Make this EASY Beefiness Gravy recipe in but 10 minutes with NO drippings needed! Learn 3 secret ingredients to add together depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.

Serve this gravy with mashed potatoes, salisbury steak, homemade rolls, buttermilk biscuits, country fried chicken, cube steak, and more!

A spoon drizzling brown gravy over warm mashed potatoes.

Chocolate-brown Gravy Recipe

Believe me when I say, I don't child effectually when it comes to gravy. Afterward all, I plan on pairing this recipe with everything. Poutine, Fried Chicken, Mashed Murphy Goulash, Roast Chicken, Pot Roast, Steak, the works. Then when I decided to mail this recipe, I knew that it had to exist perfect.

And permit me tell y'all, it is perfect. NO DRIPPINGS necessary! (Simply of course it's an option.)

Let's talk virtually what makes this thebest brown gravy recipe.

Using a Roux vs. a Slurry for Gravy

At that place are two basic methods to make a prissy thick gravy. Let's take a look at each method, and why I chose to use a slurry for this recipe.

What is a Roux:

A Roux is a combination of fat (drippings), whisked with flour. Butter can also be used in leau of drippings.

What is a Slurry:

A Slurry is a combination of corn starch or flour + common cold water. It's added to a warm liquid to thicken it. The reason cold h2o is used is to prevent lumps from forming when added to the warm base.

Why I chose a Slurry for This Recipe:

When I brand gravy, I love incorporating a chef technique called "monter au beurre", which is to add a swirl ofcold butterat the terminate to create a smooth, velvety end. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, as I didn't want the butter to overpower the flavor of the gravy.

( Bonus: Corn Starch is gluten costless if yous are serving this anyone who may have an allergy or sensitivity to it.)

How to Make It

Add the craven goop, beefiness broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

Showing how to make gravy by adding seasonings to beef and chicken broth.

Bring to a boil and whisk in cornstarch + common cold water mixture. Decrease estrus. Go along to whisk to ensure the cornstarch blends in smoothly.

Bringing brown gravy to a boil and decreasing heat and adding corn starch and water.

Allow it simmer until information technology's of desired thickness. Remove from oestrus and swirl in cold unsalted butter for a smooth, velvety stop. This is a technique that chefs use called "Monter Au Beurre". Swirling cold butter into brown gravy before serving.

How to Make Brown Gravy More Flavorful

Non just do these clandestine weapons add a prissy depth of flavor to brown gravy, but they also help achieve a rich nighttime brown color.

  • Worcestershire Sauce:This is my top option. Y'all can't taste it at all but information technology enhances the other flavors of the gravy and a rich element to it.
  • Soy Sauce:Soy Sauce is plentiful with 'umami',which is basically a savory characteristic that makes gravy so irresistible. Like the in a higher place choice, you can't taste it when added in the right quantity. I recommend using low sodium.
  • Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with either of the 2 options noted to a higher place to add simply a hint of a darker brown color. You can detect it in the alley where they sell gravy packets. (Which nosotros no longer need to purchase ever again. 😉)

3 bottles to make brown gravy more flavorful.

Other Optional Ingredients

  • Sauteed Onions, Shallots, and/or Mushrooms.Saute at the commencement, then add goop, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add together at the end of cooking.
  • A splash of Dry Red Wine. Add together with the broth.
  • A pinch ofDijon Mustard.
  • Footing Pepper.

How to Arrive With Drippings

If you brand anything that results in having meat drippings at the terminate, whether it's pork, chicken, or beef, be certain to relieve them for this gravy. You can always freeze them until y'all're ready to use them.

If you take drippings, but add them in along with the beef and chicken broth, which will requite you fifty-fifty more than gravy. You lot tin also measure out out your dripping and top it off with enough broth to make ii cups full. Beef bouillon may non exist needed if drippings are being used—gustation offset and add if necessary.

Storage

  • Refrigerate for upwards to 5 days or freeze for up to 5 months.

A pot of brown gravy with a spoon scooping it out with rosemary and mashed potatoes in the background.

What to Serve with Brownish Gravy

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A pile of mashed potatoes on a plate with a spoon drizzling brown gravy on top.

This piece of cake Brown Gravy Recipe can be fabricated in ten minutes with NO drippings needed! Acquire iii hugger-mugger ingredients to add the all-time depth of flavor, plus a chef-inspired finishing technique for a polish, silky cease!

  • 1 cup chicken goop
  • i loving cup beef broth
  • 1 cube beef bouillon, or 1 tsp better than bouillon
  • 1 teaspoon onion powder
  • ½ teaspoon garlic pulverization
  • one ½ teaspoons Worcestershire sauce
  • two-3 drops Kitchen Bouquet browning and seasoning sauce, optional
  • one/4 cup cold water
  • 3 tablespoons cornstarch
  • 1 Tablespoon cold unsalted butter

  • Add the chicken broth, beef broth, beef burgoo, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

  • If a darker color is desired, add together 2-iii drops of Kitchen Bouquet browning and seasoning sauce.

  • Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.

  • Bring gravy to a boil. Whisk in cornstarch mixture. Subtract to medium low. Continue to whisk to ensure that it blends in smoothly.

  • Allow it gently simmer until its of desired thickness. The longer it simmers, the more full-bodied the flavour will get.

  • Remove from heat. Swirl in one tablespoon COLD butter just earlier serving. This adds a silky, velvety end.

This recipe yields 1 + 1/iv cups.

one teaspoon of low sodium soy sauce tin exist substituted for Worcestershire sauce.

Low Sodium Chicken or Beef Broth may also be used, you tin can e'er season with more salt if desired.

 If you accept drippings, just add them in along with the beefiness and chicken broth, which will requite you even more than gravy. You lot tin can also measure out your dripping and top information technology off with enough broth to make two cups total. Beef burgoo may non exist needed if drippings are beingness used—sense of taste kickoff and add if necessary.

Optional Ingredient Additions

  • Sautéed onions, Shallots, and/or mushrooms.Sauté at the commencement, then add broth, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add together at the end of cooking.
  • A splash of Dry out Red Wine. Add with the broth.
  • A compression ofDijon Mustard.
  • Ground Pepper.

Calories: 69 kcal , Carbohydrates: nine g , Protein: 1 thou , Fat: three thousand , Saturated Fatty: ii g , Cholesterol: 8 mg , Sodium: 702 mg , Potassium: 97 mg , Fiber: ane g , Sugar: 1 thousand , Vitamin A: 87 IU , Vitamin C: 4 mg , Calcium: 7 mg , Atomic number 26: 1 mg

Course: Sauce, Side Dish

Cuisine: American