Rich and flavorful, easy brown gravy made with beef or chicken stock (with or without drippings) and thickened with a flour roux - ready to enjoy in about 10 minutes for mashed potatoes, roast dinners, Thanksgiving, and Christmas!
Melt the butter in a saucepan over medium-low heat, being careful not to allow it to brown.
Add the flour, whisking well to ensure there are no lumps. Cook it for 2-3 minutes, until it browns, then reduce the heat to low.
Pour in the chicken stock (or beef stock) a small amount at a time, whisking constantly to ensure the roux remains smooth and lump-free. Allow the sauce to thicken slightly after each addition, then add more until you’ve used it all.If you want to use the meat drippings, add them now in place of some of the broth, and stir well.
Add the Worcestershire sauce, whisking well. Then stir in the dried herbs and any salt if needed. Add the garlic powder, onion powder, and black pepper and whisk well (adjust the amounts to taste).
Allow the sauce to simmer for a few more minutes to thicken and slightly reduce. Then remove from the heat and enjoy!
Storage Instructions
Storing: Allow it to cool, and then store any leftovers in an airtight container in the fridge for 3-4 days. Freeze: You can freeze the beef gravy/ sauce in an airtight container, ice cube tray, or Ziplock bag for up to 6 months. However, I recommend using it within 3-4 months for the best flavor. Reheat: This homemade gravy will thicken as it chills in the refrigerator but becomes loose again once reheated. To do so, use a microwave or stovetop, whisking well until smooth and heated through. You may need an extra splash of water or stock to bring it back to the correct consistency.
Notes
Whisk constantly: When dealing with a flour roux, the key to avoiding lumpy gravy/ sauce is to whisk constantly when adding the stock (a little at a time) to the roux.
To use fresh herbs: Make sure to finely mince the herbs and adjust the amount accordingly. 1 teaspoon of dried herbs = 1 tablespoon of fresh herbs.
Using drippings: I recommend always saving your droppings and freezing them until you’re ready to use them (for up to 6 months!). Then you can add them to this brown gravy recipe, reducing the broth amount accordingly.
Swap out the broth: It's really easy to adjust this recipe between homemade chicken gravy or beef gravy by simply swapping out the stock used (and drippings, if any). However, combining both could also make an all-purpose brown gravy recipe. Other stocks/drippings should also work, like turkey.
What Else Could I Add To Homemade Brown Gravy?
Onion: Instead of using onion powder, sauté a yellow onion at the beginning before creating the roux.
Mushrooms: To make a heartier gravy, sauté some mushroom slices until browned before creating the roux.
Wine: I recommend using dry red wine when making brown beef gravy. For chicken gravy, I recommend a dry white wine (just a splash will do when adding the broth).
Mustard: Use regular or Dijon mustard or some mustard powder to add a subtle depth of flavor. Start with ½ tsp and increase to taste.
Bay leaf: Works really well with homemade beef gravy.
Chicken or beef bouillon: Adding a small amount of bouillon powder can help to add a meatier depth. Decrease any added salt accordingly.
Liquid smoke: Add just a few drops of liquid smoke for a subtle smoky depth.
Kitchen bouquet: A few drops will make your brown gravy mix a richer brown.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!