Easy Homemade Brown Gravy Recipe: Quick, Flavorful, and Customizable

Whip up this foolproof brown gravy recipe that’s quick, bursting with flavor, and easily adaptable to your taste. Whether you use savory pan drippings or rich broth, it’s the perfect accompaniment for turkey, creamy mashed potatoes, and comforting roast dinners!

This easy pan gravy recipe from scratch is incredibly fast and provides a fantastic way to make gravy from pan drippings after cooking a roast. You can also create it with homemade chicken bone broth for an equally delicious result.

This gravy starts with a rich, savory base crafted from either flavorful meat drippings or high-quality stock. It is then thickened to perfection and carefully seasoned, resulting in a glossy, brown finish. We absolutely adore drizzling homemade brown gravy over creamy red-skinned mashed potatoes or pairing it with simple yet satisfying grilled pork chops alongside fresh green beans and tender potatoes. It’s also my go-to gravy recipe for holiday feasts, where I use delicious turkey drippings, beef drippings, or even just broth for a luscious and comforting gravy.

Why You’ll Absolutely Love This Brown Gravy Recipe

• Yields: This recipe makes approximately 1.5 to 2 cups of gravy, which can be easily adjusted based on your needs.
• Taste: Expect a deeply savory, flavorful gravy with prominent beef broth notes, enhanced by the delightful umami depth of both soy sauce and Worcestershire sauce.
• Ease: Creating this brown gravy is surprisingly simple. It involves making a classic roux, gradually incorporating broth, and then adding your favorite spices. It’s a straightforward stovetop recipe perfect for any home cook.
• Time: You’ll only need about 5-7 minutes to prepare the roux, followed by just 2-3 minutes to blend in the broth and spices. The entire process takes less than 10 minutes!

2 Simple Methods for Delicious Brown Gravy

Method 1: The Roux + Drippings/Broth Method (For Maximum Flavor)

Steps: Start by sprinkling equal parts of fat and flour (using tablespoons as your measurement) into a pan to create a roux. Cook the roux for about 3-5 minutes, stirring constantly, until it achieves a lovely, darkened color. Gradually whisk in your chosen stock (approximately 2 cups of stock for every 2 tablespoons of roux). Allow the mixture to simmer gently until it thickens to your desired consistency. Season generously to taste.

Method 2: The Cornstarch Slurry Method (The Quickest Option)

Steps: Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water, creating a smooth slurry. Gently whisk this slurry into simmering broth or drippings until the gravy transforms into a glossy, thickened sauce (this should only take about 30-60 seconds). For a thinner gravy, simply use less cornstarch.

When to Use Each Method

• Use the pan-drippings and roux method when you have flavorful drippings from a roasted turkey or beef. It’s also excellent for creating a rich, full-bodied gravy on the stovetop for any occasion.
• Opt for the cornstarch slurry method when you need a quick weekday gravy solution in just 5 minutes.

Core Ingredients and Flavor Building Blocks for Perfect Gravy

• Fat: Drippings vs. Butter vs. Oil
  • Without a doubt, drippings provide the BEST flavor. If you don’t have drippings available, use butter or a neutral-flavored oil.
• Stock / Broth Choice: The choice is yours – beef, chicken, turkey, or even vegetable stock all work wonderfully.
• Sauces: During recipe testing, I found that using either Worcestershire sauce OR soy sauce alone didn’t quite achieve the flavor I was looking for. I had to use both to create the perfect savory depth and umami richness.

Refer to the detailed recipe card below for complete information on ingredients and precise quantities.

Substitutions and Creative Variations

• Chicken, turkey, and pork drippings all work beautifully in this gravy recipe, lending unique flavors to your final product.
• Add extra black pepper for a more pronounced, flavorful spiciness that will awaken your taste buds.
• Consider swapping out soy sauce for miso! It’s an amazing substitution that adds a delightful savory depth.
• For a lovely and elegant finishing touch, use fresh herbs like thyme or rosemary instead of dried herbs.

