Easy Brown Gravy (Two Ways)

Brown Gravy in a gravy boat ready to dress mashed potatoes

This recipe makes mashed potatoes and rice even better, with or without drippings. The smooth, intense flavors from beef broth and butter are holiday must-haves. So learn the secret to a rich, velvety smooth sauce in these two easy ways.

Makes 4-4½ cups

Course sauce

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 93kcal

Author Imma

Ingredients

Easy Brown Gravy (Method 1)

¼ cup (60g) butter
2 tablespoons (12g) minced onion
1 teaspoon (30g) minced garlic
½-1 teaspoon (1-2g) fresh thyme, minced
4 tablespoons (30g) all-purpose flour
4 cups (950ml) beef broth
1 teaspoon (3-4g) bouillon powder (Better than Bouillon, beef bouillon powder, or cubes)
1 tablespoon (15ml) Worcestershire sauce
salt and black pepper to taste

Super Easy Brown Gravy (Method 2)

2 14.5-ounce can beef broth
2 teaspoons (7g) onion powder
2 teaspoons (9-10g) garlic powder
1 teaspoon (3-4g) bouillon powder (or 1-2 cubes)
1 tablespoon (15ml) Worcestershire sauce
¼ cup (60ml) water
3 tablespoons (24g) cornstarch
1 tablespoon (14g) unsalted butter
salt and black pepper to taste

Instructions

Easy Brown Gravy (Method 1)

Melt the butter in a skillet or saucepan over medium-high heat.
Then add minced onion, minced garlic, and thyme, and sauté until the onion wilts.
Gently whisk the flour into the onion mixture to make a roux. Stir the roux for 2-3 minutes to remove the flour's raw taste.
Gradually add ¼ or more of the stock and continue whisking until the mixture is thick and somewhat smooth.
Then, add the remaining stock, bring to a boil, reduce to low heat, and simmer until it thickens.
Add bouillon powder, Worcestershire sauce, salt, and pepper. Cook for about a minute.
Adjust seasonings to taste and the gravy thickness to the desired consistency, either with water or cornstarch. But remember that gravy thickens as it cools.

Super Easy Brown Gravy (Method 2)

Pour beef broth into a medium saucepan, and add onion, garlic, beef bouillon, and Worcestershire sauce.
Heat it over medium-high heat and bring to a boil. Then reduce the heat to medium-low.
Make a slurry in a small bowl by whisking together the water and cornstarch until completely smooth.
Slowly pour the slurry into the simmering broth while stirring. Continue stirring and simmering until it thickens.
Season with salt and pepper, add butter, and stir well. Adjust seasonings to suit tastes. If the gravy is too thick, add water a spoonful at a time until you reach the desired consistency. Be mindful that gravy thickens as it cools.

Notes

Blitz lumpy gravy in a blender or smooth it out with an immersion blender.
Thicken thin gravy by mixing a teaspoon or so of flour or cornstarch in a tablespoon of cold water until smooth. Mix a little of the gravy in, then slowly add it to the gravy, constantly stirring until it thickens.
Replace the flour with cornstarch for gluten-free gravy.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition