Brown Gravy
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Create the Roux
- b.In a medium saucepan, melt the butter over medium heat.
- c.Once melted, whisk in the all-purpose flour until a smooth paste forms.
- d.Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
- 2
Step 2
- a.Incorporate the Broth
- b.Remove the saucepan from the heat temporarily to prevent lumps.
- c.Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
- d.Continue whisking until the paste is completely smooth.
- e.Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
- 3
Step 3
- a.Simmer and Thicken
- b.Bring the gravy to a gentle simmer, then reduce the heat to low.
- c.Stir in the onion powder, garlic powder, and Worcestershire sauce.
- d.Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- 4
Step 4
- a.Season and Serve
- b.Taste the gravy and season with salt and freshly ground black pepper as needed.
- c.If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
- d.Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, use pan drippings from a roast instead of butter. Use about 4 tablespoons of drippings, separating the fat first.
- 2Using warm or room temperature broth helps prevent lumps from forming when adding it to the hot roux.
- 3If lumps do form despite your best efforts, pour the gravy through a fine-mesh sieve before serving for a perfectly smooth texture.
- 4The gravy will continue to thicken as it cools. Reheat gently on the stovetop, adding a splash of broth or water to thin it to your desired consistency.
- 5For extra depth, add a splash of soy sauce, a pinch of dried thyme, or a bay leaf while simmering (remove the bay leaf before serving).
Adapt it for your goals.
Mushroom Gravy
Sauté 8 oz of finely chopped cremini mushrooms in the butter until browned and their moisture has evaporated, then proceed with adding the flour to make the roux.
Vegetarian GravyVegetarian Gravy
Substitute the beef broth with a rich vegetable broth. Use vegan butter and add 1-2 teaspoons of soy sauce or tamari for a deeper, umami flavor.
Herb GravyHerb Gravy
Stir in 1 tablespoon of fresh, finely chopped herbs like thyme, rosemary, or sage during the last minute of simmering for a fresh, aromatic flavor.
Why this is on our healthy list.
Sodium Control
By making gravy from scratch and using low-sodium broth, you have complete control over the salt content, making it a more heart-healthy option compared to store-bought mixes.
No Artificial Additives
This homemade recipe is free from the artificial flavors, preservatives, and MSG often found in packaged gravy mixes, offering a cleaner, more wholesome sauce.
Source of Collagen
When made with quality bone broth, this gravy can be a source of collagen and gelatin, which support joint health, skin elasticity, and gut integrity.
Frequently asked questions
A 1/2 cup serving of this homemade brown gravy contains approximately 90-110 calories, depending on the specific butter and broth used.