Learn how to make brown gravy from scratch with our easy homemade recipe. It's perfect for serving over mashed potatoes.
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It's easy to make a rich, comforting gravy without a mix. The classic sauce can take your meals from ordinary to extraordinary by adding flavor and depth to your dishes.
I've already shared my recipe for chicken gravy without drippings. In this post, I'll show you how to use a similar process to make an easy homemade brown gravy recipe without pan drippings.
Reasons to Love
- Rich Flavor. Gravy adds a delicious richness to your dishes and enhances the overall taste. It also brings a savory depth that complements meats like pork or beef.
- Versatile. The flavorful sauce turns the simplest meals into restaurant-quality dishes with its savory profile. It's a delicious condiment for mashed potatoes, rice, and even sandwiches.
First off, you’ll need some butter, all-purpose flour, and a good beef bouillon paste. These ingredients form the base of your gravy. You'll also need a sturdy whisk and a heavy-bottomed saucepan.
Here's what you'll need to make gravy using the easy recipe:
- beef bouillon paste
- Worcestershire sauce
- all-purpose flour
- garlic power
- onion powder
Scroll down to the recipe card for quantities used.
Once you've gathered the ingredients, it's time to make this recipe. Start by melting the butter in a pot over medium heat.
Add the flour. Stir and sauté for 1 minute, stirring often.
Slowly whisk in the water until well combined.
Add the garlic powder, onion powder, and beef bouillon.
Pour in the Worcestershire sauce and whisk until well combined.
Simmer for 2-3 minutes and then serve. Add salt and pepper, to taste, if needed.
Hint: If the gravy is too thick, you can thin it out by adding more broth or water gradually. If it's too thin, continue simmering to allow for further reduction.
Get creative with ingredient combinations to take your brown gravy to new heights. Here are a few ideas you can try:
- Soy sauce - add soy sauce to intensify the overal taste profile with a savory umami flavor.
- Vinegar - incorporating a splash of red wine or balsamic vinegar can infuse an intriguing acidity that cuts through the heaviness, creating an enticing contrast and enhancing the overall flavor experience.
- Cornstarch or Arrowroot as Thickeners: If you prefer gluten-free options or want a glossy finish, you can use cornstarch or Arrowroot as thickeners. Mix them with a small amount of cold water before adding to the gravy.
- Beef broth - if you substitute beef broth or beef stock for the bouillon paste and water, you may need to add a little more butter and flour.
You may also want to try using this gravy for preparing slow cooker pork chops in the morning before going to work.
Top tip: To smooth out lumps, strain the gravy through a fine mesh sieve or use an immersion blender to break them down.
- Gradually whisking in the water helps prevent lumps by slowly blending the ingredients together so they don't form clumps.
- Once all ingredients are combined, let the gravy simmer over low heat. This not only melds the flavors but also helps to thicken the gravy naturally.
For a classic and comforting option, consider drizzling the gravy over a creamy mashed potatoes. The rich flavor of the gravy beautifully complements the smooth texture of the potatoes, creating a heavenly combination.
This is the best gravy to serve over roast beef and meatloaf when you have no drippings. You can even leave the tomato topping off my copycat Cracker Barrel meatloaf and drizzle gravy over it instead. Or, use it to add flavor to Dutch oven corned beef and potatoes.
Additionally, don't hesitate to get creative. Consider using the brown gravy as a dipping sauce for air fryer lumpia or as a topping for pork steaks in the oven. With so many delicious options for pairing, the homemade brown gravy will surely steal the spotlight at any dining table.
Leftover brown gravy can be stored in an airtight container and kept in the refrigerator for up to 3-4 days. Make sure to let the gravy cool completely before transferring it to the container to prevent condensation. If you have a large quantity of leftover gravy, you can also freeze it for up to 3 months. Simply pour the cooled gravy into a freezer-safe container, leaving some room for expansion, and label it with the date before placing it in the freezer.
When reheating leftover brown gravy, you can do so on the stovetop over low heat, stirring occasionally until heated through. If the gravy has thickened too much after refrigeration or freezing, you can add a little bit of broth or water while reheating to reach your desired consistency. It's important to ensure that the gravy is heated thoroughly to kill any bacteria that may have developed during storage.
What is the difference between using a roux and a slurry for thickening brown gravy?
A roux involves cooking fat with flour before adding liquid, resulting in a thicker texture and nutty flavor. On the other hand, a slurry mixes cold liquid with flour to prevent lumps but produces a lighter consistency. Choose based on your desired thickness.
What can be added to enhance the flavor?
Try adding ingredients caramelized onions, mushrooms, fresh herbs, Worcestershire sauce, red wine vinegar, or even a splash of soy sauce. These additions introduce layers of complexity and savory notes to your gravy.
Want more easy small-batch recipes for one or two? Here are some comfort foods you can try:
- Crock-pot mac and cheese is cooked to perfection with little effort.
- Tuna melt in air fryer is a crispy and cheesy twist on a classic sandwich.
- Easy beef stew is a hearty dish loaded with meat and vegetables.
- Shrimp and corn bisque is an indulgent soup providing pure comfort.
- Personal pizza is easy to customize for a simple customized meal.
Homemade Brown Gravy with No Drippings
- 1 cup water
- 2 teaspoons beef bouillon paste
- ½ teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon butter
- Melt the butter in a pot over medium heat.
- Stir in the flour and saute for 1 minute, stirring often.
- Slowly whisk in the water until well combined.
- Mix in the beef bouillon, Worcestershire sauce, garlic powder, and onion powder until well combined.
- Simmer for 1-2 minutes and then serve.