Brown Gravy Recipe
This classic homemade Brown Gravy Recipe will turn plain mashed potatoes and roast turkey into a cozy comfort food feast with minimal fuss.
Full Recipe Introduction
Brown gravy is that rich, savory sauce you pour over everything from turkey and mashed potatoes to meatloaf and biscuits. This easy, no-fail Brown Gravy Recipe blends simple pantry staples—flour, butter, and broth—into a silky sauce bursting with deep flavor. You know what? I first whipped up this gravy on a chilly Thanksgiving morning, inspired by my grandmother’s holiday table and a craving for something warm, comforting, and utterly delicious. Whether you’re dressing up a weeknight dinner or rounding out a full Thanksgiving spread, this recipe is your go-to for homemade sauce perfection.
Why You’ll Love This Recipe
- Ready in under 15 minutes—no oven needed.
- Uses simple ingredients you probably have on hand.
- Silky, lump-free texture every time—thanks to a whisk and a watchful eye.
- Perfect for Thanksgiving, holiday roasts, or a midweek comfort food fix.
- Easily customizable—add mushrooms, herbs, or a splash of cream.
- Rich flavor rivals any store-bought sauce, with far less sodium.
- Make ahead and reheat without losing that classic gravy charm.
- Family-friendly and freezer-friendly—batch-cook for later.
Ingredients
• 4 tablespoons unsalted butter (Land O Lakes or Kerrygold)
• 1/4 cup all-purpose flour (King Arthur or Bob’s Red Mill)
• 2 cups low-sodium beef or turkey broth (Swanson or homemade)
• 1 cup chicken broth (for mellow flavor)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder (or a small minced yellow onion)
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon heavy cream for extra richness
Tips:
– Use cold broth straight from the fridge to help the roux blend smoothly.
– If you like a darker gravy, swap 1/2 cup broth for pan drippings after roasting meat.
– For gluten-free gravy, substitute cornstarch (2 tablespoons) mixed with cold water.
Directions
- Melt the butter in a medium saucepan over medium heat, swirling until it foams but doesn’t brown—think pale gold.
- Sprinkle in the flour and whisk constantly for about 2 minutes, until the mixture smells toasty and turns a light tan. That’s your roux locking in flavor.
- Gradually pour in the beef and chicken broths, whisking in a slow, steady stream—this keeps lumps at bay.
- Stir in Worcestershire sauce, onion powder, and garlic powder. Bring the gravy to a gentle simmer, whisking every 30 seconds.
- As it thickens (about 3–5 minutes), skim any foam off the top with a spoon for a clearer sauce.
- Taste and season with salt and black pepper. If you want that extra silkiness, stir in the heavy cream now.
- If the gravy is too thick, whisk in a splash more broth; if too thin, simmer a minute longer. Watch the consistency—once it coats the back of a spoon, you’re done!
- Serve hot over mashed potatoes, stuffing, or roasted meats—and don’t be shy about seconds.
Servings & Timing
Makes about 2 ½ cups gravy (serves 6–8)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
• Mushroom Brown Gravy: Sauté 1 cup sliced mushrooms before adding flour.
• Herbed Onion Gravy: Stir in 1 tablespoon fresh thyme and 2 tablespoons minced onion.
• Vegan Twist: Use vegan butter, vegetable broth, and omit Worcestershire or use vegan Worcestershire.
• Creamy Pork Gravy: Swap beef broth for pork drippings plus cream.
• Spicy Kick: Add ½ teaspoon cayenne or chipotle powder.
• Whiskey-Infused Gravy: Stir in 2 tablespoons bourbon after simmering off alcohol.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a zip-top bag (lay flat) for up to 3 months.
Reheat: Warm gently over low heat on the stove, whisking in a splash of broth or water to revive the texture.
Make-Ahead: Cook fully, cool, then refrigerate. Reheat as above just before serving to keep that fresh-from-the-stove taste.
Notes
• For lump-free gravy, always start with cold liquids and whisk constantly when adding.
• If your gravy tastes bland, a small pinch of sugar can balance the salt and acidity.
• Testing tip: Tilt the spoon—if the gravy “shirts” the back, it’s thick enough.
• I’ve found that using a mix of broths (beef and chicken) gives the richest, most nuanced sauce.
• When my kids were little, they’d ask for “gravy SOS”—brown gravy over everything—so feel free to get playful.
FAQs
Q: Can I use pan drippings only?
A: Absolutely—replace up to 1 cup of broth with drippings for extra depth.
Q: Why is my gravy lumpy?
A: Most lumps happen when flour hits hot liquid too quickly—always whisk in the liquid slowly.
Q: How do I make gluten-free gravy?
A: Substitute 2 tablespoons cornstarch mixed with cold water for flour; simmer until clear.
Q: Can I make this ahead for Thanksgiving?
A: Yes—prepare, cool, refrigerate, and gently reheat with extra broth to refresh texture.
Q: Is it possible to freeze gravy?
A: You bet! Freeze flat in a bag for 1–3 months and thaw overnight in the fridge.
Q: How can I deepen the flavor?
A: A splash of soy sauce or a teaspoon of tomato paste stirred in while simmering amps up umami.
Q: What if my gravy is too thin?
A: Simmer longer to reduce, or whisk in a bit more roux (equal parts flour & butter).
Q: Can I turn this into a vegetarian gravy?
A: Swap in vegetable broth, vegan butter, and use mushroom powder for extra savoriness.
Conclusion
This Brown Gravy Recipe is your go-to for an easy, rich-flavored sauce that makes any meal feel like a holiday feast. Give it a whirl—your mashed potatoes (and turkey, and roast beef) will thank you. Have questions or a twist you tried? Drop a comment below, and don’t forget to explore my Classic Mashed Potatoes and Herb-Roasted Turkey gravy pairings!
Brown Gravy Recipe
Ingredients
- 4 tablespoons unsalted butter Land O Lakes or Kerrygold
- 1/4 cup all-purpose flour King Arthur or Bob’s Red Mill
- 2 cups low-sodium beef or turkey broth Swanson or homemade
- 1 cup chicken broth for mellow flavor
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder or a small minced yellow onion
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon heavy cream for extra richness
Instructions
- Melt the butter in a medium saucepan over medium heat, swirling until it foams but doesn’t brown—think pale gold.
- Sprinkle in the flour and whisk constantly for about 2 minutes, until the mixture smells toasty and turns a light tan—the roux locking in flavor.
- Gradually pour in the beef and chicken broths, whisking in a slow, steady stream. Stir in Worcestershire sauce, onion powder, and garlic powder.
- Bring the gravy to a gentle simmer, whisking every 30 seconds. Skim any foam off the top as it thickens.
- Taste and season with salt and pepper. Stir in heavy cream for extra silkiness. Adjust consistency by adding more broth or simmering longer.
- Pour the gravy over mashed potatoes, stuffing, or roasted meats. Enjoy!
