Description

Hey friends! Let’s talk about the magic of homemade brown gravy. This isn’t some fancy, intimidating sauce—this is the stuff that turns mashed potatoes into heaven, roast chicken into a feast, and leftover turkey into the stuff of dreams. With just a few pantry staples, a whisk, and 15 minutes, you can have gravy so smooth and rich you’ll want to sip it straight from a mug.

Ingredients

Scale

¼ cup unsalted butter
¼ cup all-purpose flour (or gluten-free flour blend)
2 cups beef broth (or chicken/turkey/vegetable broth)
½ tsp onion powder
½ tsp garlic powder
½ tsp Worcestershire sauce
Salt and black pepper, to taste
Optional: splash of soy sauce or browning sauce for color

Tip: For extra flavor, sauté minced onion and garlic in butter before adding flour.

Instructions

Melt the Butter: In a medium saucepan over medium heat, melt butter until foamy but not browned.
Make the Roux: Add flour and whisk constantly for 2–3 minutes until golden and nutty-smelling.
Add the Broth Slowly: Pour in a splash of broth, whisk until smooth, then gradually add the rest, whisking constantly to avoid lumps.
Flavor Boost: Stir in onion powder, garlic powder, Worcestershire sauce, and optional soy or browning sauce.
Simmer: Reduce heat to medium-low, simmer 5–8 minutes, stirring occasionally, until thickened.
Season & Serve: Taste and add salt and pepper as needed. Serve over mashed potatoes, roasted meats, or vegetables.

Notes

Lumpy Gravy? Use an immersion blender or strain through a fine-mesh sieve.
Too Thin? Simmer longer or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Too Thick? Gradually whisk in extra broth until desired consistency.
Make Ahead: Store in fridge up to 3 days; reheat gently with a little broth if needed.

Nutrition

Calories: 85 Cal per ¼ cup serving
Fat: 6g
Carbohydrates: 6g
Protein: 1g