Brown Gravy Recipe

by Stephanie on July 13, 2020 (Updated December 30, 2023)276*This post may contain affiliate links. Read more »

Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.

Serve this gravy with mashed potatoes,buttermilk biscuits, country fried chicken, roasted pork tenderloin, and more!

Believe me when I say, I don’t kid around when it comes to gravy. After all, I plan on pairing this recipe with everything. Poutine, Fried Chicken, Mashed Potato Casserole, Roast Chicken, Pot Roast, Steak, the works. So when I decided to post this recipe, I knew that it had to be perfect.

And let me tell you, it is perfect. NO DRIPPINGS necessary! (But of course it’s an option.)

PS-This recipe is in The Cozy Cookbook on page 238!

Using a Roux vs. a Slurry for Gravy

There are 2 basic methods to make a nice thick gravy. Let’s take a look at each method, and why I chose to use a slurry for this recipe.

What is a Roux:

A Roux is a combination of fat (drippings), whisked with flour. Butter can also be used in leau of drippings.

What is a Slurry:

A Slurry is a combination of corn starch or flour + cold water. It’s added to a warm liquid to thicken it. The reason cold water is used is to prevent lumps from forming when added to the warm base.

Why I chose a Slurry for This Recipe:

When I make gravy, I love incorporating a chef technique called “monter au beurre”, which is to add a swirl ofcold butterat the end to create a smooth, velvety finish. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, as I didn’t want the butter to overpower the flavor of the gravy.

(Bonus: Corn Starch is gluten free if you are serving this anyone who may have an allergy or sensitivity to it.)

How to Make It

Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

Bring to a boil and whisk in cornstarch + cold water mixture. Decrease heat. Continue to whisk to ensure the cornstarch blends in smoothly.

Let it simmer until it’s of desired thickness. Remove from heat and swirl in cold unsalted butter for a smooth, velvety finish. This is a technique that chefs use called “Monter Au Beurre”.

How to Make Brown Gravy More Flavorful

Not only do these secret weapons add a nice depth of flavor to brown gravy, but they also help achieve a rich dark brown color.

Worcestershire Sauce:This is my top choice. You can’t taste it at all but it enhances the other flavors of the gravy and a rich element to it.
Soy Sauce:Soy Sauce is plentiful with ‘umami’,which is basically a savory characteristic that makes gravy so irresistible. Like the above choice, you can’t taste it when added in the right quantity. I recommend using low sodium.
Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with either of the 2 options noted above to add just a hint of a darker brown color. You can find it in the aisle where they sell gravy packets. (Which we no longer need to purchase ever again. 😉)

Other Optional Ingredients

Sauteed Onions, Shallots, and/or Mushrooms.Saute at the beginning, then add broth, etc.
Fresh Rosemary, Sage, and/or Thyme.Add at the end of cooking.
A splash of Dry Red Wine. Add with the broth.
A pinch ofDijon Mustard.
Ground Pepper.

How to Make it With Drippings

If you make anything that results in having meat drippings at the end, whether it’s pork, chicken, or beef, be sure to save them for this gravy. You can always freeze them until you’re ready to use them.

If you have drippings, simply add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.

Storage

Refrigerate for up to 5days or freeze for up to 5months.

More Gravy Favorites

: Steak with Gravy

: BEST Dinner Rolls

: Country Fried Chicken

: Meatballs and Gravy

: Beef Tips and Gravy

: Salisbury Steak

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Brown Gravy Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Ingredients

▢ 1 cup chicken broth
▢ 1 cup beef broth
▢ 1 cube beef bouillon, or 1 tsp better than bouillon
▢ 1 teaspoon onion powder
▢ ½ teaspoon garlic powder
▢ 1 ½ teaspoons Worcestershire sauce, can sub soy sauce
▢ 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional. Can also use Gravy Master.
▢ 1/4 cup cold water
▢ 3 tablespoons cornstarch
▢ 1 Tablespoon cold unsalted butter

Instructions

Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
Optional: If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. (Gravy Master works well too.)
Combine the cold water and cornstarch in a small Tupperware with a lid. Shake to combine.
Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium-low.
Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
Remove from heat. Swirl in one tablespoon cold butter just before serving. This adds a silky, velvety finish.

