Go Back
–+ servings
Easy Homemade Brown Gravy Recipe

Easy Homemade Brown Gravy

iamwinfred
This easy homemade brown gravy recipe creates a rich, silky sauce in just 10 minutes using simple pantry staples. No drippings required—just butter, flour, and beef broth come together to make the perfect topping for mashed potatoes, roast beef, and so much more.
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 68 kcal

Equipment

  • Medium saucepan 2-3 quart capacity
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula

Ingredients
  

  • 4 tablespoons unsalted butter 57g
  • 1/4 cup all-purpose flour 30g
  • 2 cups beef broth 480ml
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt adjust to taste
  • 1/4 teaspoon Kitchen Bouquet or Gravy Master optional, for deeper color

Instructions
 

  • Melt butter in a medium saucepan over medium heat. Once melted and foaming, add flour all at once and whisk immediately to combine into a smooth paste.
  • Continue cooking the roux, whisking constantly, for 2-3 minutes until it turns light golden brown. Keep heat at medium to prevent burning.
  • Slowly pour in 1/4 cup beef broth while whisking vigorously. Continue adding broth gradually in small increments, whisking after each addition, until half the broth is incorporated.
  • Once the mixture is smooth, pour in remaining broth all at once while whisking continuously.
  • Stir in Worcestershire sauce, onion powder, garlic powder, black pepper, salt, and Kitchen Bouquet if using. Whisk until well combined.
  • Increase heat to medium-high and bring to a gentle boil, whisking frequently. Once boiling, reduce heat to medium-low and simmer for 3-4 minutes, whisking occasionally, until thickened.
  • Remove from heat and taste. Adjust seasoning with additional salt, pepper, or Worcestershire sauce as needed, then serve immediately.

Notes

  • Use room temperature broth to prevent the roux from seizing up and creating lumps.
  • Don't rush the roux - cooking it for the full 2-3 minutes eliminates raw flour taste and develops color.
  • Whisk constantly when adding the first portions of broth to ensure a smooth, lump-free gravy.
  • If gravy becomes lumpy, pour through a fine-mesh strainer or use an immersion blender to smooth it out.
  • For thicker gravy, simmer longer to reduce. For thinner gravy, whisk in 1-2 tablespoons additional broth.
  • Substitute butter with bacon drippings, beef drippings, or vegetable oil for different flavor profiles.
  • Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
  • When reheating, whisk in a splash of broth to restore the silky consistency as gravy thickens when cooled.
  • For mushroom gravy variation, sauté 8 oz sliced mushrooms in the butter before adding flour.
  • Use low-sodium broth if watching salt intake, then adjust seasoning to taste at the end.

Nutrition

Serving: 1ServingCalories: 68kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 285mgPotassium: 45mgVitamin A: 4IUCalcium: 1mgIron: 2mg
Keyword beef gravy, brown gravy, easy gravy, homemade gravy, quick gravy
Tried this recipe?Let us know how it was!