Brown Gravy Recipe
Learning how to make brown gravy (no drippings required!) has upped my meal game and saved the day more times than I can count!Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
- ¼ cup unsalted butter (½ stick)
- ¼ cup all-purpose flour
- 2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon beef bouillon paste or powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Melt the butter in a medium pot set over medium heat. Once melted, whisk in the flour. Cook for 1-2 minutes, stirring, until there is no raw flour visible.¼ cup unsalted butter, ¼ cup all-purpose flour
- Slowly whisk in the beef broth.2 cups low-sodium beef broth
- Stir in the Worcestershire sauce, beef bouillon, onion powder, garlic powder, salt, and pepper.1 teaspoon Worcestershire sauce, 1 teaspoon beef bouillon paste, 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Increase the heat until the gravy begins to simmer. Reduce the heat to maintain the simmer and cook for 2-3 minutes until thickened, stirring often. Remove from the heat and serve.
Video
Notes
Storage: Store brown gravy in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Nutrition
Serving: 0.25cup | Calories: 72kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 477mg | Potassium: 139mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 178IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.3mg