Homemade Jollibee Gravy
Jollibeee gravy is a creamy sauce that's usually served with their famous Chickenjoy. It's made from butter, flour, broth, and a bit of soy sauce to give it that rich flavor Filipinos love. This homemade version is beginner-friendly that's easy to cook and perfect for pouring over fried chicken, rice, or fries. If you're new to cooking, this Jollibee gravy copycat is one of the easiest and satisfying sauces you can learn to make.
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Jollibee Chickenjoy was always a favorite in our family. Whenever one of us got good grades, payday came, or we just felt like celebrating something small, we'd order Chickenjoy from the nearest Jollibee. But the real star for me wasn't just the chicken, it was the gravy! I loved it so much that there were days I would pour the gravy over hot rice and eat it as my ulam. My family would tease me, but I really don't care. Now learning to make a homemade version is the best thing for a Jollibee fanatic like me. I feel like my inner child is healing.
Ingredients
- 2 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups water (or chicken stock for richer flavor)
- 1 chicken bouillon cube (or 1 tablespoon powdered chicken bouillon)
- ¼ cup heavy cream (or evaporated milk for lighter version)
- 2 tablespoon soy sauce
- ¼ teaspoon ground black pepper
- (Optional) ½ teaspoon garlic powder for extra flavor
I chose these ingredients because they recreate the exact flavor I remember from Jollibee gravy. Butter and flour make the base smooth, the bouillon adds that meaty taste I grew up loving, and the soy sauce gives it that familiar Filipino umami that reminds me of Chickenjoy. As usual, I didn't want anything complicated or fancy, just simple, budget-friendly ingredients.
How I Make My Homemade Jollibee Gravy
Step 1
In a medium saucepan, melt the butter over medium heat until foamy.
Step 2
Add the flour and whisk continuously for about 1-2 minutes until it turns light golden brown.
Step 3
Gradually pour in the water (or chicken stock), whisking constantly to avoid lumps.
Step 4
Add the bouillon cube (or powder), soy sauce, and pepper. Continue whisking until everything is well combined and starting to thicken.
Step 5
Pour in the heavy cream (or evaporated milk), stir and simmer for 3-4 minutes until the gravy is smooth and reaches your desired consistency.
Step 6
Taste and adjust. Add a bit more soy sauce if you want more savory, or add water if it's too thick.
Step 7
Serve hot over fried chicken, rice, or your favorite side.
Serve this homemade Jollibee gravy warm and freshly made so it stays smooth and creamy. It's perfect poured over fried chicken, garlic rice, French fries, potato wedges, pork chops, or even veggies. You can also keep it in a small bowl for dipping, just like how we enjoy it with Chickenjoy.
Personal Tips
I like to cook the butter and flour mixture a little longer until it turns light golden. It gives the gravy a more "fastfood style" flavor. If the gravy gets too thick, I just add water or milk and whisk it back to life. And don't be afraid to adjust the soy sauce or bouillon to match your taste. I often tweak it depending on what I'm serving it with. Most importantly, serve it while it's warm. That's when it's extra creamy and perfect for pouring all over your fried chicken and rice.
FAQ
Yes. Substitute with 2 tablespoon cornstarch + 2 tablespoon cold water instead of flour for a gluten-free version.
Likely because the butter and fluor mixture wasn't whisked well when adding the liquid, or the liquid was added too quickly. To avoid this, pour liquid slowly while whisking continuously.
Keep it in an airtight container and refrigerate for up to 3-4 days. Reheat gently. Freezing isn't ideal because the cream may separate when thawed.
Yes. Skip it for a lighter version, though the texture and richness will be milder. Add a little soy sauce or bouillon for extra depth.
Absolutely! It works great both poured over food or served as a dipping sauce for fries or chicken chunks.
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Recipe Card
Homemade Jollibee Gravy
Ingredients
Method
- In a medium saucepan, melt the butter over medium heat until foamy.
- Add the flour and whisk continuously for about 1-2 minutes until it turns light golden brown. This forms the roux.
- Gradually pour in the water (or stock), whisking constantly to avoid lumps.
- Add the bouillon cube (or powder), soy sauce, and pepper. Continue whisking until everything is well combined and starting to thicken.
- Pour in the heavy cream (or evaporated milk), stir and simmer for 3-4 minutes until the gravy is smooth and reaches your desired consistency.
- Taste and adjust. Add a bit more soy sauce if you want more savory, or add water if it's too thick.
- Serve hot over fried chicken, rice, or your favorite side.
