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Home » Side Dish

Published: Mar 30, 2023 by Kathy

Homemade Brown Gravy

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Mashed potatoes with gravy next to a pork chop on a plate.

Homemade Brown Gravy is a classic sauce that has been a staple in kitchens for generations. It is savory and versatile and can be used to enhance the flavor of many dishes, from roasted meats to mashed potatoes and vegetables.

This easy-to-make homemade brown gravy can be made without any pan drippings. It's full of flavor and perfect for your family dinners!

Brown gravy pouring over a pile of mashed potatoes.

Homemade Brown Gravy Recipe

My mom is the master gravy maker. Growing up she always made Sunday Suppers that often included homemade gravy. She never measured anything. She knew exactly how much to add and adjust if the gravy turned out a bit too thick or thin. I’ve inherited her love for gravy and I’d like to say, I’ve also inherited her gravy-making skills! I’ve included everything I’ve learned from years in the kitchen making gravy with Mom.

⭐ Reader Review

5 stars

This is an excellent, excellent recipe, simple fast and very tasty.
Wish I could give it 10 stars!

What is Brown Gravy?

Brown Gravy is a savory sauce made with broth and herbs and thickened with flour. This gravy is perfect over mashed potatoes, sliced chicken, turkey or pork, or over roasted veggies.

Brown Gravy Recipe Ingredients

Ingredients for making brown gravy.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

The ingredient list is short. You don't need a lot to make a delicious brown gravy.

  • Broth - Use a rich-colored beef broth or stock or bone broth.
  • Butter - I use salted butter. If using unsalted, you'll just need to adjust the salt in the gravy.
  • Flour - This is used to thicken the gravy
  • Seasonings - Dried thyme, garlic powder, onion powder, salt, and pepper

How to make Brown Gravy from Scratch

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  1. Place butter and flour together in a saute pan
  2. Melt the butter and continue cooking over medium-low heat until the butter mixture becomes very brown
Flour and butter in a saute pan.
Browning the roux in a saute pan.

3. Slowly add a bit of the broth, stirring with a whisk. Continue adding broth until all broth is added
4. Add seasoning and bring to a simmer

Whisking a brown sauce together in a pan.
Pouring beef broth into a pan to make gravy.

5. Once simmering, the gravy will begin to thicken
6. Taste and add additional salt and pepper if needed
7. If the gravy is too thick, add just a bit more broth. If the gravy is too thin, first try simmering it longer. If it's still too thin, mix a tablespoon of flour with two tablespoons of water until smooth. Then whisk into the gravy and simmer until it has thickened.
8. Serve hot

Tips for making Brown Gravy from Scratch

  • The key to the coloring is really browning the butter and flour together. If you don't brown it, the gravy will be very pale.
  • Slowly add the broth while whisking. This will help prevent lumps.
  • If lumps do occur, just pour the finished gravy through a fine-meshed sieve before serving
  • If you have drippings from cooking your meat, you can use them. Either use the pan the meat was browned in or cooked in but remove any excess grease before starting the gravy. Or scoop out any bits and juices and add to the butter and flour.
  • Store leftover gravy in a covered container in the refrigerator for 3-4 days. Reheat in the microwave oven or on the stovetop.

Serving Brown Gravy

This delicious brown gravy can be served over your favorite meat, potatoes, or even vegetables.

  • Mashed Potatoes
  • Cheesy Mashed Potatoes
  • Twice Baked Potato Casserole
  • Venison Backstrap
  • Pork Loin
  • Roasted Carrots
  • Green Beans with Bacon

How to store this Brown Gravy Recipe

Leftover gravy should be stored in a covered container in the refrigerator and used within 3-4 days.
Reheat on the stove or in the microwave.

Can I freeze brown gravy?

Yes, you can freeze brown gravy. To freeze, allow the gravy to cool completely, then transfer it to an airtight container or freezer bag. Be sure to leave some room at the top of the container to allow for expansion during freezing.

Label the container with the date and contents, and then place it in the freezer. The gravy can be frozen for up to 3 months. To use, thaw the gravy in the fridge overnight and then reheat it on the stove or in the microwave. Note that the texture of the gravy may change slightly after freezing and thawing.

Easy Brown Gravy FAQs

What do I do if I have lumps in my gravy?

No worries! Just strain your gravy through a fine-meshed strainer before serving. If the gravy is thick and doesn't flow through the strainer, use the bottom of a soup ladle to help push it through.

To help avoid lumps, add the liquid slowly while whisking.

What thickens brown gravy?

This recipe uses a roux to thicken the gravy. A roux is simply a mixture of butter and flour that is cooked in a pan until golden and then the broth is slowly whisked into the roux. As the broth is heated, the flour in the roux will begin to thicken the broth.

A gravy boat filled with brown gravy.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Gravy pouring over a pile of mashed potatoes.

Homemade Brown Gravy Recipe

Kathy Berget
A delicious brown gravy made without pan drippings.
5 from 38 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
Servings 2 cups
Calories 70 kcal

Equipment

  • Whisk
  • Saute Pan
Prevent your screen from going dark

Ingredients
  

  • ¼ cup butter (salted)
  • ¼ cup flour
  • 2 cups beef broth
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon dried thyme (just use a pinch)

Instructions
 

  • Place butter and flour together in a saute pan
    ¼ cup butter, ¼ cup flour
  • Melt the butter and continue cooking over medium low heat until the butter mixture becomes very brown
  • Slowly add a bit of the broth, stirring with a whisk. Continue adding broth until all broth is added
    2 cups beef broth
  • Add seasoning and bring to a simmer
    ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon pepper, ⅛ teaspoon dried thyme
  • Once simmering, the gravy will begin to thicken. Continue cooking for 2-3 minutes until it has thickened to your liking.
  • Taste and add additional salt and pepper if needed
  • If gravy is too thick, add just a bit more broth
  • Serve hot

Notes

    • The key to the coloring is really browning the butter and flour together. If you don't brown it, the gravy will be very pale.
    • Keep a close eye on your pan when browning the butter. You don't want it to burn.
    • Slowly add the broth while whisking. This will help prevent lumps.
    • If lumps do occur, just pour the finished gravy through a fine-meshed sieve before serving
    • If you have drippings from cooking your meat, you can use them. Either use the pan the meat was browned in or cooked in but remove any excess grease before starting the gravy. Or scoop out any bits and juices and add to the butter and flour.
    • Store leftover gravy in a covered container in the refrigerator for 3-4 days. Reheat in the microwave oven or on the stovetop.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.25cupCalories: 70kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 414mgPotassium: 41mgFiber: 0.1gSugar: 0.02gVitamin A: 178IUVitamin C: 0.02mgCalcium: 7mgIron: 0.3mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Oliva V says

    November 17, 2024 at 7:46 pm

    5 stars
    This is an excelent, excelent recipe, simple fast and very tasty.
    Wish I could give it 10 stars

    Reply
    • Kathy says

      November 18, 2024 at 4:41 am

      Hi Oliva,
      Thanks so much! I'm so glad you enjoyed it! 🙂
      Kathy

      Reply
  2. Stephanie says

    November 01, 2023 at 4:12 am

    5 stars
    I have a question. Your recipes are wonderful so I tried to find a meatloaf recipe. Do you have one?

    Reply
    • Kathy says

      November 01, 2023 at 5:23 am

      Hi Stephanie,
      Thanks so much! Unfortunately, no meatloaf.
      Thanks for checking,
      Kathy 🙂

      Reply
5 from 38 votes (36 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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