Easy brown gravy, ready in 10-15 minutes, makes mashed potatoes or rice even better with or without drippings. The smooth and intense flavors from beef broth and butter are must-haves for the holidays. So learn the secret to a velvety smooth and rich sauce in these two easy ways. I have never liked
store-bought gravy, even the ones in a jar that are supposed to be better than the packets. They all tend to be way too salty. And if you want to read something terrifying, then try reading the ingredient list. It’s right up there on the scary scale of a class B horror movie. When I set out to create the best brown gravy recipe, I put a lot of serious thought into it. First of all, the texture must be silky smooth, and second, it must taste great. Have you ever had gravy that tasted more
like wallpaper paste? Yeah, not for me. After tweaking and experimenting (I felt like a mad scientist😉), I finally came up with the perfect brown gravy that my family went wild for. The best gravy uses
drippings. But honestly, we don’t always have that luxury, do we? This recipe uses them if you have them, but the world won’t end if you don’t, and the brown gravy will still be an awesome sauce. What is mashed potatoes and turkey without gravy? Breathe easy; I’ve got you covered. Good gravy has three basic ingredients: fat, flour, and flavorful liquid. The best fat is from the drippings, but again, that may not be possible. My next favorite is butter or
olive oil. You can make a slurry or a roux. In this recipe, I use a slurry. Roux: After the fat absorbs all the flour, slowly adding the chosen flavorful liquid while constantly whisking will make an incredible gravy. Slurry: Mix flour or cornstarch (gluten-free) with a cold liquid (usually water), then slowly add it while stirring to the hot liquid (usually broth). Mixing the flour with cold water keeps lumps from forming before the gravy finishes
cooking. The advantage of using a slurry is what chefs call monter au beurre. What??? Don’t panic! It’s just a fancy French phrase for adding cold butter to the finished gravy to make it velvety smooth. And besides, butter makes everything better! Easy Way Super Easy Way Instead of making a roux with flour and butter, I thicken this version with cornstarch and water slurry. Then I add the butter at the end for flavor. Oh no! My gravy is lumpy! Wait! Breathe, relax, and pour the gravy in the blender and whiz it until the gravy is smooth. An immersion blender will do the same job. Smooth save. My gravy is too thin! No problem. Mix a teaspoon or so of flour in
a tablespoon of cold water until there are no lumps. Mix a little of the gravy in, kinda like tempering eggs. Keep mixing and carefully stir it little by little into the gravy, stirring constantly. Cook until the gravy thickens. How to make the gravy more flavorful? I have several suggestions below. I’ve separated them by the timing you add them. Sautee before
adding the broth: Add with the broth: If you don’t have any in the kitchen, soy sauce will work fine. After all, soy sauce is probably the main ingredient in Worcestershire sauce. They also add to the gravy’s rich brown color. Sometimes, I cheat and use brown sauce (shhh). It has similar ingredients to Worcestershire sauce. And if I have a bottle of red wine already opened, I pour in a glug. Yum! (If you haven’t opened that bottle yet, now’s your chance.) Another thing I add to the broth is Dijon mustard, and of course, drippings if you have them. Just add them straight to the broth. A secret I learned a while back is that just a tad of coffee is a great flavor-enhancer. No one will notice the coffee taste if you just half a teaspoon of instant coffee granules, amplifying the brownness. After the broth is done: How to Make Gravy With Drippings Meat drippings, no matter what you’re cooking, make gravy so much better. I have trouble thinking that far ahead, but I know never to waste them. If I’m cooking meat or chicken and won’t be using the drippings, I’ll save them in a sealable freezer baggie and freeze them just for this occasion. Add them to the broth; the heat will melt them. Make-Ahead & StorageIf you’d like to reduce stress by making brown gravy the day before, you certainly can. You can keep it in an airtight container for a day or two in the fridge, then when ready to serve, warm it slowly in a small saucepan while whisking. The gravy may be thicker than you remember, so add a splash of broth if you need to, and it will be fine. You can keep leftover gravy in an airtight container in the fridge for up to four days. You can freeze it sealable freezer bags for up to four months. A trick I use once in a while is to freeze the gravy in ice cube trays, then pop the frozen cubes out into a freezer bag. I use them instead of bouillon cubes in soups and stews. An average serving is anywhere from a ¼-½ cup of gravy per person. I tend to go for the ½ cup because I panic at the thought of running out of food. Where Can I Use my Homemade Brown Gravy?
More Awesome Sauces to Try
How to Make Brown GravyThe Easy Way Make the Roux
Make the Gravy
Super Easy Way Heat the Liquid
Make the Slurry
Watch How To Make ItPrep: 5 mins Cook: 10 mins Total: 15 mins American Easy Brown Gravy (first way)
Super Easy Brown Gravy (second way)
Easy Brown Gravy (first way)
Super Easy Brown Gravy (second way)
Serving: 1cup| Calories: 125kcal (6%)| Carbohydrates: 14g (5%)| Protein: 6g (12%)| Fat: 4.5g (7%)| Saturated Fat: 2.2g (14%)| Cholesterol: 7mg (2%)| Sodium: 724mg (31%)| Potassium: 167mg (5%) Course: Condiments Cuisine: American Nutrition Facts Easy Brown Gravy (In Two Ways) Amount Per Serving (1 cup) Calories 125 Calories from Fat 41 % Daily Value* Fat 4.5g7% Saturated Fat 2.2g14% Cholesterol 7mg2% Sodium 724mg31% Potassium 167mg5% Carbohydrates 14g5% Protein 6g12% * Percent Daily Values are based on a 2000 calorie diet. Reader InteractionsWhat can I use to make gravy instead of cornstarch?Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir-fries. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules.
How do you make gravy without starch?Arrowroot. This powder comes from rhizomes of the Marantaceae family of tubers. It's a great natural substitute for those needing a gluten-free gravy thickener. As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water.
Do you need cornstarch for gravy?For each cup of gravy you want, start with 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.)
How do you thicken gravy with flour?To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.
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