The best part about this homemade brown gravy is that no meat drippings are required to make it, and it tastes great on turkey, chicken, beef, potatoes, poutine, and more!
Are you familiar with poutine? Poutine is a dish made of hot french fries (also known as pommes frites), gooey cheese curds, and other toppings that are then smothered in rich brown gravy.
It is a popular dish in Canada and the Northern United States. S. ) and a new favorite way for me to eat warm gravy. While visiting Montreal, we tried poutine for the first time and were utterly in love with it.
Since then, I’ve tried to recreate the hearty and delicious poutine we had in the north at home. You all adored the copycat recipe I shared for our preferred Montreal-Style Poutine from our trip as much as we do!
What’s in This Post
A sauce known as gravy is created using stock and/or the naturally running juices from cooked meat. That is frequently mixed with a variety of herbs and seasonings, thickened with either flour roux or cornstarch (though typically the former), and served.
In particular, brown gravy is a gravy made from the drippings (or stock) of roasted meat or poultry, such as beef or chicken, and is frequently, though not always, cooked with onions.
However, I’ve kept it simple for this recipe by carefully choosing a variety of aromatic spices and dried herbs. They go well with homemade beef gravy or chicken gravy. Perfect for enjoying over mashed potatoes, roasted meat, and veggies. You can even freeze the leftovers for another time!.
What You Need for Brown Gravy
With this aromatic, savory, and delectable homemade brown gravy mix made with basic pantry ingredients, you can get back to the basics (although dripping is optional, if you prefer).
- Use homemade or store-bought beef or chicken stock (or a combination of the two) to make this brown gravy recipe. Although liquid is preferred, you can also use stock tablets or pots. I use low-sodium broth to control the sodium levels.
- Unsalted butter and all-purpose flour (or a blend of all-purpose gluten-free flour) are required in equal amounts for the roux.
- Worcestershire sauce: This gives the gravy a tangy, umami-rich depth.
- Seasonings: The majority of the spices required to make chicken or beef gravy from broth are probably already in your pantry. Add salt to taste as the stock may already be salty enough. Garlic powder. Onion powder. Use low-sodium soy sauce for added umami flavor. Black pepper.
- Herbs: To create an aromatic sauce, this recipe for beef or chicken gravy uses a fairly standard combination of dried herbs. RosemaryThymeBasil – dried sage would work well in its place.
- Drippings: (Optional) I wrote this recipe specifically to give you a choice for delectable gravy if you don’t have pan drippings. However, feel free to substitute some of the broth with the drippings from a roast that you have in the oven. The juices that collect in the pan while roasting meats like beef, chicken, turkey, pork, etc. are known as drippings.
Making Brown Gravy With Roux Vs Corn Starch
To thicken the gravy instead of using flour roux, you could use cornstarch that is naturally gluten-free.
To do this, create a smooth paste or liquid of cornstarch in a small bowl by mixing it in a 1:1 ratio with cold water (start with 1 tablespoon and add more if necessary). At the conclusion of the cooking process, pour that into the pan, turn the heat up to medium, and stir constantly until the mixture thickens.
I strongly advise adding a pat of cold butter right at the end to the sauce if you’re using cornstarch and stirring until the butter melts. This will replace the additional richness you lose from the roux’s lack of butter.
How To Make Brown Gravy Without Drippings
The butter should first be melted in a saucepan over medium-low heat, being careful to prevent it from browning.
Next, whisk thoroughly before adding the flour to ensure there are no lumps. Reduce the heat to low after cooking it for 2 to 3 minutes until it turns brown.
Then, while continuously whisking to keep the roux smooth and free of lumps, slowly pour in the chicken stock (or beef stock). After each addition, allow the sauce to slightly thicken before adding more until all of it is used.
In place of some of the broth, add the meat drippings now and stir well if you want to use them.
Next, add the Worcestershire sauce, whisking well. Then, if necessary, add salt and the dried herbs. Lastly, whisk well before adding the garlic powder, onion powder, and black pepper (adjust the amounts to taste).
To thicken and reduce, give the sauce a few more minutes to simmer. Then remove the pot from the heat and enjoy!.
Make Ahead Brown Gravy
Making brown gravy ahead of time is a great idea because it can be kept in the refrigerator for 3–4 days in an airtight container.
How Do I Reheat Brown Gravy
Utilize a microwave or a stovetop, stirring well until completely smooth and heated. For it to return to the proper consistency, you might need to add an additional splash of water or stock.
Can You Freeze Gravy
The beef gravy or sauce can be kept frozen for up to six months in an airtight container, ice cube tray, or Ziplock bag. But for the best flavor, I advise using it within 3–4 months.
What To Serve With Brown Gravy
Whether you choose to make chicken or beef gravy, this homemade brown gravy is flavorful and incredibly adaptable. It is ideal for serving with roast dinners, at Thanksgiving and Christmas, and with:
- Change the broth according to the dish when cooking roasted meat (i e. e.g., beef broth gravy for roast beef, chicken broth for roast chicken, etc. ).
- This is the ideal gravy to pour over mashed potatoes. It’s like they’re made for one another!.
- Roasted potatoes or baked potatoes.
- cooked vegetables (such as Brussels sprouts, cauliflower and broccoli, carrots, asparagus, and green beans) ).
