Brown Gravy Recipe
This Brown Gravy Recipe comes together in just 10 minutes, no drippings required, and delivers deep, savory flavor with a smooth, velvety finish.
Learn the secret to rich, umami-packed gravy that pairs beautifully with meats, mashed potatoes, or stuffing, all with pantry-friendly ingredients.
Key Ingredients for Brown Gravy Recipe Success
Chicken broth – Balances richness with a mild, savory base that softens the intensity of beef broth.
Beef broth – Builds a hearty, meaty backbone essential for classic brown gravy flavor.
Beef bouillon cube or Better than Bouillon – Concentrated umami that intensifies depth; choose your favorite format.
Onion powder – Adds a gentle, sweet-savory layer that mimics caramelized onions.
Garlic powder – Boosts flavor complexity with a subtle, earthy bite.
Worcestershire sauce – Introduces tang and depth with hints of vinegar, molasses, and anchovy.
Kitchen Bouquet (optional) – Enhances color and richness without overpowering the taste.
Cornstarch – Creates thickness and gloss, yielding a luscious texture.
Unsalted butter – Whisked in at the end for a creamy, restaurant-quality sheen and flavor.
How to Make Brown Gravy Recipe Without Drippings
Simmer broths, bouillon, and seasonings to meld savory depth.
Thicken with a cornstarch slurry for silky texture.
Finish with cold butter for a glossy, professional touch.
Pro Tips for the Best Brown Gravy Recipe
For a deeper color, a few drops of Kitchen Bouquet or Gravy Master do wonders—just don’t overdo it. Simmering gently after thickening allows flavors to deepen. Adding butter at the end mimics the “monter au beurre” technique used by chefs, bringing a rich finish and smoothing the texture. For added depth, soy sauce can substitute Worcestershire, especially for those avoiding anchovies.
How to Store Leftover Brown Gravy Recipe
Refrigerate leftover brown gravy in an airtight container for up to 4 days. For longer storage, freeze in small containers or ice cube trays for easy portioning. Reheat gently over low heat, whisking to restore smoothness; add a splash of broth if needed to loosen the consistency.
Frequently Asked Questions
Can I use only beef broth instead of mixing with chicken broth?
Yes, but the gravy may be more intense. Combining both balances depth and mildness for a smoother finish.
How do I avoid lumps in my gravy?
Shake the cornstarch with cold water before adding, and whisk constantly as it thickens.
Is there a gluten-free version of this gravy?
Yes, this recipe is naturally gluten-free since it uses cornstarch instead of flour.
Can I add mushrooms or onions for extra flavor?
Absolutely—sautéed mushrooms or onions add great texture and flavor. Add them before simmering the broth.
Brown Gravy Recipe
Ingredients
- 1 cup beef broth
- 1 tablespoon cold unsalted butter
- ½ teaspoon garlic powder
- 1 cube beef bouillon or 1 teaspoon Better Than Bouillon
- 2 –3 drops Kitchen Bouquet or Gravy Master optional, for color
- 1¼ cups water divided (¼ cup for slurry + 1 cup from broth)
- 1 teaspoon onion powder
- 3 tablespoons cornstarch
- 1 cup chicken broth
- 1½ teaspoons Worcestershire sauce or soy sauce substitute
Instructions
- In a medium-sized saucepan, blend together the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Stir well to integrate the seasonings.
- If a richer color is desired, introduce a few drops of Kitchen Bouquet or Gravy Master.
- Create a slurry by shaking together ¼ cup cold water with the cornstarch in a lidded container until smooth.
- Bring the broth mixture to a rolling boil, then incorporate the cornstarch slurry while whisking continuously.
- Allow the gravy to thicken; once it reaches a desired consistency, lower the heat to medium-low and simmer gently for 2–3 minutes.
- Remove the saucepan from heat and whisk in the cold butter to achieve a silky finish
Notes
For enhanced depth when using pan drippings, substitute part of the broth with your drippings, adjusting bouillon to taste.
