With this brown gravy recipe, you’ll have a savory, classic gravy that’s elegantly smooth and quickly pourable, with that deep, beefy essence. It’s uncomplicated and fast to make thanks to the quick roux, making it best for mashed potatoes, meatloaf, and burgers, or even a quick comfort food dinner.
What Is Brown Gravy?
Generally, a brown gravy recipe can be summed in this, whisk some flour and fat (butter, oil, etc.) to create a roux and simmer with beef broth (or other stock) until thick. Brown gravy tends to be darker and richer than its cousin, cream gravy, and that’s typically due to a dark roux and some savory things, like pan drippings, or a dash of Worcestershire.
Equipment You’ll Need
- Medium saucepan or skillet
- Whisk (essential for gravy without lumps)
- Measuring spoons/cups
- Fine mesh strainer (to achieve even more silky)
Comfort food dinners and this brown gravy recipe of yours go hand in hand, and you might also find this Hamburger Steak Recipe useful.
Key Ingredients (and Smart Swaps)
For this brown gravy recipe, you’ll be doing the most with the following:
- Butter or pan drippings: If you’re looking for consistency, you can’t go wrong with butter, and drippings help provide a deep “roast” flavor
- All-purpose flour: needed for gravy to stand on its own and thick
- Beef broth: If you want more control of the finishing product’s flavor, go for the low-sodium broth
- Worcestershire Sauce: It tends to have a tangy touch and adds flavor and a bit of depth
- Garlic Powder + Onion Powder: an easy way to provide a quick, ‘sautéed’ flavor without any fuss
- Black Pepper: Adds that warmth we look for
Optional: If you have a small amount of soy sauce, go for it to provide some more umami, or just a sprinkle of thyme will provide a little more herb essence.
Brown Gravy Recipe (Makes About 2 Cups)
Yield
About 2 cups (480 ml)
Ingredients
- 3 tbsp (42 g) butter or 3 tbsp beef drippings
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) beef broth (preferably low-sodium), warmed if possible
- 1 tbsp Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper (plus more to taste)
- Salt, to taste
Optional add-ins
- 1 tsp soy sauce (use sparingly)
- 1/4 tsp dried thyme
Step-by-Step Instructions
Step 1: Make the roux
First, melt butter in a saucepan over medium heat. Next, whisk in flour and cook for 2–4 minutes, whisking constantly, until it turns light brown and smells nutty.
Step 2: Whisk in broth slowly
Then, while whisking, pour in the beef broth in a steady stream. Meanwhile, keep whisking so the roux dissolves smoothly.
Step 3: Season and simmer
Next, whisk in Worcestershire, onion powder, garlic powder, pepper, and optional thyme/soy sauce. Then simmer 4–6 minutes, stirring often, until the gravy thickens.
Step 4: Taste and adjust
Finally, taste and adjust salt, pepper, and Worcestershire. If you want it smoother, strain it; otherwise, serve as-is.
Easy Variations
1) Mushroom brown gravy
To sauté 1 cup (75–90 g) sliced mushrooms in the butter until browned. Then make the roux right in the same pan and continue the recipe.
2) Onion brown gravy
Instead, cook 1/2 sliced onion until soft and golden. After that, continue with the roux and broth.
3) Gluten-free option
Skip flour. Bring broth to a simmer, and whisk in a slurry of 1 tbsp cornstarch + 2 tbsp cold water. This gives you a glossy, gluten-free gravy.
4) Extra-dark “roast” flavor
Cook the roux 1–2 minutes longer (watch it closely). However, if you let it burn, the gravy will become bitter.
Make-Ahead and Storage
- Refrigerate. 4 days in an airtight container.
- Reheat. On the stovetop, with broth or water, if needed.
- Freeze. 2 months. Restore to a smooth texture with whisking while reheating.
Troubleshooting
My gravy is lumpy
The broth was likely added too quickly. Whisk vigorously and simmer. If needed, strain to rescue this brown gravy recipe quickly.
It’s too thick
Warm broth, a tablespoon at a time.
It’s too thin
Continue to simmer longer, or whisk 1 tsp of cornstarch into 1 tbsp of cold water, and let it continue to simmer for a minute.
It tastes bland
Start with salt, then Worcestershire, and lastly, soy sauce, to complete the flavor.
It’s too salty
Dilute it with water or unsalted broth. You can also serve it with unsalted foods to even it out.
Frequently Asked Questions
Can I make it without Worcestershire?
You can, by replacing it with soy sauce or bouillon.
Can I use chicken broth?
Yes, but it won’t taste as beefy. You can also add Worcestershire and pepper.
Is gravy the same as au jus?
Au jus is different. Au jus is thinner and not roux-thickened. This brown gravy recipe is meant to be of a spoon-coating to a lightly thick consistency.
Conclusion
Once you master this brown gravy recipe, you can use the pantry staples to create a rich gravy that’s absent of meat drippings. Since it’s adjustable to your desired taste and consistency, this recipe is applicable to your weeknight family traditions and holiday celebratory lavish meals.
