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Brown Gravy

Easy Brown Gravy (In Two Ways)

Easy brown gravy, ready in 10-15 minutes, makes mashed potatoes or rice even better with or without drippings. The smooth and intense flavors from beef broth and butter are must-haves for the holidays. So learn the secret to a velvety smooth and rich sauce in these two easy ways.
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 125kcal
Author Imma


Easy Brown Gravy (first way)

  • ¼ cup butter
  • 2 tablespoons onion, minced
  • 1 teaspoon garlic, minced
  • ½-1 teaspoon fresh thyme, minced
  • 4 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 teaspoon Better Than Bouillon, beef bouillon powder, or cubes
  • 1 tablespoon Worcestershire sauce
  • salt and freshly ground black pepper, to taste

Super Easy Brown Gravy (second way)

  • 2 14.5-ounce can beef broth
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon beef powder, bouillon, or 1-2 cubes
  • 1 tablespoon Worcestershire sauce
  • ¼ cup water mixed with 3 tablespoons of cornstarch
  • 1 tablespoon unsalted butter
  • salt and freshly ground black pepper, to taste


Easy Brown Gravy (first way)

  • Melt the butter in a skillet or saucepan over medium-high heat.
  • Then add onion, minced garlic, thyme, and sauté until onions wilts.
  • Gently whisk in the flour to the onion mixture to make a roux. Stir the roux for 2-3 minutes to remove any raw taste of the flour.
  • Gradually add about a ¼ or more of 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 continue cooking until it thickens.
  • Add bouillon powder, Worcestershire sauce, salt, and pepper. Cook for about a minute.
  • Adjust seasonings to taste.
  • You may adjust gravy thickness with about 1-2 tablespoons or more water.
  • Remember, gravy thickens as it cools down.
  • Serve hot with mashed potatoes, turkey, or chicken.

Super Easy Brown Gravy (second way)

  • Pour beef broth into a medium saucepan, add onion, garlic, and beef powder, and Worcestershire sauce.
  • Place saucepan over medium-high heat and bring to a boil. Then reduce heat to medium-low.
  • Make a slurry. In a small bowl, quickly whisk together water and cornstarch until completely smooth.
  • Slowly pour the slurry into the saucepan and frequently stir until it thickens.
  • Season with salt and pepper. Add butter and mix. Adjust seasonings as needed to suit taste buds. If gravy is too thick, add about 1-2 tablespoons of water till you reach desired consistency. Be mindful of the fact that gravy thickens as it sits.
  • Serve hot with mashed potatoes, turkey, or chicken.


  • Oh no! My gravy is lumpy! Wait! Breathe, relax, and pour the gravy in the blender and whiz it until the gravy is smooth. An immersion blender will do the same job. Smooth save.
  • My gravy is too thin! No problem. Mix a teaspoon or so of flour in a tablespoon of cold water until there are no lumps. Mix a little of the gravy in, kinda like tempering eggs. Keep mixing and carefully stir it little by little into the gravy, stirring constantly. Cook until the gravy thickens.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1cup | Calories: 125kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4.5g | Saturated Fat: 2.2g | Cholesterol: 7mg | Sodium: 724mg | Potassium: 167mg