Brown Gravy
Skip the packets! This homemade brown gravy is rich, savory, and so easy to make! You don’t need any meat drippings, just a few pantry staples and 10 minutes. Pour it over mashed potatoes, steak, or anything that needs a little extra gravy goodness!
All the Flavor, None of the Drippings!
No Drippings Needed: You don’t have to cook a roast or turkey first! Just grab some beef broth and a few pantry staples.
Rich, Savory Flavor: Beef broth, bouillon, and Worcestershire sauce give this gravy so much flavor. You’ll never want the packet again!
Ready in 10 Minutes: A few minutes on the stove, and you’ve got smooth, delicious gravy to pour over all your favorite foods!
Brown Gravy Ingredients
Switch the Broth: Beef stock or bone broth works great! You can also use chicken, turkey, or vegetable broth, but the flavor will be different. Use low sodium to control the salt.
Use Pan Drippings: Have some drippings from a roast or turkey? Add them along with the broth for even more flavor!
Add Fresh Herbs: Simmer the gravy with a sprig of thyme, rosemary, sage, or oregano for extra flavor. Remove the herbs before serving.
Try Dijon Mustard: Swap the Worcestershire sauce for 1–2 teaspoons of Dijon mustard for a little tang.
Swap the Butter: Vegetable, canola, or avocado oil will work in place of butter, but I love the flavor butter adds!
How to Make Brown Gravy
This brown gravy recipe made from scratch is so simple! The secret is cooking the butter and flour until golden brown. It adds a rich, nutty flavor that makes all the difference! If you want a gravy made from drippings, follow my easy turkey gravy recipe.
Make the Roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2–3 minutes, until browned and nutty.
Add the Broth: Slowly pour in the beef broth, whisking constantly until smooth.
Add Flavor: Whisk in the beef bouillon, Worcestershire sauce, onion powder, and garlic powder.
Simmer and Serve: Bring to a boil, then reduce the heat and simmer for 2–3 minutes until thickened. Season with salt and pepper to taste.
Alyssa’s Pro Tip
Don’t Rush the Roux! Let the butter and flour cook for 2–3 minutes, whisking often, until golden brown and nutty. This adds a deeper, richer flavor to your gravy. Just watch it closely so it doesn’t burn!
Can I Make Brown Gravy Gluten-Free?
Yes! When I’m cooking for gluten-free guests, I skip the butter and flour roux and use cornstarch to thicken the gravy instead.
Heat the Ingredients: Add the remaining ingredients to a saucepan and bring to a simmer.
Make a Slurry: Whisk 1 tablespoon of cornstarch with ½ cup cold water until smooth.
Thicken the Gravy: Stir the cornstarch mixture into the gravy and simmer for 2–3 minutes, until thickened.
Homemade Brown Gravy
Equipment
Ingredients
Instructions
Notes
In the Refrigerator: Store cooled gravy in an airtight container in the fridge for up to 3–4 days.
In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator.
To Reheat: Warm on the stovetop over medium-low heat, stirring often, until heated through. Add a splash of broth if it’s too thick.
Nutrition
Make it a Meal
Brown gravy makes just about any comfort food even better! My family loves it poured over mashed potatoes, Salisbury steak, or a big plate of Swedish meatballs. Here are a few of our favorite recipes to serve with it!