How To Make The BEST Brown Gravy

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Nothing says comfort food more than a savory brown gravy from scratch. This will be your new not-so-secret sauce to dress up meat and potatoes! Learn how to make brown gravy with no drippings required in under 15 minutes, start to finish.

What is brown gravy? 

Brown gravy has a broth base that usually comes from the drippings of roasted meat such as beef, fish, or chicken. The drippings are combined with butter, flour or cornstarch, and seasonings to make a semi-thick, opaque sauce often served over meat and potatoes.

Brown gravy is thinner than white or cream gravy and doesn’t have the same fat base (butter, oil, or pan fat). Because of this difference, you’ll make a slurry to slightly thicken the gravy rather than melting the fat and adding flour to make a roux like you would with creamy gravy.

You can find brown gravy packet mixes at the grocery store, but it’s so simple to make a homemade-from-scratch version even if you don’t have a freshly made roast for drippings. You can also ensure it has only the ingredients you want.

What’s To Love About This Recipe

• If you’ve never made your own gravy, this is a great place to start! This recipe uses simple ingredients and I’ll walk you through the steps to create the BEST addition to any meal.
• Gravy is often made from pan drippings, but you can easily make it without them, too. You probably already have the ingredients on hand in your kitchen.
• Homemade gravy has a distinct richness and flavor that you often can’t replicate with a grocery store packet.
• Most grocery store mixes use regular flour, but my recipe uses tapioca flour which keeps the gravy gluten-free.
• Don’t waste a drip of this tasty gravy! You can make up a big batch and freeze the leftovers in Souper Cubes for quick meals later!

Ingredients Needed  

• Beef broth – Broth creates a savory base, and beef broth, specifically, creates a rich sauce that can complement many different foods.
• Ketchup – A hint of tomato from ketchup provides some acidity to create a complex flavor.
• Butter – Butter will add a slight creaminess and smoothness to the gravy. You can also use dairy-free butter as needed.
• Garlic powder and onion powder – These seasonings add depth of flavor.
• Tapioca flour slurry – To make the slurry, mix 2 tablespoons tapioca flour with 3 tablespoons of water until smooth. I prefer tapioca flour for the smoothest texture.

How To Make Brown Gravy

1. Add all ingredients to a saucepan and slowly bring to a simmer or low boil.
2. Let it simmer while whisking for 3-5 minutes until the gravy has thickened.

3. Taste and add salt and pepper if needed.

Recipe Substitutions and Variations

• I prefer the richness of ketchup, but many people prefer to flavor their gravy with Worcestershire sauce or soy sauce. Either option will work!
• Use a high-quality beef broth or beef bone broth. You can also use a reduced-sodium version if needed.
• You can use all-purpose flour or a starch like cornstarch or tapioca flour. 
• A simple brown gravy won’t include many other elements. However, you can always experiment by adding other spices or sautéed mushrooms and onions to the pan before bringing the sauce to a simmer.
• For a dairy-free option, omit the butter or use a dairy-free version.

How To Serve Brown Gravy

I hope you’re already picturing a plate of meaty roast and fluffy potatoes ready and waiting for delicious gravy! This simple brown gravy can elevate any meal and is the best addition to roast beef, Turkey Breast, and Instant Pot Mashed Potatoes. 

Since this recipe is already gluten-free, it is also a tasty addition to Easy Gluten Free Meatloaf. Add a side of Sauteed Carrots or fresh salad, and enjoy your warm and cozy comfort food!

Storing and Reheating

Store leftover brown gravy in the fridge for up to 3 days in an airtight container. You can also make a large batch and use Souper Cubes to store leftovers in the freezer. Just pop out the amount you need and reheat on the stove for quick and easy meals later! 

Brown Gravy FAQs 

• Is it better to use a roux or slurry when making brown gravy? Ultimately, this is determined whether or not you have drippings from cooked meat available. A roux utilizes the drippings to create a paste for the gravy, while a slurry is added to the gravy at the end to thicken it. A roux will provide richer, deeper flavor, but use a slurry when this option is not available.
• How much gravy should be made per person? Make ¼ to ½ cup of gravy per person, considering how it will be served. This recipe makes 8 servings of about ¼ cup each.
• What do you do if the gravy is lumpy? Be sure to whisk the gravy continually while it simmers to prevent any lumps, but if you do get lumps, simply strain them out at the end.

More Easy Homemade Recipes

• Crispy Air Fryer Chicken Drumsticks
• Dutch Oven Beef and Cabbage Casserole
• Dutch Oven Beef Stew
• Instant Pot Chicken and Dumplings
• Shredded Chicken Salad

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