Step-by-Step Instructions: Making Your Brown Gravy

1. Step 1. In a saucepan or frying pan, melt butter over medium heat. Add flour and mix well. The mixture should resemble wet sand.

2. Step 2. Cook the mixture for approximately 5 minutes over medium heat, stirring occasionally to ensure the flour and butter cook evenly. The mixture should transition from a blond color to a light or medium brown.

3. Step 3. Add warm beef broth, about ¼ cup at a time, stirring constantly between each addition. You can use either a whisk or a rubber spatula. Ensure you eliminate any lumps from the mixture before adding more broth.

4. Step 4. Add all the spices: garlic powder, onion powder, salt, pepper, Worcestershire sauce, and soy sauce. Whisk thoroughly to ensure there are no lumps. Bring the mixture to a boil for 1-2 minutes to allow it to thicken, then remove from the heat. Pour the finished gravy into a serving dish and serve immediately.

Make-Ahead, Storage, and Freezing Tips

Refrigerate: Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, whisking frequently or re-blending to restore its smooth texture. Add a splash of stock to thin out the gravy if needed.

Freeze: For longer storage, freeze the gravy in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Frequently Asked Questions about Brown Gravy

Why does my gravy often turn out lumpy, and how can I quickly fix it?

Lumps can occur from pouring cold broth into the roux or neglecting to whisk thoroughly as you pour. A quick fix is to blend the gravy until smooth. Prevent lumps by using warm broth/drippings when adding to the roux.

How can I make delicious brown gravy when I don’t have any drippings or meat stock on hand?

You can use high-quality beef or chicken broth as a substitute. You can also use a mixture of 1 teaspoon of bouillon to 1 cup (240 mL) of water.

What should I do if I don’t have enough drippings to make the gravy?

This recipe is very flexible! You can use a blend of part drippings and part broth, all broth, or solely drippings based on what you prefer and have available. I find that a half-and-half mix can prevent the gravy from becoming too oily.

Savory Recipes that Pair Perfectly with Gravy

Printable Brown Gravy Recipe

Easy Brown Gravy Recipe

Author : Sara Smith | Eat Dessert Snack

This foolproof brown gravy recipe is quick, flavorful, and customizable. Use pan drippings or broth – ideal for turkey, mashed potatoes, and roast dinners!

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Prep Time: 5 mins, Cook Time: 7 mins, Total Time: 12 mins

Course: Side Dish, Cuisine: American

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons flour
• 1½ cups beef broth
• 1 teaspoon beef bouillon
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Worcestershire sauce
• ½ teaspoon soy sauce
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper

Instructions

1. In a pot or frying pan, melt 2 Tablespoons butter over medium heat, and add 2 Tablespoons flour. Mix well. The consistency should be like wet sand.
2. Cook for about 5 minutes over medium heat, stirring occasionally to keep the flour and butter cooking evenly. The mixture should turn from a blond to light/medium brown.
3. Add ¼ cup of warm beef broth at a time, stirring constantly in between each addition. You can use a whisk or a rubber spatula, just make sure to get the lumps out of the mixture before adding more water.
4. Add all spices: 1 teaspoon beef bouillon, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Worcestershire sauce, and ½ teaspoon soy sauce ¼ teaspoon salt & ⅛ teaspoon ground pepper Whisk well so there are no lumps. Bring to a boil for 1-2 minute to thicken then remove from heat, pour into a serving dish, and serve.

Notes

Note 1: Warming the beef broth or drippings will help prevent the fat/butter from seizing and making lumps in the gravy.

Substitute up to 1 cup (half) of the beef broth with drippings.

When reheating, you may need to add a few Tablespoons of broth or water and whisk smooth.

Nutrition

Calories: 25kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.1g, Cholesterol: 1mg, Sodium: 369mg, Potassium: 58mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 13IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 0.3mg

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Hi, I’m Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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