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

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook,Instagram, andPinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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 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.

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.

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

A slurry is generally made with liquid (often water or broth) mixed with either cornstarch or flour and added to a hot liquid to thicken it. Because a slurry is a concentrated starchy liquid it will thicken sauces and gravy.

Keep Reading ›

What is the ratio of flour to liquid for gravy? ›

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.