Print

The Ultimate Homemade Brown Gravy: Rich, Velvety, and Made Without Pan Drippings in Under 20 Minutes

Close-up of rich, smooth homemade brown gravy served in a small white bowl on a granite countertop.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, savory homemade brown gravy from scratch without needing meat drippings. This easy stovetop recipe delivers a velvety texture that tastes better than store-bought packets, perfect for mashed potatoes or meatloaf.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk the flour into the melted butter. Cook this roux, stirring constantly, for 1 to 2 minutes until it turns a light brown color. Do not let it burn.
  3. Slowly whisk in the beef broth, ensuring no lumps form. Continue whisking until the mixture is smooth.
  4. Add the Worcestershire sauce, onion powder, garlic powder, and thyme. Stir to combine.
  5. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let it cook for 5 to 8 minutes, or until the gravy thickens to your desired consistency.
  6. Taste the gravy and season with salt and pepper as needed.
  7. Remove from heat and serve immediately over your favorite comfort foods.

Notes

  • For a deeper brown color, cook the roux for an extra minute or two until it reaches a peanut butter color.
  • If the gravy becomes too thick upon standing, whisk in a tablespoon of warm broth or water until it loosens.
  • This recipe makes a classic beef gravy; substitute chicken or vegetable broth for a lighter flavor profile.

Nutrition

Find it online: https://fooddexterity.com/homemade-brown-gravy-recipe-no-drippings/