Easy brown gravy, ready in 10-15 minutes, makes mashed potatoes or rice even better with or without drippings. The smooth and intense flavors from beef broth and butter are must-haves for the holidays. So learn the secret to a velvety smooth and rich sauce in these two easy ways.
I have never liked store-bought gravy, even the ones in a jar that are supposed to be better than the packets. They all tend to be way too salty. And if you want to read something terrifying, then try reading the ingredient list. It’s right up there on the scary scale of a class B horror movie.
When I set out to create the best brown gravy recipe, I put a lot of serious thought into it. First of all, the texture must be silky smooth, and second, it must taste great. Have you ever had gravy that tasted more like wallpaper paste? Yeah, not for me.
After tweaking and experimenting (I felt like a mad scientist😉), I finally came up with the perfect brown gravy that my family went wild for.
Easy Brown Gravy Recipe
The best gravy uses drippings. But honestly, we don’t always have that luxury, do we?
This recipe uses them if you have them, but the world won’t end if you don’t, and the brown gravy will still be an awesome sauce. What is mashed potatoes and turkey without gravy? Breathe easy; I’ve got you covered.
Good gravy has three basic ingredients: fat, flour, and flavorful liquid.
The best fat is from the drippings, but again, that may not be possible. My next favorite is butter or olive oil. You can make a slurry or a roux. In this recipe, I use a slurry.
Roux: After the fat absorbs all the flour, slowly adding the chosen flavorful liquid while constantly whisking will make an incredible gravy.
Slurry: Mix flour or cornstarch (gluten-free) with a cold liquid (usually water), then slowly add it while stirring to the hot liquid (usually broth). Mixing the flour with cold water keeps lumps from forming before the gravy finishes cooking.
The advantage of using a slurry is what chefs call monter au beurre. What??? Don’t panic! It’s just a fancy French phrase for adding cold butter to the finished gravy to make it velvety smooth. And besides, butter makes everything better!
Recipe Ingredients
Easy Way
- Butter – This is the best and most delicious fat to make the perfect roux. Unless you’re using pork lard, that is.
- Onion and Garlic – These flavor enhancers add deliciousness to any savor dish, and gravy is no exception.
- Thyme – An aromatic herb that I love fresh, but dried will do just fine if that’s what you have.
- All-Purpose Flour – Flour is an essential ingredient when making a roux. Toasting it in butter removes the raw taste and thickens broth into a delectable gravy.
- Beef Broth – Gravy needs liquid, and this is a ton more delicious than water.
- Beef Bouillon – This flavor enhancer intensifies the flavor without more liquid than necessary.
- Worcestershire Sauce – Another fabulous flavor pick-me-up that adds umami.
- Salt and Pepper – Staple pantry items that I don’t think we could live without.
Super Easy Way
Instead of making a roux with flour and butter, I thicken this version with cornstarch and water slurry. Then I add the butter at the end for flavor.
- Slurry – Cold water and cornstarch thoroughly combined, then added to the gravy and slowly simmered until thickened and delicious.
Alternative Ingredients
- Flour can be replaced with cornstarch or arrowroot powder for a gluten-free brown gravy.
- Beef Broth can be replaced with vegetable broth for vegetarian brown gravy.
Tips & Tricks
Oh no! My gravy is lumpy! Wait! Breathe, relax, and pour the gravy in the blender and whiz it until the gravy is smooth. An immersion blender will do the same job. Smooth save.
My gravy is too thin! No problem. Mix a teaspoon or so of flour in a tablespoon of cold water until there are no lumps. Mix a little of the gravy in, kinda like tempering eggs. Keep mixing and carefully stir it little by little into the gravy, stirring constantly. Cook until the gravy thickens.
FAQs
I have several suggestions below. I’ve separated them by the timing you add them.
Sautee before adding the broth:
Another great addition is mushrooms. Sauteed onions go in my recipe. Of course, you can add other seasonings, for example, sage, rosemary, thyme, and Italian seasonings.
Add with the broth:
There are several ways you can kick up the flavor in a good brown gravy. One of my go-to flavor enhancers is Worcestershire sauce.
