Brown Gravy
A rich, savory, and lump-free brown gravy perfect for drizzling over mashed potatoes, roast chicken, or turkey. This classic American comfort food staple is ready in just 15 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Create the Roux
- b.In a medium saucepan, melt the unsalted butter over medium heat until it's fully liquid and bubbling slightly.
- c.Sprinkle the all-purpose flour over the melted butter and immediately begin whisking to form a smooth, thick paste known as a roux.
- d.Continue to cook the roux, whisking constantly, for 2-3 minutes. It will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor and prevents a raw flour taste.
- 2
Step 2
- a.Incorporate the Broth
- b.While whisking vigorously, slowly pour in about 1/4 cup of the beef broth. The mixture will seize up and become very thick; this is normal.
- c.Continue whisking until the paste is completely smooth before adding more liquid.
- d.Gradually stream in the remaining beef broth, whisking constantly to ensure no lumps form. Once all the broth is added, the mixture should be smooth.
- 3
Step 3
- a.Simmer and Thicken
- b.Whisk in the onion powder, garlic powder, and Worcestershire sauce until well combined.
- c.Increase the heat to medium-high and bring the gravy to a gentle boil. Once it bubbles, immediately reduce the heat to low.
- d.Allow the gravy to simmer for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. It will coat the back of a spoon when ready.
- 4
Step 4
- a.Final Seasoning and Serving
- b.Remove the saucepan from the heat.
- c.Taste the gravy first, then season with salt and freshly ground black pepper as needed. The amount of salt will depend on the saltiness of your broth.
- d.Serve the gravy hot over mashed potatoes, roasted meats, poutine, or biscuits.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a guaranteed lump-free gravy, use a good quality whisk and add the broth very slowly at the beginning.
- 2If your gravy is too thick, whisk in a tablespoon of broth or warm water at a time until it reaches the right consistency.
- 3For the richest flavor, use pan drippings from a roast instead of butter. Be sure to scrape up the browned bits (fond) from the bottom of the pan.
- 4Don't undercook the roux. Toasting it for a few minutes is key to developing a deep, nutty flavor profile.
- 5Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth to thin it out as it will thicken when chilled.
Adapt it for your goals.
Mushroom Gravy
Sauté 8 oz of sliced cremini mushrooms in the butter until golden brown before adding the flour to make the roux.
Herb GravyHerb Gravy
Add 1 teaspoon of fresh, finely chopped herbs like thyme, rosemary, or sage along with the powders in step 3.
Creamy GravyCreamy Gravy
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream at the very end, after removing the gravy from the heat.
Vegetarian/Vegan GravyVegetarian/Vegan Gravy
Substitute beef broth with a rich mushroom or vegetable broth. Use olive oil or a vegan butter substitute, and ensure your Worcestershire sauce is vegan (some contain anchovies).
Why this is on our healthy list.
Enhances Meal Satisfaction
The rich, savory flavor of gravy can make meals more satisfying and enjoyable, which can contribute to a positive relationship with food.
Source of Quick Energy
The carbohydrates from the flour and fats from the butter provide a concentrated source of energy, making it a comforting addition to a hearty meal.
Frequently asked questions
A single serving of this brown gravy (about 1/2 cup) contains approximately 120-140 calories, primarily from the butter and flour.