Brown Gravy
Rich, savory brown gravy made from scratch with meat drippings and a simple roux. Perfect for mashed potatoes, roasted meats, and holiday dinners. Ready in just 15 minutes.
For 4 servings
- prep
Collect the pan drippings.
After roasting beef, pour the drippings and browned bits from the roasting pan into a measuring cup. Skim off excess fat if needed.
TIPThose browned bits at the bottom of the roasting pan are flavor gold. Scrape them all up with a little warm water. - saute · ~3 min
Make the roux.
1.Melt the butter in a skillet over medium heat.2.Sprinkle in the flour and whisk continuously.3.Cook until the paste turns a deep golden-brown color (2-3 minutes).TIPDon't walk away — a burnt roux tastes bitter. Keep whisking until it smells nutty. - mix · ~2 min
Incorporate the drippings and water.
1.Slowly pour in the beef drippings while whisking constantly to prevent lumps.2.Gradually add the warm water, continuing to whisk until fully smooth.TIPWarm liquid blends into the roux more easily than cold. Cold liquid causes lumps. - simmer · ~7 min
Simmer until thickened.
1.Bring the gravy to a gentle simmer over medium-low heat.2.Cook for 5-7 minutes, stirring often, until the gravy coats the back of a spoon.TIPThe gravy will continue to thicken as it cools. Pull it off the heat just before it reaches your ideal consistency. - mix · ~1 min
Season and serve.
1.Stir in the black pepper and salt.2.Taste and adjust seasoning as needed.TIPSeason at the very end. Drippings already carry salt, so always taste first. - serve
Serve the gravy hot over mashed potatoes, roast beef, or biscuits.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use warm liquid when adding to the roux to prevent lumps from forming.
- 2Cook the roux until it turns a deep golden-brown for a richer, nuttier flavor.
- 3Skim excess fat from the drippings so the gravy isn't greasy.
- 4Simmer the gravy until it coats the back of a spoon for the perfect thickness.
- 5Season at the very end because the drippings already contain salt.
- 6Make ahead and reheat gently, adding a splash of water if it thickens too much.
Adapt it for your goals.
Turkey Gravy
Substitute beef drippings with turkey drippings for Thanksgiving-style gravy perfect over turkey, mashed potatoes, or stuffing.
VegetarianVegetarian
Replace beef drippings with 1/2 cup of strong vegetable broth and add 1 teaspoon of soy sauce or mushroom powder for savory umami depth.
Onion GravyOnion Gravy
Sauté one finely chopped onion in the butter before adding the flour for a sweet, savory twist that pairs beautifully with sausages or bangers and mash.
Gluten FreeGluten-Free
Swap all-purpose flour for a gluten-free all-purpose blend or cornstarch slurry (2 tbsp cornstarch + 3 tbsp cold water) stirred in at the end.
Why this is on our healthy list.
Low in Added Sugar
This gravy relies on natural meat drippings for flavor, with no added sugar, making it a better choice than many store-bought gravies.
Source of Iron
Beef drippings naturally contain iron from the meat, which supports healthy red blood cells and oxygen transport.
Control Over Sodium
By seasoning at the end and using unsalted butter, you can control the salt level, making it easier to fit into a low-sodium diet.
Frequently asked questions
Pour the lumpy gravy through a fine-mesh strainer into a clean pot, pressing with a spoon. For next time, whisk warm liquid in slowly and constantly.
