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Brown Gravy Recipe

Brown Gravy – This recipe will bring back pleasant memories of family picnics, holiday dinners, and everything in between! This recipe’s deep color, rich flavor, and creamy texture make it the perfect topping for any meal. 

Drizzling brown gravy over mashed potatoes

However, as vital as this legendary sauce is to just about everything meat and potatoes, making a traditional gravy can be messy and complicated. That’s why this recipe is one of my faves. You don’t need drippings, and it’s ready in minutes! Why wait for Sunday roast dinner when you can have homemade brown gravy on the table tonight?

Creamy brown gravy drizzling from the spoon

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

What you need to make this recipe
  • 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

Make the roux and add base
  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. 
Add flavorings and simmer until it has the right consistency
  1. 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. 
  2. Taste Test – Taste and season with salt and pepper if needed. 
  3. 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.
Finished brown gravy in a white bowl

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.

Brown gravy over mashed potatoes with asparagus and steak

What to Serve With Brown Gravy

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

Finished brown gravy in a white bowl
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5 from 1 vote

Brown Gravy Recipe

Bring back pleasant memories of family picnics, holiday dinners, and everything in between! Its deep color, rich flavor, and creamy texture make gravy the perfect topping for any meal.
Makes about 2½ cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 60kcal

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • 2-3 cloves cloves, minced
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon beef bouillon
  • 2 cups beef broth
  • ¼ teaspoon Worcestershire sauce
  • ¼ cup water
  • Salt and pepper to taste

Instructions

  • Melt butter in a medium saucepan over medium-low heat until completely melted.
  • Next, 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.
  • 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 (3-5 minutes).
  • Taste and season with salt and pepper if needed.
  • Strain through a mesh strainer and serve over steak, roast chicken, pork, beef, lamb, etc.

Notes

  • 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.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 120ml | Calories: 60kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Cholesterol: 2mg | Sodium: 650mg | Potassium: 93mg
Recipe Rating