Brown Gravy
This easy brown gravy recipe creates a rich, savory sauce in just 10 minutes without any pan drippings. Perfect for mashed potatoes, roasted meats, and comfort food classics, it uses simple pantry ingredients and a foolproof roux technique for smooth, lump-free results every time.
Equipment
- Medium saucepan or skillet 2-3 quart capacity, heavy bottom preferred
- Wire whisk
- Measuring cups and spoons
- Small bowl (optional) for cornstarch slurry method
Ingredients
For the Gravy
- 4 tablespoons unsalted butter 56g
- 4 tablespoons all-purpose flour 30g
- 2 cups beef broth or beef stock 480ml, low-sodium preferred
- 1 tablespoon Worcestershire sauce 15ml
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- salt to taste
- 2-3 drops Kitchen Bouquet browning sauce (optional) for deeper color
Instructions
- Place saucepan over medium heat and melt the butter completely, swirling occasionally. Add flour all at once and whisk vigorously to combine into a smooth paste, continuing to whisk constantly for 2-3 minutes until roux turns light golden brown with a nutty aroma.
- Begin adding beef broth slowly, starting with 1/4 cup and whisking constantly. Continue adding broth in small increments, whisking thoroughly between additions until all broth is incorporated and mixture is smooth.
- Add Worcestershire sauce, garlic powder, onion powder, and black pepper, stirring well. Bring to a gentle boil, then reduce heat to medium-low and simmer for 5-7 minutes, whisking occasionally, until gravy thickens to desired consistency.
- Taste and add salt as needed. If desired, add Kitchen Bouquet for deeper color and whisk in 1 tablespoon cold butter for extra shine. Strain through fine-mesh sieve if any lumps remain.
Notes
- Gravy thickens as it cools, so aim for slightly thinner consistency than desired when hot (like heavy cream).
- Add broth slowly to prevent lumps - this is the most critical step for smooth gravy.
- Don't walk away during roux preparation; burned roux tastes bitter and cannot be saved.
- For gluten-free version: mix 2 tablespoons cornstarch with 1/4 cup cold water to make a slurry, add to simmering broth instead of making a roux.
- Save pan drippings in freezer ice cube trays to add extra flavor when available.
- For mushroom gravy: sauté 8 oz sliced mushrooms in butter before adding flour.
- Storage: refrigerate in airtight container for 4-5 days or freeze for up to 3 months.
- Reheating: add 2-3 tablespoons broth or water to adjust consistency, heat gently over medium-low.
- Substitute chicken broth for lighter flavor or add fresh herbs like thyme, rosemary, or sage.
- For richer gravy, add 1/2 teaspoon Better Than Bouillon beef base.
Nutrition
Serving: 1Serving (1/4 cup)Calories: 70kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 180mgPotassium: 50mgVitamin A: 4IUCalcium: 1mgIron: 2mg
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