Add rich, savory flavor to your favorite dishes with this homemade, brown gravy recipe from scratch. No need to prepare your meat first--this easy recipe shows you how to make brown gravy without drippings, in only 10 minutes. Pour the sauce in a gravy boat, and let your guests serve themselves when they arrive for a sit-down dinner.
This delicious and easy, brown gravy is ideal with roasted meats like turkey, chicken (try it on this roasted chicken and potatoes), beef, and pork. Sure, you can buy gravy, but homemade offers better control over ingredients and flavors.
It's also commonly served with mashed potatoes, stuffing, or vegetables. I have an easy tutorial showing how to make stuffing in the oven that would taste amazing with this gravy.
It can even be adapted for vegetarian versions using mushroom broth. For more savory gravy recipes, try my tomato gravy, gravy for ham and sawmill sausage gravy.
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Homemade Brown Gravy Ingredients
- butter and all-purpose flour - to make a roux
- beef broth - I buy prepared beef broth (you could also use bison broth)
- dry sherry - this is optional to add depth and complexity to the homemade brown gravy
- fresh herbs - if desired (such as thyme, rosemary, parsley and oregano)
*Check recipe card for ingredient amounts.
How to Make Brown Gravy
Step 1: Melt Butter. Melt butter in a non-stick skillet or saucepan over medium heat.
Step 2: Add Flour. Stir in the flour.
Step 3: Cook. Cook until the mixture is golden in color (about 5 to 7 minutes), stirring constantly.
Chef's Note: You want the roux to bubble gently. If it is bubbling too vigorously, turn the heat down to medium-low.
Step 4: Add Broth. Slowly whisk in the broth, about ¼ cup at a time, until smooth. Bring to a simmer.
Step 5: Simmer. Lower the heat to medium-low and simmer until thickened, about 2 to 3 minutes, stirring occasionally.
Step 6: Add Sherry (Optional). Stir in dry sherry, if using.
Step 7: Season. Season with salt and pepper, to taste. Add some fresh herbs, if desired.
Step 8: Serve. Serve the homemade brown gravy!
Serving Suggestions
This gravy adds a hearty, rustic flavor with a subtle beef aftertaste to homemade dishes. Drizzle gravy over pot roast, steak, meatloaf, mashed potatoes, vegetables and roasted chicken or turkey for added color, flavor and deliciousness.
While you can enjoy gravy any time of the year, its warm, comforting aroma makes it best for autumn roasts and holiday meals.
Tips for Perfect Brown Gravy
- Stir Consistently: Prevents lumps and ensures a smooth texture.
- Use a Strainer: If it's still lumpy, strain it through a fine-mesh sieve to remove the lumps.
- Add Liquid Gradually: Add the broth slowly while stirring to achieve the best consistency.
- Taste and Adjust: Regularly taste and adjust the seasoning for a balanced flavor.
Can you Freeze Gravy?
Yes, you can freeze gravy for up to four to six months in the freezer. Store it in airtight containers or freezer bags, or freeze portions in ice cube trays so you don't have to thaw the whole container every time.
Fridge Storage & Reheating
You can also store your leftover gravy in the fridge. It can last up to 4 days in the fridge in an airtight container, so eat quickly or send it to the freezer.
Reheat it on the stove over medium heat. Whisk in some extra broth if it has thickened too much.
How to Use Up Leftovers
If you store the gravy in the fridge, find creative ways to use the whole container up before it goes bad. It can be one of the most versatile ingredients in your kitchen:
- Simmer meat and vegetables in a pan with gravy.
- Add gravy to soup to thicken up the broth and enhance the flavor.
- Gravy on toast makes a quick, savory breakfast or snack.
- For a Cajun-style meal, pour gravy on cooked rice.
- Make poutine!
Related Dishes to Serve With Gravy
If you tried this Homemade Brown Gravy Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Homemade Brown Gravy Recipe
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1-2 tablespoons dry sherry - optional
- salt and pepper - to taste
- fresh herbs - minced - optional
Instructions
- Melt butter in a non-stick skillet or saucepan over medium heat. Stir in the flour.¼ cup butter, ¼ cup all-purpose flour
- Cook until the mixture is golden in color (about 5 to 7 minutes), stirring constantly. (You want it to bubble gently. If it is bubbling too vigorously, turn the heat down to medium-low.)
- Slowly whisk in the broth, about ¼ cup at a time, until smooth. Bring to a simmer.2 cups beef broth
- Lower the heat to medium-low and simmer until thickened, about 2 to 3 minutes, stirring occasionally.
- Stir in dry sherry, if using. Season with salt and pepper, to taste. Add some fresh herbs, if desired.1-2 tablespoons dry sherry
- Serve!
Notes
- Fridge Storage: You can store your leftover brown gravy in the fridge. It can last up to 4 days in the fridge in an airtight container, so eat quickly or send it to the freezer.
- Freezer Storage: You can also freeze gravy for up to four to six months in the freezer. Store it in airtight containers or freezer bags, or freeze portions in ice cube trays so you don't have to thaw the whole container every time.
- Reheating: Reheat on the stove over medium heat. Whisk in some extra broth if it has thickened too much.
- Tips:
- Stir Consistently: Prevents lumps and ensures a smooth texture.
-
- Taste and Adjust: Regularly taste and adjust the seasoning for a balanced flavor.
- Use a Strainer: If it's still lumpy, strain it through a fine-mesh sieve to remove the lumps.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Bob says
I have a stainless steel electric skillet. Should I do anything different? I just had to throw out my non stick due to the bottom was peeling.
Joss Dyckson says
Hi Bob, a thick stainless steel skillet should work just fine. Make sure to preheat it first. Good luck and enjoy!