Go Back
–+ servings
Brown gravy in gravy dish with fresh herbs.
Print Recipe
5 from 1 vote

Homemade Brown Gravy Recipe

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.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American, British
Servings: 6 ⅓ cup servings
Calories: 94kcal
Author: Joss Dyckson

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
US Customary - Metric

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 brown 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: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 365mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Calcium: 8mg | Iron: 1mg
QR Code linking back to recipe