Brown gravy is a classic sauce that has been a staple in kitchens for generations. It is savory and versatile that 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!
Easy to make gravy
You don't need a packet to make easy gravy! This recipe uses just a few simple ingredients and yields amazing flavor.
Brown gravy is a versatile and delicious sauce that can be used to enhance the flavor of many dishes. Brown gravy can be served over roasted meats, mashed potatoes, or vegetables.
Making brown gravy from scratch allows you to customize the flavor and consistency to your liking, and it can add depth and richness to any meal.
This is an easy-to-make recipe perfect for any time you want some tasty brown gravy that's silky and full of flavor.
Key ingredients
Ingredients
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
Step by step directions
How to make it
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.
- Place butter and flour together in a saute pan
- 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
- Add seasoning and bring to a simmer
- Once simmering, the gravy will begin to thicken
- Taste and add additional salt and pepper if needed
- If the gravy is too thick, add just a bit more broth
- Serve hot
Recipe tips
- 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.
Frequently asked questions
No worries! Just strain your gravy through a fine-meshed strainer before serving.
To help avoid lumps, add the liquid slowly while whisking.
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.
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.
Serving suggestions
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
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
Check out all my delicious side dishes!
Brown Gravy
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 pan¼ 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 added2 cups beef broth
- Add seasoning and bring to a simmer½ 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.
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