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Brown Gravy Recipe

Brown Gravy Recipe – This easy, homemade brown gravy recipe comes together quickly using ingredients in your pantry. There is no need for drippings; we flavor ours with onion powder, garlic powder, pepper, Worcestershire sauce, and thyme. 

Pour this rich, flavorful, and gluten-free gravy over mashed potatoes and meals like chicken fried steak. And this recipe is a must-have topping for homemade fries and roasted potatoes. 

A spoonful of gravy over a saute pan full of gravy.

Savory, homemade gravy is so easy to make, and there is no need for drippings or store-bought jars and packets. Impress your house guests by preparing gravy-from-scratch. This recipe is a must-have for home cooks in need of quick gravy to pair with dinner or a holiday meal.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Cornstarch Slurry: Cold water and cornstarch come together to make an easy cornstarch slurry. Use xantham gum for a low-carb option.
  • Beef Broth: Low-sodium beef broth is our chosen base. Feel free to use mushroom broth for a vegetarian option.
  • Beef Better Than Bouillon: For beefier flavor, add Beef Better Than Bouillon. Because it contains salt, I recommend not adding salt to the gravy.
  • Spices: Season the gravy with a combination of onion powder, garlic powder, and black pepper.
  • Worcestershire Sauce: Subtle Worcestershire enhances the other ingredients.
  • Thyme: Fresh thyme modestly flavors the gravy with an earthy sweetness.

ROUX VS. SLURRY

Thicken sauce or gravy using a roux or slurry. I prefer a cornstarch slurry to make brown gravy; it’s made by combining COLD water with cornstarch. Using cold water prevents lumps from forming once the slurry is added to the gravy.

HOW DO YOU MAKE BROWN GRAVY?

Combine cold water and cornstarch in a small bowl. Set it aside.

Beef broth boiling in a saute pan

Bring beef broth to a boil in a saucepan. Then, stir in Better Than Bouillon, onion powder, garlic powder, salt, pepper, and Worcestershire sauce.

Whisk in the cornstarch slurry until smooth

Add the cornstarch slurry, then reduce the heat; continue whisking until smooth.

Finish the brown gravy recipe with thyme and simmer.

Add thyme sprigs and simmer until the gravy reaches desired thickness.

COOKING TIPS

  • The longer the gravy simmers, the more concentrated the flavor will become.
  • Use cold water and cornstarch to make a thickening slurry. The cold water helps to create velvety-smooth gravy by preventing lumps from forming.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will pair it with one of these tasty dishes!

A serving bowl of brown gravy.

SERVING SUGGESTIONS 

  • Pot Roast
  • Poutine
  • Roast Beef
  • Mashed Cauliflower
  • Beef Tips
  • Fried Chicken
  • Hamburger Steak
  • Pork Chops
  • Hot Burger
  • Loco Moco
  • French Fries
  • Pork Roast
  • Cube Steak
  • Roasted Potatoes
  • Fried Chicken
  • Chicken Tenders

WHAT TO DO WITH LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; it will keep for up to 3 days.
  • FREEZE – Allow the gravy to cool completely, then add it to a freezer-safe container or bag. It will freeze for 5 months.
  • REHEAT – Gravy thickens as it cools. Reheat by adding a fourth cup of water or beef broth and warming the leftovers in a saucepan.

FREQUENTLY ASKED QUESTIONS 

What is brown gravy made of?

Brown gravy is often made using the drippings from roasted meat. As this recipe shows, gravy is also made with beef broth, spices, herbs, and a thickening agent.

What is the secret to good gravy?

It comes down to the consistency; who doesn’t love a smooth, thick gravy? In order to avoid lumps that can easily form when making gravy, cornstarch slurry is the way to go! Using cold water combined with cornstarch prevents lumps from forming once the slurry is added to the gravy.

Can I use drippings?

Replace beef broth with accumulated drippings of turkey, roasted chicken, and pot roast.

Can I make this recipe ahead of time?

You can, and I encourage you to do so, especially when planning busy holiday meals. Make the gravy as-is and refrigerate for up to 2 days. Then, follow my suggestions for reheating.

Can I use flour instead of cornstarch?

Yes, but use it at the beginning of the recipe with 2-3 tablespoons of butter. Build a blonde roux and follow the remaining instructions for preparing the gravy.

How to Make a 15-Minute Blonde Roux
Ingredients
:
• Butter
• Flour

Instructions:
1. Start with a cold pan and warm butter over medium heat until it bubbles.
2. Add the flour and whisk to combine.
3. Whisk constantly to prevent burning; this is especially important once the paste changes color. If you notice any color spotting, turn down the heat and continue whisking.
4. Watch the roux and pay attention to the color; it may not take 15 minutes, or it can take longer. It all depends on the stove you’re using.

YOU SHOULD ALSO TRY: 

A spoonful of gravy over a saute pan full of gravy.

Brown Gravy Recipe

Tressa Jamil
This easy, homemade brown gravy recipe comes together quickly using pantry ingredients, and it's a perfect topping for meat, potatoes, and vegetable sides.
No ratings yet
Prep Time 2 mins
Cook Time 13 mins
Total Time 15 mins
Course Gravy
Cuisine American
Servings 5 Servings
Calories 42 kcal

Equipment

Ingredients
  

  • ¼ cup cold water
  • 3 tablespoons cornstarch
  • 3 cups beef broth, low-sodium
  • 1 teaspoon Beef Better Than Bouillon
  • 1 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon black pepper, coarse ground
  • 2 teaspoons Worcestershire sauce
  • 3 thyme sprigs

Instructions
 

  • Combine cold water and cornstarch in a small bowl and make a cornstarch slurry. Set it aside.
  • Bring beef broth to a boil in a saucepan over medium heat. Then, stir in Better Than Bouillon, onion powder, garlic powder, salt, pepper, and Worcestershire sauce.
  • While the mixture is boiling, stir in the cornstarch slurry, then reduce the heat; continue whisking until smooth.
  • Add thyme sprigs and simmer until the gravy reaches desired thickness.

Notes

Servings: This recipe yields 2½ cups of gravy. 
 
Cooking Tips:
  • The longer the gravy simmers, the more concentrated the flavor will become.
  • Use cold water and cornstarch to make a thickening slurry. The cold water helps to create velvety-smooth gravy by preventing lumps from forming.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Web Story: 
  • Check out our web story for made-from-scratch brown gravy!

Nutrition

Serving: 0.5 CupCalories: 42kcalCarbohydrates: 7gProtein: 3gSodium: 214mgSugar: 1g
Keyword brown gravy recipe
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