Description
Rich, savory brown gravy made from pan drippings or stock—perfect for pouring over meats, mashed potatoes, or vegetables.
Ingredients
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- 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
- In a saucepan over medium heat, melt butter or combine fat from pan drippings.
- Stir in flour, whisking continuously to form a smooth paste (roux); cook 1–2 minutes until light brown and nutty.
- Slowly whisk in beef broth, ensuring no lumps form.
- Add Worcestershire sauce and optional garlic/onion powder.
- Bring mixture to a gentle simmer, whisking frequently. Cook 3–5 minutes until thickened.
- Taste and season with salt and pepper as needed.
- If gravy gets too thick, thin with a splash more broth or water.
- 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