We all know that many meals are just better with gravy! This recipe will show you how to make a brown gravy from scratch with no drippings required and it only takes about 15 minutes from start to finish.
What is brown gravy?
If you ask me, I think knowing how to whip up a batch of gravy from scratch in under 15 minutes is not only an impressive life skill to have, but also one to use as often as you can.
Brown gravy is technically made from any broth that is brown, so it could come from several sources such a beef, fish or chicken. However in this case we will be using beef stock as a base.
Brown gravy differs from white gravy in that it doesn’t use milk or cream making it a great option for someone avoiding dairy. Brown gravy is easily made gluten free as well.
Ingredients in brown gravy
To make brown gravy, you’ll need a broth of some sort as well as a thickener.
I like to use beef broth or beef stock and then I’ll add butter, ketchup, onion powder and garlic powder for flavor.
To thicken, you can use flour or a starch like cornstarch or tapioca flour. I prefer tapioca flour for the smoothest texture.
How do you make gravy?
While you could simply make gravy from a packet, why would you when it’s so easy to make a much tastier version from scratch? Making gravy is very simple, even if you don’t have any leftover drippings to use.
Many people think making gravy is complicated but it’s really as simple as:
- adding all the ingredients to a saucepan
- bringing it to a simmer while whisking
- letting it thicken
It all comes together in about 5 minutes of cooking time, so it really couldn’t be much easier.
What does brown gravy go with?
Brown gravy is traditionally served with roast beef, meatloaf, mashed potatoes and more.
I think it goes perfectly with my Easy Gluten Free Meatloaf too!
Tips for making homemade gravy:
- Butter is optional but adds a nice flavor and richness to the gravy. If you are dairy-free you can use a dairy-free butter option like Miyokos.
- Many people prefer to flavor their gravy with Worcestershire sauce but I actually prefer the richness of ketchup instead.
- For best results when making gravy, be sure to mix up your slurry until its smooth before adding to the mixture. Then be sure to whisk continuously while it simmers to avoid getting lumps.
- It’s important to bring it just to a simmer where it’s lightly bubbling and not to a full boil which will ruin your gravy.
- You can make gravy ahead of time and reheat to serve.
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 tablespoon butter can use dairy free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons tapioca flour mixed with 3 tablespoons of water until smooth
- Add all ingredients to saucepan and slowly bring up to a simmer or low bowl
- Let simmer while whisking for 3-5 minutes until gravy has thickened
- Taste and salt and pepper if needed
- can be made in advance and reheated when ready to serve
- I prefer cornstarch or tapioca flour made into a slurry for best results, but you could also use flour
- for a dairy free option, omit butter or use a dairy free version
- be sure to bring to a simmer but not a boil for best results