Ditch the gravy packet and make your own homemade brown gravy from scratch in just 15 minutes without pan drippings! This simple and easy brown gravy recipe tastes better than anything that you can buy, and you’ll end up with delicious velvety and smooth gravy.
Every home cook should have a great gravy recipe that they can use every time they’re serving gravy. It’s a basic recipe, and a must-know if you find yourself often cooking for your family. For more useful tutorials, you can find all of my basics here.
Brown gravy is an American classic, often served over mashed potatoes, or with Salisbury steak, roast turkey, bread rolls, biscuits, poutine, fried chicken, meatballs, pork chops, hamburger steaks, and many more! So here I am sharing my go-to recipe with you and you will love, and use it every time you need a quick gravy.
Table of Contents
Ingredients In Recipe
You only need a handful ingredients, and no gravy seasoning packets! Here’s what you’ll need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter – I use unsalted butter and then add much salt as needed to season the gravy.
- Garlic – I prefer to use fresh garlic that I briefly cook in butter, but if garlic powder is all you have, then use that.
- Flour – Use all purpose flour to make a roux which will thicken the gravy. If you’re looking to make a gluten free gravy, then use gluten free all purpose flour or cornstarch.
- Beef Stock – You can either use beef stock or beef broth to make gravy. This recipe also works with chicken or vegetable stock, or cooled turkey, chicken, or beef drippings.
- Ketchup, Worcestershire sauce, salt, and pepper – are great seasonings for this gravy.
Using a flour roux vs slurry to make gravy
There are two basic methods to thicken gravy, one is using a roux and the other is using a slurry.
Roux means fat and flour being cooked together, and used to thicken a sauce where the liquid is added to the roux and whisked into a thick sauce consistency.
Slurry is cornstarch or flour mixed with cold water (this is done to prevent clumps), and then mixed in liquid that is already being cooked. Once stirred in, the sauce must be whisked until it is thickened.
Both methods are great for making gravy. I personally prefer the roux method as I find it easier but the cornstarch slurry method is also great.
How To Make Recipe
- In a saucepan, melt the butter and sauté the garlic for 30 seconds. Add the flour, and cook while stirring for 1-2 minutes.
- Add beef stock gradually while whisking.
- Then add the ketchup, Worcestershire sauce, salt, and pepper. Bring to a boil, cook while stirring until thickened (about 5 minutes).
- Keep the gravy on lowest heat possible if you’re serving within 15 minutes to keep warm.
Tip!
Always taste the gravy after it has thickened and adjust seasonings to your preference. You may want to add additional salt or pepper to suit your taste.
Storing Tips
Store the leftovers in the fridge in a sealed container for up to two days.
This flour-based gravy freezes very well for months, you can freeze it in a container, freezer bags, or in ice cube trays.
Save this recipe for the next time you need to make a delicious brown gravy. Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Brown Gravy Recipe
Equipment
- Saucepan or skillet
Ingredients
- 4 tablespoons unsalted butter
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 4 cups beef stock
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a saucepan, melt the butter and sauté the garlic for 30 seconds. Add the flour, and cook while stirring for 1-2 minutes.
- Add beef stock gradually while whisking. Then add the ketchup, Worcestershire sauce, salt, and pepper. Bring to a boil, cook while stirring until thickened (about 5 minutes). Taste and adjust seasonings to your preference.
- Keep the gravy on the lowest heat possible to keep it warm until serving (if you're serving within 15 minutes).
Notes:
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Dorothy Woodrum Vermont says
I’m French and both parents we’re French Canadian from Quebec, Sherbrook and Mother was from Weedon 30 mile from Sherbrook. So i haven’t made it for years.
Mother always did.
So now since i found you on mine( so glad)
Now i’ve been making it with your recipe.
I like the cornstarch to thicken it.
It never leaves lumps
I love Canadian french cooking.
Do you have s recipe for french Pea soup, like it’s made at lake Frocinac hotel ? .
Diana says
Hi Dorothy, unfortunately, I don’t! And I’m glad to hear you’ve been enjoying this recipe!
Daren says
This is the best gravy recipe that I’ve ever made! Love it!