Brown Gravy Recipe

Brown gravy in a white gravy boat next to a plate of salisbury steak and mashed potatoes

5 from 11 votes

Easy brown gravy recipe made with 6 ingredients! No drippings required. I use beef broth, butter, flour, optional diced onion, and a little salt, along with Worcestershire sauce.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 73kcal

Author: Jocelyn Delk Adams

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.

How to Store & Reheat Brown Gravy

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