Brown Gravy

Brown Gravy is a savory, rich sauce made from meat drippings or broth, thickened with flour or cornstarch. It’s a comforting classic that enhances everything from mashed potatoes to roasted meats.

Why You’ll Love This Recipe

• Quick and easy—ready in about 15 minutes
• Uses simple pantry ingredients
• Rich, umami flavor perfect for meats and sides
• Easily customizable with herbs or aromatics
• Works with beef, chicken, or vegetable stock

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¼ cup butter, drippings, or oil
• ¼ cup all-purpose flour
• 2–3 cups beef or chicken broth
• 1 teaspoon Worcestershire sauce or soy sauce
• Salt and pepper, to taste
• Optional: garlic powder, onion powder, herbs, or a splash of cream

directions

this recipe

1. In a saucepan over medium heat, melt the butter or heat drippings.
2. Add flour and whisk constantly for 3–5 minutes until the roux turns light brown.
3. Slowly whisk in the broth, a little at a time, until smooth and lump-free.
4. Stir in Worcestershire sauce, salt, pepper, and any optional seasonings.
5. Simmer for 3–5 minutes until the gravy thickens to your desired consistency.
6. Taste and adjust seasoning. If too thick, whisk in more broth; if too thin, simmer longer.

Servings and timing

• Servings: 4–6
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Use cornstarch slurry instead of flour for a gluten-free version
• Add sautéed onions or mushrooms for extra flavor
• Use vegetable broth for a vegetarian version
• Finish with a tablespoon of butter for a silky texture
• Mix in a splash of cream or milk for a creamy version

storage/reheating

• Store in an airtight container in the fridge for up to 4 days
• Freeze for up to 1 month
• Reheat on the stove over low heat, whisking constantly. Add broth if needed to thin

FAQs

Can I use pan drippings instead of broth?

Yes, drippings add rich flavor. Combine with broth to reach the needed volume.

What if my gravy is lumpy?

Strain it or use a blender. Prevent lumps by whisking well when adding liquid.

Can I make this gluten-free?

Yes, replace flour with cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

What kind of broth is best?

Beef broth gives a deep flavor, but chicken or vegetable broth works too.

How can I make the gravy darker?

Cook the roux longer until it’s a deep golden brown, or add a dash of soy sauce.

Can I make it ahead?

Yes, reheat gently and whisk to restore smoothness. Thin with broth if needed.

How can I fix salty gravy?

Dilute with more unsalted broth or water. A peeled potato simmered in the gravy can also absorb salt.

What’s the best way to thicken gravy?

Use a roux or cornstarch slurry. Simmer until it reaches desired thickness.

Is brown gravy the same as beef gravy?

Beef gravy is a type of brown gravy made specifically with beef drippings or broth.

Can I add wine or herbs?

Yes—add a splash of red wine or herbs like thyme or rosemary for extra flavor.

Conclusion

Brown Gravy is a quick, versatile sauce that enhances almost any savory dish. Whether you’re pouring it over mashed potatoes, roast beef, or meatloaf, its rich flavor and smooth texture make it a mealtime favorite. With just a few ingredients and a little whisking, you’ll have a comforting, homemade gravy in minutes.

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