If you’re looking for a classic Brown Gravy recipe that’s easy to whip up, you’ve come to the right place. Experimenting with gravy can be a challenge; trying to find the perfect recipe can often result in several goopy batches of rather unappetizing beefy liquid! Thankfully, this brown gravy recipe is guaranteed to come out perfect every time.
Easy Brown Gravy Recipe
Gravy is the unsung hero of countless meals. It’s the savior of dry turkey, bland potatoes, and everything in between! Even in the most delicious meals, brown gravy makes for the perfect addition to enhance those savory flavors.
In just 10 minutes, you’ll have the brown gravy of your cooking dreams. Enjoy over pot roast, roasted chicken breast, veggies, and anything else that could use some gravy goodness.
Table of Contents
- Beef powder
- Beef broth
- Butter – unsalted, softened
- Flour – all-purpose
- Thyme – dried
- Sage – dried
- Rosemary – dried
- Onion powder
- Salt – to taste
- Pepper – to taste
How to Make Brown Gravy
- Heat powder and broth: Add the beef powder and beef broth to a microwave safe bowl, then microwave for 30 seconds. Once heated, stir the powder and broth together. Repeat this process until the beef powder has fully dissolved.
- Combine ingredients: Melt the butter over medium-high heat in a saucepan. Once melted, add the sage, thyme, rosemary, onion powder and flour to the saucepan, mixing for about one minute to allow the flour to cook. Add the broth mixture in gradually, whisking slowly. As the mixture becomes smooth, bring it to a boil, then reduce it to a simmer. Once simmering, whisk the ingredients until they become smooth and thick. This should only take about 1 to 2 minutes. Add salt and pepper to taste, then remove the pan from heat. Enjoy!
Uses for Easy Gravy
This simple brown gravy is the perfect accessory to so many dishes. Here are just a few ideas:
- No beef powder? No worries! You can use two beef bouillon cubes in place of the powder. This method may take a bit longer to dissolve when combining with beef broth, but it works just the same.
- If you want to use drippings from roasted turkey, pot roast, or any other cut of beef, you can just pour the drippings from the roasting pan into the sauce pan. When I do this, I prefer to skim the fat from the surface first and then continue as directed in this recipe. If you’re using drippings, you’ll want to skip on the beef powder and potentially add a bit of beef broth to increase the liquid in the gravy, depending on how much of the drippings you have.
Many people think you need to use drippings to get good gravy, but that’s not quite true. If you do use drippings, be sure to remove the excess fat before combining with your other ingredients.
Leftover gravy can be stored in the refrigerator for three to four days.
You can microwave leftover gravy or reheat it in a saucepan to get it warmed up. Gravy thickens when chilled, so when you reheat it, add a bit of beef stock to your gravy beforehand!
You can also freeze leftover gravy for several months.
Brown Gravy Recipe
- 2 teaspoons beef powder
- 2 cups beef broth
- 4 tablespoons 1/2 cube unsalted butter, softened
- ¼ cup all purpose flour
- ¼ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- In a microwave safe bowl add beef powder to beef broth. Microwave for 30 seconds and stir. Repeat until the beef powder has dissolved.
- In a sauce pan melt the butter over medium high heat. Mix in flour, sage, thyme, rosemary and onion powder. Cook for about a minute to cook the flour. Slowly add in the broth while whisking slowly until smooth. Bring to a boil then reduce to a simmer and cook. Whisk until smooth and thick, 1-2 minutes. Add salt and pepper. Remove from heat and serve.
Making your own Brown Gravy can be intimidating, but this recipe is fool proof! It’s thick, rich and super flavorful thanks to the dried herbs.