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Brown Gravy

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  • Author: clara
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: About 2 cups 1x
  • Category: Sauce/Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

Rich, savory brown gravy made from pan drippings or stock—perfect for pouring over meats, mashed potatoes, or vegetables.

Ingredients

Units Scale
  • 2 tbsp butter (or drippings)
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (or stock)
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste
  • Optional: 1/4 tsp garlic powder or onion powder

Instructions

  1. In a saucepan over medium heat, melt butter or combine fat from pan drippings.
  2. Stir in flour, whisking continuously to form a smooth paste (roux); cook 1–2 minutes until light brown and nutty.
  3. Slowly whisk in beef broth, ensuring no lumps form.
  4. Add Worcestershire sauce and optional garlic/onion powder.
  5. Bring mixture to a gentle simmer, whisking frequently. Cook 3–5 minutes until thickened.
  6. Taste and season with salt and pepper as needed.
  7. If gravy gets too thick, thin with a splash more broth or water.
  8. Serve hot over roast beef, turkey, mashed potatoes, or veggies.

Notes

  • Use pan drippings from roast for richer flavor.
  • For gluten-free gravy, substitute all-purpose flour with cornstarch (2 tbsp cornstarch + 2 tbsp cold water slurry).
  • Add a splash of heavy cream for creamier gravy.
  • Stir in fresh herbs (thyme or sage) at the end for freshness.
  • Can be made ahead and refrigerated up to 3 days; reheat gently, whisking to restore consistency.

Nutrition

  • Serving Size: 1/4 cup (60 ml)
  • Calories: 50 kcal
  • Sugar: 0 g
  • Sodium: 400 mg
  • Fat: 2.5 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 8 mg

Find it online: https://recipe.ukfinda.com/brown-gravy.htm