Brown Gravy Recipe
Add rich, savory flavor to your favorite dishes with brown gravy 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 Ingredients
- butter and flour to make a roux
- beef broth
- dry sherry (optional)
- Salt, pepper and fresh herbs (if desired)
Brown 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, brown gravy’s warm, comforting aroma makes it best for autumn roasts and holiday meals.
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.
You can also 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.
How to Use Up Leftover Brown Gravy
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!
Which recipes do you pair with brown gravy? Let us know how you serve your gravy in the comments and if you liked this simple recipe, please share it!
Brown Gravy Recipe
- 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
- Melt butter in a non-stick skillet or saucepan over medium heat.¼ cup butter
- Stir in the flour.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.1-2 tablespoons dry sherry
- Season with salt and pepper, to taste. Add some fresh herbs, if desired.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Tomato Gravy
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!