most gravies, both homemade and store-bought, rely heavily on salt-laden ingredients for their savory taste. These can include:

Pan Drippings: Juices from roasted meats can contain significant amounts of salt from seasonings applied during cooking.
Broth or Stock: Regular store-bought broths are often loaded with sodium, with a single cup containing hundreds of milligrams.
Bouillon Cubes: Standard bouillon cubes or granules are flavor bombs, but are also salt bombs, making them a poor choice for low-sodium cooking.
Gravy Mixes: Pre-packaged gravy mixes are quick and convenient, but their ingredient lists often reveal high sodium levels.

Over time, consistently high sodium consumption can contribute to elevated blood pressure and other health issues, which is why finding or making low-sodium alternatives is so important.

Making Your Own Homemade Low Sodium Gravy

The best way to ensure your gravy is low in sodium is to make it from scratch. This gives you complete control over every ingredient. A standard, lump-free gravy starts with a roux and liquid, and from there, you can build incredible flavor.

Building the Flavor Base

Instead of relying on salt, you can enhance the depth and richness of your gravy with a variety of other ingredients:

Use Low-Sodium or No-Salt-Added Broth: The liquid you choose is critical. Use low-sodium chicken, beef, or vegetable stock to form the base.
Aromatics: Sautéing finely chopped onions and garlic in unsalted butter or oil creates a deeply flavorful foundation.
Herbs: Fresh or dried herbs are a low-sodium cook's best friend. Sage, thyme, rosemary, and parsley add wonderful complexity.
Nutritional Yeast: For a savory, umami-rich flavor, especially in vegan or vegetarian gravies, nutritional yeast is a great addition.
Spices: Onion powder, garlic powder, and freshly ground black pepper are essential flavor builders. Smoked paprika can add a delicious smoky note.
Acid: A splash of acid, like a teaspoon of lemon juice or apple cider vinegar, can brighten flavors and help balance out any residual saltiness.

The Thickening Process

To thicken your gravy without the help of high-sodium flavor packets, you have several reliable options:

Roux: Melt unsalted butter or other fat in a pan, whisk in all-purpose flour, and cook until golden brown. This creates a thickening base before you add the liquid.
Cornstarch Slurry: For a faster, gluten-free option, mix cornstarch with a bit of cold water to form a slurry, then whisk it into your simmering gravy until thickened.
Pureed Beans: For a thicker, more textured gravy, you can use pureed canned white beans or chickpeas. This also works as a gluten-free thickener and helps absorb excess salt.

Low Sodium Store-Bought Alternatives

While making gravy from scratch offers the most control, busy schedules sometimes call for convenience. Fortunately, many companies now offer reduced-sodium versions of their popular gravy mixes and granules.

Here are some things to look for when shopping for low-sodium gravy:

"Reduced Sodium" or "Less Salt": Read labels carefully for these terms. Examples include McCormick 30% Less Sodium Gravy Mix and Club House 25% Less Salt Brown Gravy Mix.
Low-Sodium Bouillon: Products like Knorr Zero Salt Stock Cubes or Edward & Sons Low Sodium Bouillon Cubes can be used as the liquid base for a homemade gravy.
Instant Mixes: For a quick fix, some companies provide low-sodium gravy powders. Always compare the nutrition labels, especially the sodium content per serving, to make the best choice.

Comparison of Gravy Options


Feature	Homemade Low Sodium Gravy	Store-Bought Reduced Sodium Gravy Mix	Conventional Gravy Mix (High Sodium)
Sodium Control	Excellent. You control every ingredient.	Good. Already lower, but still contains some sodium.	Poor. Often very high in sodium.
Ingredient Quality	Excellent. Use fresh, whole ingredients.	Variable. May contain preservatives or artificial flavors.	Variable. Often contains preservatives.
Flavor Profile	Customizable. Build your own rich flavor with herbs and spices.	Predetermined. Generally has a decent flavor, but less complex.	Predetermined. Savory and salty, but often lacks depth.
Convenience	Moderate. Requires more time and prep.	High. Quick and easy to prepare in minutes.	High. Quick and easy to prepare in minutes.
Cost	Moderate. Depends on the quality of ingredients.	Lower. Inexpensive and readily available.	Lower. Inexpensive.

How to Save an Overly Salty Gravy

If you find your homemade gravy has become too salty, there are a few tricks you can use to salvage it, though it's always best to season gradually and taste as you go.

Add More Unsalted Ingredients: Double the recipe, but leave out the salt entirely. This dilutes the saltiness.
Introduce an Acid: A squeeze of lemon or a splash of vinegar can help balance the saltiness.
Add Dairy: Stirring in a small amount of milk, cream, or a dollop of sour cream can mellow the salty taste and add creaminess.
Use Starch Absorbers: Simmering a few chunks of raw potato in the gravy for 15-20 minutes can absorb some excess salt. Just remember to remove the potatoes before serving.

Conclusion

The quest for a delicious, heart-healthy gravy is entirely achievable for those on a low-sodium diet. By embracing homemade recipes and leveraging flavor-enhancing ingredients like herbs, spices, and low-sodium stocks, you can craft a savory gravy without the health risks of excess salt. While store-bought options are available, a DIY approach gives you complete control and the most vibrant flavor. So, the next time you prepare a meal, rest assured that a flavorful, low-sodium gravy is well within your reach, making your favorite dishes both tasty and good for you.

For more great tips on reducing sodium in your diet, consider consulting resources like this article from Healthline: Reducing Sodium Without Losing Flavor.

Frequently Asked Questions

Yes, you can. The best approach is to first separate the drippings from the fat. Then, proceed with making a roux using unsalted fat and flour. Combine the roux with a low-sodium broth and the defatted drippings, seasoning with herbs and spices instead of salt.

You can thicken low-sodium gravy using a cornstarch slurry, which is a mix of cold water and cornstarch whisked into the hot liquid. Another option is to blend in a quarter-cup of pureed low-sodium canned white beans, which will add thickness and absorb some salt.

To add depth and richness without salt, use herbs like fresh sage, thyme, and rosemary. Spices such as onion powder, garlic powder, and black pepper are also great staples. Nutritional yeast can provide a savory, cheesy flavor, and a hint of smoked paprika adds a warm, smoky note.

Several brands offer low or zero-salt bouillon options. You can find products like Knorr Zero Salt Stock Cubes or Edward & Sons Low Sodium Bouillon Cubes at many grocery stores or online retailers.

Yes, many manufacturers have responded to the demand for healthier options. Brands like McCormick and Club House offer reduced-sodium gravy mixes that can be found in the grocery aisle. Always check the nutrition label to confirm the sodium level meets your dietary needs.

Absolutely. Homemade low-sodium gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. If it's too thick upon reheating, simply add a splash of water or low-sodium broth.

No, a low-sodium gravy does not have to be bland. By focusing on layering flavors with a good roux, aromatic vegetables, and a variety of herbs and spices, you can create a gravy that is more flavorful and complex than its salty counterparts.