Brown Gravy Recipe
My easy Brown Gravy Recipe is the ultimate homemade comfort food sauce—rich in flavor, classic in charm, and perfect for Thanksgiving or any cozy holiday meal.
Ingredients
- 3 tablespoons unsalted butter European-style if you want extra richness
- 1/4 cup all-purpose flour swap a 1:1 gluten-free blend for GF
- 2 cups beef stock homemade or low-sodium; Better Than Bouillon is great
- 1 cup chicken stock vegetable or mushroom broth works for a veggie twist
- 1 teaspoon Worcestershire sauce adds deep umami
- 1/2 teaspoon onion powder or 1 tablespoon finely chopped yellow onion
- Salt and freshly ground black pepper to taste
- Optional: dash of soy sauce for color, sprig of fresh thyme or rosemary
Instructions
- Melt the butter in a medium saucepan over medium heat. When it starts to foam, sprinkle in the flour. Whisk continuously until you have a smooth paste—this is your roux.
- Cook the roux for about 2 minutes, whisking constantly. You want a light tan color and a nutty aroma—just shy of golden brown.
- Lower the heat, then slowly whisk in the cold beef stock, a ladleful at a time. Keep whisking until each addition is fully incorporated before adding more. Pour in the chicken stock next, still whisking. Stir in Worcestershire sauce, onion powder, salt, and pepper. Add soy sauce or herbs if desired.
- Bring the gravy to a gentle simmer. Let it bubble for 2–3 minutes, whisking occasionally, until it coats the back of a spoon.
- Taste and adjust seasoning. For extra silkiness, strain through a fine-mesh sieve or blend with an immersion blender.
- Enjoy the homemade brown gravy over mashed potatoes, biscuits, or veggie bowls.
Notes
Sift your flour before measuring to avoid lumps in the roux. Use cold stock and add it slowly for a smooth sauce. Toasting the flour longer results in a darker gravy. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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