Notes

This recipe yields 1 + 1/4 cups
If you have drippings: Add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
This recipe is in The Cozy Cookbook on page 238!

Optional Ingredient Additions

Sautéed onions, Shallots, and/or mushrooms.Sauté at the beginning, then add broth, etc.
Fresh Rosemary, Sage, and/or Thyme.Add at the end of cooking.
A splash of Dry Red Wine. Add with the broth.
A pinch ofDijon Mustard.
Ground Pepper.

Nutrition

Calories: 69kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 702mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 87IU, Vitamin C: 4mg, Calcium: 7mg, Iron: 1mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Sauce, Side Dish

Cuisine: American

Author: Stephanie

Brown Gravy Recipe - No Drippings Needed! (2024)

FAQs

What is the difference between brown gravy and gravy? ›

It turns out, the biggest difference between the two is brown gravy is broth-based, while white gravy typically has a milk or cream base. Garcia said both types usually have flour or cornstarch for thickening and they both contain some sort of “fat or meat drippings.”

Get More Info ›

Is it better to make gravy with flour or cornstarch? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Keep Reading ›

What can you add to brown gravy to make it taste better? ›

What can you add to Brown Gravy to Make it Taste Better? We add a combination of garlic powder, onion powder, and Worcestershire sauce to give this gravy great flavor. Another addition we love is Bouillon paste, powder works too!

Show Me More ›

What is a Southern gravy called? ›

Red-eye gravy is a Southern favorite. It requires just two ingredients: the drippings of pan-fried country ham and black coffee.

Learn More ›

What makes brown gravy thicker? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Get More Info ›

What happens if you put too much cornstarch in gravy? ›

How do you fix gravy if you accidentally added too much cornstarch? The best thing you could do to loosen the gravy is to add more liquid - broth or water. Then, check the seasonings. You would need to add salt if you added water to it.

Learn More ›

What thickener is best for gravy? ›

Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat.

Learn More ›

Is cornstarch gravy healthier than flour gravy? ›

In general, if you're looking for a good flour alternative, cornstarch is not your healthiest choice.

Read On ›

What is the secret to good gravy? ›

Here are my principles for making great gravy without fear:

Make it ahead. This is the most important one. ...
Make a really good homemade turkey stock first. Don't skimp on this crucial first step. ...
Reinforce the stock's flavor. ...
Simmer, simmer, simmer. ...
Strain and cool. ...
Reduce. ...
Hot liquids only.

Nov 5, 2021

Find Out More ›

Why is my gravy not tasty? ›

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

What is it called when you mix flour and water for gravy? ›

You cannot make gravy with just water and flour. What you will get is a slurry, not gravy. To make gravy you mix equal parts of oil (or butter) and flour. Whisk them together until you have a smooth roux. Cook over medium low heat, stirring constantly, for about 3 minutes.

Can I use water instead of stock for gravy? ›

Originally Answered: How to make gravy without broth? You don't need a meat broth to make gravy. You can use water, milk, or cream to make a gravy. Brown flour in hot drippings or other fat, then slowly add the liquid while stirring.

Is gravy just flour and water? ›

At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can make excellent turkey gravy with just those ingredients, plus salt and pepper for seasoning.

Does KFC use brown gravy or chicken gravy? ›

Does KFC use brown gravy or chicken gravy? Technically, it's a brown gravy with some leftover chicken bits from their fried chicken mixed in. To replicate that flavor in our KFC gravy recipe, we use beef bouillon in addition to a bit of chicken broth.

What is considered brown gravy? ›

Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch.

Get More Info ›

Is brown gravy better than white gravy? ›

Garcia said brown gravy is best with mashed potatoes, turkey and stuffing. White gravy is often best with bits of sausage or chipped beef mixed in and eaten with biscuits. As for leftovers, both types have the same shelf life.