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    In the Kitch » Recipes » Soups, Sauces & Dressings

    Updated: Aug 6, 2024 · Published: Dec 6, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Homemade Brown Gravy Recipe

    Jump to Recipe
    Brown gravy in gravy dish with text overlay that says 'brown gravy recipe'.

    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.

    Brown gravy in a gravy warmer on wooden background.

    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.

    Jump to:
    • Homemade Brown Gravy Ingredients
    • How to Make Brown Gravy
    • Serving Suggestions
    • Tips for Perfect Brown Gravy
    • Can you Freeze Gravy?
    • Fridge Storage & Reheating
    • How to Use Up Leftovers
    • Related Dishes to Serve With Gravy
    • 📋Recipe

    Homemade Brown Gravy Ingredients

    Homemade brown gravy ingredients labeled.
    • 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

    Butter melting in frying pan.

    Step 1: Melt Butter. Melt butter in a non-stick skillet or saucepan over medium heat.

    Flour and butter mixture in frying pan.

    Step 2: Add Flour. Stir in the flour.

    Roux in frying pan.

    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.

    Broth and roux in frying pan.

    Step 4: Add Broth. Slowly whisk in the broth, about ¼ cup at a time, until smooth. Bring to a simmer.

    Brown gravy in frying pan.

    Step 5: Simmer. Lower the heat to medium-low and simmer until thickened, about 2 to 3 minutes, stirring occasionally.

    Brown gravy in frying pan with dry sherry.

    Step 6: Add Sherry (Optional). Stir in dry sherry, if using.

    Brown gravy in frying pan with a wooden spoon and salt sprinkling on top.

    Step 7: Season. Season with salt and pepper, to taste. Add some fresh herbs, if desired.

    Brown gravy in frying pan on wooden background, gravy warmer in the background.

    Step 8: Serve. Serve the homemade brown gravy!

    Serving Suggestions

    Gravy dripping over plate of meatloaf and broccoli, gravy warmer in the background.

    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!
    Brown gravy in a gravy warmer on wooden background.

    Related Dishes to Serve With Gravy

    • Brown rice in bowl with mushrooms.
      How to Cook Brown Rice on the Stove
    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast
    • Pierogies with cheese filling on blue plate.
      Easy Pierogies
    • Toad in the hole in casserole dish.
      British Toad in the Hole Recipe

    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

    Brown gravy in gravy dish with fresh herbs.

    Homemade Brown Gravy Recipe

    Joss Dyckson
    Add rich, savory flavor to your favorite dishes with homemade, brown gravy from scratch 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.
    5 from 1 vote
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    Prep Time 3 minutes mins
    Cook Time 7 minutes mins
    Total Time 10 minutes mins
    Course Sauce
    Cuisine American, British
    Servings 6 ⅓ cup servings
    Calories 94 kcal

    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
      Butter melting in frying pan.
    • 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.)
      Roux in frying pan.
    • Slowly whisk in the broth, about ¼ cup at a time, until smooth. Bring to a simmer.
      2 cups beef broth
      Broth and roux in frying pan.
    • Lower the heat to medium-low and simmer until thickened, about 2 to 3 minutes, stirring occasionally.
      Brown gravy in frying pan.
    • Stir in dry sherry, if using. Season with salt and pepper, to taste. Add some fresh herbs, if desired.
      1-2 tablespoons dry sherry
      Brown gravy in frying pan.
    • Serve!
      Brown gravy in frying pan on wooden background, gravy warmer in the background.

    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.
        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.
      • Use a Strainer: If it's still lumpy, strain it through a fine-mesh sieve to remove the lumps.

    Nutrition

    Calories: 94kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 365mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 236IUCalcium: 8mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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      5 from 1 vote (1 rating without comment)

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    1. Bob says

      November 29, 2024 at 1:01 am

      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.

      Reply
      • Joss Dyckson says

        November 29, 2024 at 10:50 am

        Hi Bob, a thick stainless steel skillet should work just fine. Make sure to preheat it first. Good luck and enjoy!

        Reply

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