Best Homemade Brown Gravy Without Drippings
Make a rich, savory brown gravy from scratch using a simple roux base. This recipe requires no meat drippings and is ready in under 15 minutes, perfect for mashed potatoes or roast meat.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low sodium preferred)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt (adjust to taste)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk the flour into the melted butter until a smooth paste (roux) forms. Cook this roux for 1 to 2 minutes, stirring constantly, until it turns a light peanut butter color. Do not let it burn.
- Slowly whisk in the beef broth, a little at a time, ensuring no lumps form before adding more liquid.
- Bring the mixture to a simmer, whisking frequently. The gravy will begin to thicken as it simmers.
- Stir in the Worcestershire sauce, onion powder, garlic powder, and pepper.
- Continue to simmer for 3 to 5 minutes until the gravy reaches your desired thickness.
- Taste the gravy and add a pinch of salt if needed, depending on the saltiness of your broth. Serve hot.
Notes
- For a deeper brown color, cook the roux for an extra minute until it is a darker brown shade before adding the broth.
- If the gravy becomes too thick upon standing, whisk in a tablespoon of warm water or broth until it loosens.
- Use chicken broth or vegetable broth for a lighter brown gravy base if beef broth is unavailable.
Nutrition
- Serving Size: 1/4 cup
- Calories: 75
- Sugar: 0.5
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.2
- Protein: 2
- Cholesterol: 15