- Stuffed butternut squash.
- Over meatballs and meatloaf.
- With buttermilk biscuits and rolls.
- Use it in casseroles.
- With pies, such as shepherd’s pie (using homemade beef gravy recipes), pastry pies (beef or chicken gravy), etc.
- For poutine and to dip french fries.
- Mix it into mayonnaise to make a holiday spread.
Both will work fine for thickening homemade brown gravy. But I prefer a butter roux because it results in a richer, velvetier, luscious gravy.
I counsel using less flour in the roux if you desire a thinner gravy right away. However, if you’ve already made it, you can thin it out with more stock, broth, or water. More roux or cornstarch should be added if the gravy is too thin. Blend the flour/starch and a small amount of warm liquid to create a smooth paste to create a slurry (i e. , 1 tablespoon flour/starch to 1-2 tablespoon water). Then add that to the pan, raise the heat, and stir continuously until thickened.
The secret to avoiding lumpy brown gravy is to gradually add a small amount of stock to the roux while whisking constantly until smooth. Repeat this process until all of the stock has been used and the gravy is smooth and lump-free.
Even if you follow all the right steps, lumpy gravy can still occur occasionally. But don’t fear, as there are several fixes. The larger flour lumps can be broken up by vigorously whisking, pressing any lumps into the side of the bowl or pan, and thoroughly mixing the mixture. Before serving, simply pour the brown grain through a strainer. This, however, only functions when making a smooth gravy (i e. , no onions, etc. ). Blending: Carefully move the gravy into a food processor or blender, and then process or blend until completely smooth. With a tea towel, firmly secure the lid; take care, as the liquid is hot.
More Homemade Sauce Recipes
I’d love to hear your feedback or any questions you may have if you try this simple homemade brown gravy recipe. Please rate the recipe card below and feel free to tag me @Alphafoodie in your recipe recreations on Instagram!
Easy Brown Gravy (With or Without Drippings)
- ▢ 1.58 oz butter 3 Tbsp; unsalted
- ▢ 0.84 oz flour 3 Tbsp
- ▢ 1. 5 cups of chicken or beef stock, or combine 1 cup of stock and 1 cup of meat drippings 5 cups.
- ▢ 1 teaspoon Worcestershire sauce
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste (if chicken stock is already salty, use less salt).
- ▢ 1/4 teaspoon black pepper
- ▢ 1/4 teaspoon dried rosemary
- ▢ 1/4 teaspoon dried thyme
- ▢ 1/4 teaspoon dried basil or dried sage
- In a saucepan over medium-low heat, melt the butter, taking care to prevent it from browning.
- To ensure there are no lumps, whisk well before adding the flour. Reduce the heat to low after cooking it for 2 to 3 minutes until it turns brown.
- Small amounts of the chicken stock (or beef stock) should be added while constantly whisking to keep the roux smooth and lump-free. After each addition, allow the sauce to slightly thicken before adding more until all of it is used. In place of some of the broth, add the meat drippings now and stir well if you want to use them.
- Add the Worcestershire sauce, whisking well. Then, if necessary, add salt and the dried herbs. Black pepper, onion powder, and garlic powder should all be added; whisk well (adjust the amounts to taste).
- Give the sauce a few more minutes to simmer so that it can thicken and slightly reduce. Then remove from the heat and enjoy!.
- Allow it to cool before storing any leftovers for 3–4 days in the refrigerator in an airtight container. Freeze: You can store the beef gravy or sauce for up to six months in an airtight container, ice cube tray, or Ziploc bag. But for the best flavor, I advise using it within 3–4 months. Reheat: This homemade gravy will loosen up after being reheated after thickening while cooling in the refrigerator. Use a microwave or stovetop to do this, whisking well until everything is smooth and thoroughly heated. For it to return to the proper consistency, you might need to add an additional splash of water or stock.
- The key to avoiding lumpy gravy or sauce when working with a flour roux is to whisk constantly as the stock is added to the roux (a little at a time).
- When using fresh herbs, be sure to finely mince them and adjust the quantity. One tablespoon of fresh herbs equals one teaspoon of dried herbs.
- Drippings usage: I advise always freezing your drippings until you’re ready to use them (for up to 6 months!). Then you can incorporate them into this recipe for brown gravy and adjust the amount of broth as necessary.
- Change the broth: Simply changing the stock (and any drippings, if any) in this recipe will transform it into homemade chicken gravy or beef gravy. But combining both could also result in a universal brown gravy recipe. Other stocks/drippings should also work, like turkey.
- Using a yellow onion in place of onion powder at the beginning, before making the roux
- Mushrooms: Before making the roux, brown some mushroom slices in a skillet to make a heartier gravy.
- Wine: For brown beef gravy, I advise using dry red wine. I suggest a dry white wine for chicken gravy (just a splash when adding the broth will do).
- Mustard: To add a delicate depth of flavor, use regular or Dijon mustard or some mustard powder. Start with ½ teaspoon and increase to taste.
- Bay leaf: Works really well with homemade beef gravy.
- Adding a tiny bit of bouillon powder can help give food a meatier depth, whether it’s chicken or beef. Decrease any added salt accordingly.
- Liquid smoke: For a subdued smoky depth, add a few drops of liquid smoke.
- Adding a few drops will give your brown gravy mixture a richer brown color.