Nothing beats homemade Southern brown gravy boos, and this recipe proves it. I start with a simple roux of butter, flour, and onions, then whisk in beef broth and a splash of Worcestershire sauce until it’s thickened. No drippings needed, and it’s ready in just 10 minutes flat.
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How to Make Brown Gravy
Step 1: Melt butter in a small saucepan. Then, add the onions and cook until translucent.
Step 2: Sprinkle flour over onions. Whisk vigorously, creating a paste, and cook.
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Step 3: Slowly add broth, stirring constantly.
Step 4: Add in Worcestershire and salt once all the broth has been added. Let the mixture come to a simmer and continue cooking until the gravy is thickened.
Brown Gravy Recipe
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Equipment
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup yellow onion diced small
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
Instructions
- In a small saucepan over medium heat, melt butter. Add onion and cook until translucent, about 2-3 minutes.
- Sprinkle flour over onions and whisk vigorously, creating a paste. Cook for about 1 minute.
- Stirring constantly, slowly add broth, about ¼ cup at a time, until all the broth is added. Add in Worcestershire and salt.
- Let mixture come to a simmer and continue cooking until gravy is thickened about 3-4 minutes. Taste for seasoning. Serve immediately.
Notes
- Keep Whisking: Especially when you’re adding the flour. This ensures a lump-free, velvety brown gravy that’s smooth as silk.
- Taste as You Go: Don’t wait until the end to check for seasoning. Every now and then give it a taste, adjusting the salt or any other seasoning to make sure it’s shaping up just right.
- Mind the Temperature: Keep that flame gentle, especially towards the end. A low, consistent heat ensures the gravy thickens up just right without the risk of burning or sticking to the bottom of the pan.
- Mix Up a Slurry: If your gravy came out watery, don’t panic! Mix a tablespoon of cornstarch with a couple of tablespoons of cold water, whisk it into the gravy, and watch as it thickens up.
- Fridge: Once you’ve mastered how to make brown gravy and have some leftover (lucky you!), transfer it to an airtight container and place it in the fridge. It’ll stay good for up to 3-4 days.
- Freezer: Pour the cooled gravy into a freezer-safe bag or container, press out the air, and freeze for up to 3 months.
- Reheating: Warm it on the stove over low heat, stirring now and then until smooth. Or microwave it in short bursts, stirring between each one to keep it from getting weird.
Nutrition
Recipe Tips
- Whisk constantly. Especially when the flour hits the pan. Keeps your gravy smooth and lump-free.
- Taste as you go. Adjust the salt early on so everything’s seasoned just right before serving.
- Keep the heat low. A gentle simmer thickens the gravy without burning or sticking.
- Use a slurry if needed. Mix a tablespoon of cornstarch with a splash of cold water, then whisk it in. Your gravy will thicken right up!
- Add drippings if you have them. This beef gravy without drippings is already bomb, but drippings take it over the top.
Serving Ideas
- Classic Mains: This is the best beef gravy recipe to serve with Salisbury steak (a MUST), meatloaf, turkey, ham, or chicken.
- Mashed Potatoes: Ladle it over creamy mashed potatoes, garlic mashed, or cheesy cream cheese mash.
- Biscuits & Rolls: Spoon it over warm buttermilk biscuits, honey butter rolls, or leftover yeast rolls. They’ll soak up every drop.
- Roasted Meats: This brown gravy is perfect with lemon roasted chicken, roasted turkey breast, or roasted turkey legs.
- Veggies: Bring some life to roasted fingerling potatoes, honey glazed carrots, or steamed veggies.
Recipe Help
Strain it through a fine-mesh sieve to catch the lumps.
Add a splash of unsalted broth, milk, or cream to tone it down. Or toss in a peeled potato while it simmers to soak up some of that salt. Just take it out before serving.
Yep! You can leave it out or use a splash of soy sauce instead.
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There is nothing better than a rich and smooth brown gravy slathered over roast beef and mashed potatoes. My family loves this recipe!
This a lovely gravy, we had it with roasted chicken and mash and it was voted gravy of the year. Your recipes never disappoint and I love your book! Thank you again!
This gravy was a big success in my house. The kids love it. The next occasion will be Thanksgiving.. Thanks for the recipe.
I could see this gravy pairing well with a variety of different recipes and definitely seems great to have on hand for Thanksgiving.