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A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
For 4 servings
Create the Roux
Incorporate the Broth
Simmer and Thicken
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 140.02 calories per serving with 2.28g of protein, it's a beginner-friendly recipe perfect for side or supper or dinner.
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Season and Serve
Sauté 8 oz of finely chopped cremini mushrooms in the butter until browned and their moisture has evaporated, then proceed with adding the flour to make the roux.
Substitute the beef broth with a rich vegetable broth. Use vegan butter and add 1-2 teaspoons of soy sauce or tamari for a deeper, umami flavor.
Stir in 1 tablespoon of fresh, finely chopped herbs like thyme, rosemary, or sage during the last minute of simmering for a fresh, aromatic flavor.
By making gravy from scratch and using low-sodium broth, you have complete control over the salt content, making it a more heart-healthy option compared to store-bought mixes.
This homemade recipe is free from the artificial flavors, preservatives, and MSG often found in packaged gravy mixes, offering a cleaner, more wholesome sauce.
When made with quality bone broth, this gravy can be a source of collagen and gelatin, which support joint health, skin elasticity, and gut integrity.
A 1/2 cup serving of this homemade brown gravy contains approximately 90-110 calories, depending on the specific butter and broth used.
In moderation, homemade brown gravy can be part of a balanced meal. Making it from scratch allows you to control the sodium and fat content. Using low-sodium broth and unsalted butter makes it a healthier choice compared to many store-bought mixes.
To make this gluten-free, substitute the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend or sweet rice flour. You can also use a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) added at the end, but this will bypass the roux-making step.
The easiest way to fix lumpy gravy is to pour it through a fine-mesh sieve. Alternatively, you can use an immersion blender to smooth it out directly in the pot for a few seconds.
Yes, this gravy is perfect for making ahead. It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, whisking constantly. You may need to add a splash of broth or water to thin it out as it will thicken upon cooling.
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