Homemade Brown Gravy

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!

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.

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

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

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

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

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.

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!