If you don’t have any in the kitchen, soy sauce will work fine. After all, soy sauce is probably the main ingredient in Worcestershire sauce. They also add to the gravy’s rich brown color.
Sometimes, I cheat and use brown sauce (shhh). It has similar ingredients to Worcestershire sauce.
And if I have a bottle of red wine already opened, I pour in a glug. Yum! (If you haven’t opened that bottle yet, now’s your chance.)
Another thing I add to the broth is Dijon mustard, and of course, drippings if you have them. Just add them straight to the broth.
A secret I learned a while back is that just a tad of coffee is a great flavor-enhancer. No one will notice the coffee taste if you just half a teaspoon of instant coffee granules, amplifying the brownness.
After the broth is done:
A glug of heavy cream will lighten up the brown but up the flavor a notch or two.
Meat drippings, no matter what you’re cooking, make gravy so much better. I have trouble thinking that far ahead, but I know never to waste them. If I’m cooking meat or chicken and won’t be using the drippings, I’ll save them in a sealable freezer baggie and freeze them just for this occasion. Add them to the broth; the heat will melt them.
Make-Ahead & Storage
If you’d like to reduce stress by making brown gravy the day before, you certainly can.
You can keep it in an airtight container for a day or two in the fridge, then when ready to serve, warm it slowly in a small saucepan while whisking.
The gravy may be thicker than you remember, so add a splash of broth if you need to, and it will be fine.
You can keep leftover gravy in an airtight container in the fridge for up to four days. You can freeze it sealable freezer bags for up to four months.
A trick I use once in a while is to freeze the gravy in ice cube trays, then pop the frozen cubes out into a freezer bag. I use them instead of bouillon cubes in soups and stews.
An average serving is anywhere from a ¼-½ cup of gravy per person. I tend to go for the ½ cup because I panic at the thought of running out of food.
Where Can I Use my Homemade Brown Gravy?
- Mashed Potatoes – Mashed potatoes and gravy is a match made in heaven. I could make a whole meal of just these two babies.
- Meatloaf – Another match made in heaven when paired with mashed potatoes and gravy. This amazing and moist meatloaf with the perfect amount of spice is a weeknight staple that makes my family very happy.
- Spiced Roast Turkey – The beautiful bird is spiced up and roasted to juicy and tender perfection. Of course, I couldn’t resist using my favorite Creole seasoning. Drooling!
- No-Knead Bread – Freshly baked bread fills the kitchen with a wonderful aroma. And what better way to sop up the extra gravy?
More Awesome Sauces to Try
- Bolognese Sauce – This delicious tomato-based sauce is incredibly delicious over spaghetti, pasta, or veggies. Don’t let wheat sensitivity keep you from enjoying this amazing recipe. It’s mouthwatering served over steamed cauliflower.
- Alfredo Sauce – This incredible white sauce kicked up with cheese and extra spices are terrific over pasta. However, you can use it instead of gravy over potatoes or a tomato sauce on a pizza.
- Homemade BBQ Sauce – Every cookout needs a finger-licking-good BBQ sauce. I hope I don’t sound like I’m bragging, but this smokey spicy BBQ sauce is the one.
- Cranberry Sauce – Sweet and sour was never more delicious. Tangy cranberries, sweet oranges, and spicy cinnamon and cloves make this incredible sauce unforgettable.
- Remoulade Sauce – A tangy and creamy multipurpose sauce that doubles as a vegetable dip, salad dressing, and the perfect dipping sauce for fried catfish.
How to Make Brown Gravy
The Easy Way
Make the Roux
- Melt the butter in a skillet or saucepan over medium-high heat. (Photos 1 & 2)
- Add Flavor – Then add onion, minced garlic, thyme, and sauté until onions wilts. (Photos 3 & 4)
- Add the Flour – Gently whisk the flour to the onion mixture to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour. (Photos 5 & 6)
Make the Gravy
- Add Some Liquid – Gradually add about a ¼ or more stock and continue whisking until the mixture is thick and somewhat smooth. (Photos 7 & 8)
- The Rest of the Liquid – Then add the remaining stock, bring to a boil, reduce to low heat and continue cooking until it thickens. (Photos 9 & 10)
- Add More Flavor – Add bouillon powder, Worcestershire sauce, salt, and pepper. Cook for about a minute. (Photo 11 & 12)
- Adjust seasonings to taste.
