Brown Gravy Recipe

Who Invented Gravy?

Gravy dates back centuries. Descriptions of a simple gravy made with cooking juices have been found in medieval French cookbooks, so it is thought to have its roots planted in French cuisine. 

However, during the 17th century, sauce cookery gained popularity, and gravy became the rage in various countries. Each culture adapted it to available ingredients, and now we have that robust sauce we call gravy. Yum!!!

Brown Gravy Recipe Ingredients

• Butter – Unsalted butter works best because the bouillon and broth can take the salt factor over the top. If you need more, you can add it at the end.
• Flour – All-purpose flour works well for this recipe. Gluten-free all-purpose flour works if you can’t have gluten.
• Seasonings – Garlic, onion powder, and paprika give depth of flavor. Or, for something more exotic, replace the onion powder with caramelized onions.
• Beef Bouillon and Broth – These guys give your gravy an excellent beefy flavor without drippings. Homemade beef stock is even better if you have some on hand.
• Worcestershire Sauce – Umami and a little tang enhance the other flavors, which is always a good thing.

How to Make Brown Gravy

1. Melt Butter – Melt butter in a medium saucepan over medium-low heat until completely melted. 
2. Add Seasonings – Add flour, and mix into the butter with a wooden spoon or whisk, frequently stirring to prevent burning or sticking to the bottom of the pan until the mixture is golden brown (about 5 minutes). Then add garlic, onion powder, paprika, and beef bouillon. Continue mixing for about 30 seconds or 1 minute until fully incorporated. Cook for 30 seconds. 

3. Thicken Sauce – While stirring, slowly add half of the beef broth. Once incorporated in the flour-butter mixture and slightly thickened (this will happen quickly), add the remaining broth, Worcestershire, and water. Continue mixing until thickened to desired consistency, about 3-5 minutes. 
4. Taste Test – Taste and season with salt and pepper if needed. 
5. Strain – Strain through a mesh strainer and serve over steak, roast chicken, pork, beef, lamb, etc. You omit this step if you don’t mind a more robust gravy.

Recipe Tips

• Give your gravy your own personal flavor twist! Add a splash of red wine, a drizzle of balsamic vinegar, or a spoonful of Dijon mustard for an extra kick.
• Infuse a herby, robust flavor into your gravy by dropping in entire sprigs of rosemary, thyme, or sage after it is made. Then just remove the sprigs before serving.
• If your gravy is too watery, make a light paste with a bit of flour and broth, then whisk it into the gravy and simmer until it thickens.
• You can cut the beef bouillon and broth in half and use half chicken bouillon and chicken broth. It helps your gravy pair with different proteins, such as chicken or pork.

Make-Ahead and Storage Instructions

Making gravy ahead of time is a great way to get a jump on meal preparations. Prepared gravy can be stored for 3-5 days in the fridge. Or you can keep a supply in the freezer for up to three months. Transfer the gravy to the fridge the night before you want to serve it and reheat slowly over low heat, whisking occasionally.

What to Serve With Brown Gravy

Nothing goes better with brown gravy than Garlic Mashed Potatoes, Classic Cornbread Dressing or Homemade Biscuits, Turnip Greens, and Slow-Cooker Turkey. Talk about a classic soul-food dinner!