Brown Gravy Recipe
A classic brown gravy prepared effortlessly in just 10 minutes—no pan drippings required. This richly flavored sauce uses a trio of flavor enhancers and a refined culinary technique to yield a smooth, luxurious texture.
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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
This recipe makes approximately 1¼ cups of gravy.
For enhanced depth when using pan drippings, substitute part of the broth with your drippings, adjusting bouillon to taste.
For enhanced depth when using pan drippings, substitute part of the broth with your drippings, adjusting bouillon to taste.