Brown Gravy Recipe

by Stephanie on July 13, 2020 (Updated December 30, 2023)272*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

Can you make gravy with just flour and water? ›

(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.) Whisk the gravy while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.

Get More Info Here ›

What's the difference between beef gravy and brown gravy? ›

What is the difference between brown gravy and beef gravy? A brown gravy comes from any brown stock, whereas beef gravy always comes from beef stock specifically. In other words, all beef gravy is a brown gravy but not all brown gravy is beef gravy.

Discover More Details ›

Is cornstarch or flour better for gravy? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Keep Reading ›

What's the difference between brown gravy and breakfast 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.”

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

One way to thicken gravy with flour is by making a slurry. A slurry is made by whisking 2 tablespoons of flour with cold water, which then gets whisked into the gravy.

Know 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.

Read On ›

What makes brown gravy better? ›

12 Ways To Make Store-Bought Gravy Taste Homemade

Add flavorful brown butter. ...
Swirl some cognac into the mix. ...
Savory drippings will elevate gravy. ...
Wine makes gravy taste divine. ...
Sprinkle in some herbs. ...
Roasted garlic will give gravy pungency. ...
Blend in the earthy essence of mushrooms. ...
Incorporate a splash of vermouth.

More items...

Nov 13, 2023

Learn More ›

What is the difference between homestyle gravy and brown gravy? ›

Brown gravy is usually made with the drippings of whatever meat you cooked (roast, chicken, turkey etc..), and spices. It could also be made from stock if not using meat. A white gravy is more cream based, so you'd use cream, and butter, some flour perhaps.. some may even use mushroom soup or the like.

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.

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What is American 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.

What's the difference between brown gravy and turkey gravy? ›

Brown gravy is made using meat drippings and stock, along with fat (butter) and a thickening agent (flour or cornstarch). Thus, turkey gravy is a brown gravy. You can also make brown gravy with the drippings from other kinds of meat, such as a roast or chicken.

Learn More Now ›

Is plain flour OK for gravy? ›

Sprinkle 3 tbsp plain flour into the tin and mix until well blended. Continue cooking, stirring continuously, for 2 minutes allowing the flour to cook through to make a 'roux' (a thickening base for your gravy).

Can I use water for gravy instead of milk? ›

However, you can make gravy without milk. All you have to do is replace the milk with a dairy free milk or water. Gravy without water isn't as white, so I like putting in a splash of dairy free milk for color.

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How to make gravy without cornstarch and flour? ›

Mix 1 tablespoon plus 1 teaspoon arrowroot powder with 3 tablespoons water until dissolved for every 1 cup of gravy. While whisking the gravy constantly over medium heat, add the arrowroot mixture a little bit at a time. Cook, whisking often, until the gravy thickens.