brown gravy recipe

If you don&#039;t have pan drippings and still want a rich, velvety, flavorful gravy for your roast, hamburger steak or French fries, you can make this beef gravy recipe without drippings in 5 minutes. Quick, easy and essential if you&#039;re a gravy lover. Ditch the gravy packets! 

Beef Gravy Recipe (without drippings)

all purpose flour

thyme (or 1 tbsp fresh)

(354 milliliters) beef broth, Note 2

salt and pepper

MAKE ROUX (FLOUR AND OIL): Put 2 tablespoons oil (or butter, half butter/half oil or fat drippings) in small saucepan. Heat to medium heat. Stir in 2 1/2 tablespoons of flour and cook, stirring, for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don&#39;t let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.

FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth and thyme. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings (salt, pepper, more thyme). Note 4 for added flavorings.Gravy will thicken on standing or in fridge. To loosen, add a splash of water or broth.

A great recipe, easy and simple to make. Tastes more like turkey gravy than beef, likely because of the thyme.  But I will definitely make again, loved it!!

This is a super flavorful Brown Gravy recipe that starts by caramelizing onions and garlic and is seasoned with beef base and spices. Perfect for gravy or any beef recipe!

Brown Gravy Recipe

butter

onion

garlic

beef broth (divided)

water

Worcestershire sauce

tsp Beef Base (Better Than Bouillon brand)

onion powder

garlic powder

tsp black pepper

bay leaf

Tbsp. corn starch

Set a large skillet over medium low heat, melt the butter.

Add the onions and garlic and caramelize in the butter, stirring occasionally, for about 15 minutes until the onions become golden around the edges.

Stir in the 2 cups beef broth, scraping up any browned bits on the bottom of the pan. This is called deglazing and adds flavor to your gravy! Also add in the water, Worcestershire, beef base, onion powder, garlic powder, black pepper and bay leaf. Whisk together.

Simmer together for 5 minutes over medium low heat.

Either with a slotted spoon or a mesh sieve over a bowl, strain out the solids before moving on (onions, garlic, bay leaf, then discard).You can also opt to leave the onions and garlic in your gravy, just make sure to take out the bay leaf.

In a small bowl mix together the corn starch and remaining 1/4 cup of beef broth.

Bring the gravy liquid back to a simmer, whisk cornstarch slurry into simmering gravy liquid. It should thicken pretty quickly.

Thicken and simmer for 2-3 minutes.

Taste for seasoning and serve over mashed potatoes or anything made better with brown gravy!

The best gravy I've had.  Even better than Grandma's!

Homemade gravy has never been easier! Learn How to Make Gravy from Drippings, whether you&#039;re cooking chicken, turkey, pork or beef!

Homemade Gravy Recipe

unsalted butter

flour (,

low-sodium broth (, chicken, turkey or vegetable)

drippings

salt & black pepper (, to taste)

Other flavor add-ins

Melt the 1/4 cup unsalted butter over medium heat in a saucepan.

When melted, whisk with the 1/4 cup flour until a paste forms. Continue to whisk until roux starts to brown and become fragrant.

Slowly add the 2 cups low-sodium broth and 2 tablespoons drippings while whisking vigorously. Continue to whisk until fully heated.

Taste test for seasoning. Add the Kosher salt &amp; freshly ground black peppersparingly until desired taste is achieved.

Add other Other flavor add-ins, if desired and continue to heat for 5-15 minutes.

If you run into problems, such as your gravy being too thin, too thick, too salty or having other issues, check this post for common gravy problems and how to solve them!

If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

Made this for thanksgiving and used cornstarch because of a gf guest. Turned out great.

Yes, the potato trick does help remove salt.  I am the gravy queen in our family and showed how to do that one year when the broth left from the host's cooking was too salty to make gravy with-astounded a couple of people, and we got the gravy made.  It certainly won't take all the salt out, but will help- and if you want to you can save the potato to add to soup, mashed potatoes, potato pancakes, etc. where the salt from it can be used rather than adding the salt you usually night add, and there is no waste that way.   Using cream to make the gravy rather than just water or broth will also tone down the saltiness. I always get as close to a salt-free broth as I can-trust me, it is a lot easier to add some than get excess out, and with low sodium broth, if I want to use a seasoning blend, I don't have  to worry about too much salt. Also, if you read labels on broth, you will learn that many times the ones that say "low sodium" actually have more sodium than some that do not say that-odd, but true, so double check the nutrition labels.
The ratios in the recipe here are just fine for making a nice gravy, as are the instructions

It was the best gravy, it turned out great and without any lumps.

I came across this recipe a while back and decided to try it. Absolutely delicious!! I've tried to make gravy before and it was a disaster. My husband and kids were impressed. I did add more drippings than what the recipe called for.

I loved this east recipe. I added two cups of drippings instead and it was awesome

I have always bern just terrible at making gravies. My grandma and dad were both gravy gurus and  that was intimidating. Now after using this recipe i don't know how i messed up all these years. I followed your instructions to a T and viola! Perfect no lump chicken gravy. I really wish i would have taken a photo because it was beautiful. But it was also delicious and we devoured it before i had the chance to snap a photo. So maybe next time. Lol. Thank you for giving all the info and tips and now I'm no longer the only Cowan who can't make gravy! Yay!

Easiest and savory, my best gravy ever, thanks!

This is the perfect recipe for making an easy gravy for the holidays. It's perfect because you can substitute any drippings. I used it to make a prime rib gravy and it was so good.

This gravy recipe looks so delicious and yummy! The creamy texture makes it so enticing! I'll definitely try this at home combined with an Air Fried Chicken!

Homemade is always best! This is just like my mom makes!

Wow, making my own gravy from drippings was WAY easier than I thought! I am saving this recipe - it is a winner! I have tried with a few different roasts and it turned out perfect every time. Thanks for the delicious recipe!

Love this recipe. Gravy is wonderful. Thank you for the recipe

This recipe is fool-proof, thank you so much. Now my whole family uses this recipe!

https://www.youtube.com/watch?v=GSa3Ufspqwk

Forgot to pick up a jar of gravy from the store? That is about to be the best mistake of your life. Making gravy from drippings is not only easy, but it’s so much more delicious than the jarred stuff. And the same recipe works for chicken gravy, turkey gravy or beef gravy.

Homemade gravy has never been easier! Learn How to Make Gravy from Drippings, whether you’re cooking chicken, turkey, pork or beef. The ingredients are super simple.

INGREDIENTS

-1/4 cup unsalted butter
-1/4 cup flour
-2 cups broth
-2 tablespoons drippings
-Kosher salt & freshly ground black pepper , to taste

Click here for the full recipe: https://www.savoryexperiments.com/gravy-drippings/

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