- Adjust Thickness – You may adjust gravy thickness with about 1-2 tablespoons or more water.
- Note: Remember, gravy thickens as it cools down.
- Serve hot with mashed potatoes, turkey, or chicken.
Super Easy Way
Heat the Liquid
- Season Liquid – Pour beef broth into a medium saucepan, add onion, garlic, and beef powder, and Worcestershire sauce. (Photos 1)
- Heat Liquid – Place saucepan over medium-high heat and bring to a boil. Then reduce heat to medium-low. (Photo 2)
Make the Slurry
- Make a Slurry – In a small bowl, quickly whisk together water and cornstarch until completely smooth. (Photo 3)
- Pour in the Slurry – Slowly pour the slurry into the saucepan and frequently stir until it thickens. (Photo 4-6)
- Add Rest of Ingredients – Season with salt and pepper. Then add butter and mix. Adjust seasonings as needed to suit taste buds. If gravy is too thick, add about 1-2 Tablespoons of water till you reach desired consistency. Be mindful of the fact that gravy thickens as it sits. (Photos 7 & 8)
- Serve hot with mashed potatoes, turkey, or chicken.
Watch How To Make It
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Easy Brown Gravy (In Two Ways)
Ingredients
Easy Brown Gravy (first way)
- ¼ cup butter
- 2 tablespoons onion, minced
- 1 teaspoon garlic, minced
- ½-1 teaspoon fresh thyme, minced
- 4 tablespoons all-purpose flour
- 4 cups beef broth
- 1 teaspoon Better Than Bouillon, beef bouillon powder, or cubes
- 1 tablespoon Worcestershire sauce
- salt and freshly ground black pepper, to taste
Super Easy Brown Gravy (second way)
- 2 14.5-ounce can beef broth
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon beef powder, bouillon, or 1-2 cubes
- 1 tablespoon Worcestershire sauce
- ¼ cup water mixed with 3 tablespoons of cornstarch
- 1 tablespoon unsalted butter
- salt and freshly ground black pepper, to taste
Instructions
Easy Brown Gravy (first way)
- Melt the butter in a skillet or saucepan over medium-high heat.
- Then add onion, minced garlic, thyme, and sauté until onions wilts.
- Gently whisk in the flour to the onion mixture to make a roux. Stir the roux for 2-3 minutes to remove any raw taste of the flour.
- Gradually add about a ¼ or more of stock and continue whisking until the mixture is thick and somewhat smooth.
- Then add the remaining stock, bring to a boil, reduce to low heat and continue cooking until it thickens.
- Add bouillon powder, Worcestershire sauce, salt, and pepper. Cook for about a minute.
- Adjust seasonings to taste.
- You may adjust gravy thickness with about 1-2 tablespoons or more water.
- Remember, gravy thickens as it cools down.
- Serve hot with mashed potatoes, turkey, or chicken.
Super Easy Brown Gravy (second way)
- Pour beef broth into a medium saucepan, add onion, garlic, and beef powder, and Worcestershire sauce.
- Place saucepan over medium-high heat and bring to a boil. Then reduce heat to medium-low.
- Make a slurry. In a small bowl, quickly whisk together water and cornstarch until completely smooth.
- Slowly pour the slurry into the saucepan and frequently stir until it thickens.
- Season with salt and pepper. Add butter and mix. Adjust seasonings as needed to suit taste buds. If gravy is too thick, add about 1-2 tablespoons of water till you reach desired consistency. Be mindful of the fact that gravy thickens as it sits.
- Serve hot with mashed potatoes, turkey, or chicken.
Tips & Notes:
- Oh no! My gravy is lumpy! Wait! Breathe, relax, and pour the gravy in the blender and whiz it until the gravy is smooth. An immersion blender will do the same job. Smooth save.
- My gravy is too thin! No problem. Mix a teaspoon or so of flour in a tablespoon of cold water until there are no lumps. Mix a little of the gravy in, kinda like tempering eggs. Keep mixing and carefully stir it little by little into the gravy, stirring constantly. Cook until the gravy thickens.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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