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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
Create the Roux
Incorporate the Broth
Simmer and Thicken
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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.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 143.08 calories per serving with 2.81g of protein, it's a beginner-friendly recipe perfect for side or supper or dinner.
Final Seasoning and Serving
Sauté 8 oz of sliced cremini mushrooms in the butter until golden brown before adding the flour to make the roux.
Add 1 teaspoon of fresh, finely chopped herbs like thyme, rosemary, or sage along with the powders in step 3.
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream at the very end, after removing the gravy from the heat.
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).
The rich, savory flavor of gravy can make meals more satisfying and enjoyable, which can contribute to a positive relationship with food.
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.
A single serving of this brown gravy (about 1/2 cup) contains approximately 120-140 calories, primarily from the butter and flour.
Brown gravy is typically considered an indulgence rather than a health food. It is high in fat and sodium. However, enjoying it in moderation as part of a balanced meal is perfectly fine. Using low-sodium broth can help reduce the sodium content.
If your gravy has a few lumps, you can often whisk them out. For persistent lumps, pour the gravy through a fine-mesh sieve or give it a quick blitz with an immersion blender until smooth.
Yes. Instead of a flour-based roux, you can make a slurry. Mix 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth. After simmering the broth with the seasonings, slowly whisk in the slurry and cook until thickened.
If your gravy hasn't thickened enough after simmering, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and whisk it into the simmering gravy. Let it cook for another minute or two until it thickens.
Absolutely. You can prepare the gravy up to 4 days in advance and store it in an airtight container in the refrigerator. It will thicken considerably when chilled. Reheat it gently in a saucepan over low heat, whisking in a little extra broth or water to restore its original consistency.