Brown Gravy Recipe – Easy, Homemade & Full of Flavor
This homemade brown gravy recipe is rich, smooth, and incredibly flavorful. Made with simple pantry ingredients, it's perfect for mashed potatoes, meatloaf, and more. Skip the store-bought mixes and make this classic brown gravy from scratch in just minutes!
Equipment
- Medium saucepan
- Whisk (for smooth, lump-free gravy)
- Measuring cups and spoons
- Ladle or spoon (for serving)
Ingredients
- ✅ 2 cups beef broth or chicken/vegetable broth for variations
- ✅ 2 tablespoons unsalted butter
- ✅ 2 tablespoons all-purpose flour
- ✅ ½ teaspoon onion powder
- ✅ ½ teaspoon garlic powder
- ✅ ½ teaspoon Worcestershire sauce optional for depth of flavor
- ✅ Salt and black pepper to taste
Instructions
- Step 1: Melt the Butter
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. If using meat drippings, replace butter with about 2 tablespoons of drippings.
- Step 2: Make the Roux
- Sprinkle in 2 tablespoons of flour, whisking constantly.
- Stir for 1-2 minutes until the roux turns light brown and smells slightly nutty. This removes the raw flour taste.
- Step 3: Gradually Add the Broth
- Slowly pour in 2 cups of beef broth, whisking continuously to prevent lumps.
- Keep stirring until the mixture is smooth.
- Step 4: Season the Gravy
- Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and Worcestershire sauce.
- Season with salt and black pepper to taste.
- Step 5: Simmer & Thicken
- Let the gravy simmer for 3-5 minutes, stirring frequently, until it thickens.
- If too thick, add a little more broth; if too thin, simmer longer.
- Step 6: Serve & Enjoy!
- Remove from heat and pour over mashed potatoes, meatloaf, or roasted meats.
- Enjoy your rich, homemade brown gravy!
Notes
✔ No Beef Broth? Use chicken broth for a lighter flavor or vegetable broth for a vegetarian option.
✔ Gluten-Free? Replace flour with cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons water).
✔ Extra Flavor? Add a splash of soy sauce, balsamic vinegar, or a pinch of dried herbs.
✔ Storing: Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stovetop, adding a bit of broth if needed.
✔ Gluten-Free? Replace flour with cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons water).
✔ Extra Flavor? Add a splash of soy sauce, balsamic vinegar, or a pinch of dried herbs.
✔ Storing: Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stovetop, adding a bit of broth if needed.