This gravy recipe is a classic staple that brings warmth and comfort to any meal. It’s smooth, rich, and packed with deep, savory flavors from simple ingredients like pan drippings, broth, and a touch of butter or flour to give it that perfect silky texture.
I love making gravy from scratch because it turns even the simplest dinner into something special. Plus, it’s super easy to whip up while the main dish cooks, and you can always tweak the seasoning just the way you like it. My favorite trick is to add a pinch of fresh herbs or a splash of cream to give it a little extra magic.
Gravy is one of those things that feels like a warm hug on a plate. Whether it’s poured over mashed potatoes, roasted veggies, or your favorite meat, it makes every bite better. I always make a big batch because it’s just not the same without it!
Key Ingredients & Substitutions
Butter: Butter gives gravy its rich flavor and helps make the roux. Unsalted is best so you can control the saltiness. If you’re dairy-free, use a neutral oil or vegan butter instead.
Flour: All-purpose flour thickens the gravy. Make sure to cook it with butter until golden to avoid a raw flour taste. For gluten-free, try cornstarch or a gluten-free flour blend.
Broth: Beef or chicken broth adds depth and color. If you don’t have broth, a good salted vegetable broth or even water with a bouillon cube works well.
Seasonings: Garlic and onion powder boost flavor but are optional. Worcestershire sauce adds a nice tang and enhances richness—skip if vegetarian or vegan.
How Do You Make Smooth, Lump-Free Gravy?
Making gravy without lumps can be tricky, but here are my tips for a silky result:
- Whisk the flour into melted butter well to form a smooth paste (called a roux).
- Cook the roux for a few minutes to get rid of the raw flour taste and add flavor.
- Add the broth slowly while whisking constantly to prevent lumps from forming.
- Keep stirring as it simmers—the gravy will thicken and smooth out as it cooks.
- If lumps appear, whisk vigorously or strain the gravy through a fine sieve.
With patience and steady whisking, you’ll get the perfect smooth gravy to pour on everything!
Equipment You’ll Need
- Medium saucepan – I like this because it heats evenly and is just right for making gravy from start to finish.
- Whisk – keeps the gravy smooth and helps blend ingredients without lumps.
- Measuring cups and spoons – for precise amounts of butter, flour, and broth.
- Stirring spoon – useful for stirring and scraping the bottom as it cooks.
Flavor Variations & Add-Ins
- Use turkey or vegetable broth instead of beef or chicken for a different base flavor.
- Add a splash of cream or milk at the end for a richer, creamier gravy.
- Stir in sautéed mushrooms or caramelized onions for extra texture and flavor.
- Mix in fresh herbs like thyme or rosemary to give it a fragrant touch.
Classic Brown Gravy Recipe
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef or chicken broth (or vegetable broth as a substitute)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce (optional, for added depth)
How Much Time Will You Need?
This gravy takes about 10 minutes from start to finish. It’s quick enough to make while your main dish is cooking and requires just a few minutes of active stirring until thickened to perfection.
Step-by-Step Instructions:
1. Melt the Butter
Place a medium saucepan over medium heat. Add the butter and let it melt completely until it begins to foam, but don’t let it brown.
2. Make a Roux
Whisk in the flour so it combines smoothly with the melted butter. Keep whisking and cook for 2 to 3 minutes until the mixture turns a warm golden brown color—this helps remove the raw flour taste and adds a rich flavor.
3. Add Broth Slowly
Gradually pour in the broth while whisking continuously. This helps prevent lumps and ensures your gravy stays smooth.
4. Simmer and Thicken
Bring the mixture to a gentle simmer, stirring often. You’ll notice it thickening within minutes.
5. Season to Taste
Stir in optional garlic powder, onion powder, and Worcestershire sauce for extra flavor. Add salt and pepper to your liking.
6. Final Simmer
Let the gravy cook for 2 to 3 more minutes, stirring frequently until it reaches the thickness you want.
7. Serve Warm
Remove from heat and pour over mashed potatoes, meat, or any dish you like. Enjoy your homemade, flavorful brown gravy!
Can I Use Gluten-Free Flour to Make This Gravy?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold broth first to create a slurry, then whisk it into the hot broth to avoid lumps.
How Can I Make This Gravy Thicker or Thinner?
To thicken gravy, simmer it a bit longer to reduce, or add a little extra flour or cornstarch slurry. To thin it, simply whisk in a splash more broth until you reach your desired consistency.
Can I Prepare Gravy Ahead of Time?
Absolutely! Make the gravy up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, whisking occasionally and adding a splash of broth or water to loosen it if needed.
What Can I Use if I Don’t Have Worcestershire Sauce?
If you don’t have Worcestershire sauce, try substituting with a splash of soy sauce or a teaspoon of balsamic vinegar to add that rich, tangy depth of flavor.