Brown Gravy
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Brown Gravy
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This homemade brown gravy recipe is smooth, creamy, rich, and so flavorful! This quick and easy recipe takes just 10 minutes. Great for Thanksgiving and Christmas holiday dishes. Use this gravy on chicken, pot roast, turkey, steak, beef, mashed potatoes, and more!
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Ingredients
- 2 tbsp butter
- ¼ cup Paleo flour or whole wheat flour
- 2 cups beef broth or pan drippings
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tsp Coconut aminos
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Instructions
- First, melt the butter in a large skillet over medium heat. Once the butter is melted, sprinkle in the flour. Use a whisk to continuously mix until it starts to turn golden, about 3 minutes.
- Then, pour in the broth (or pan drippings). Allow this mixture to come to a low boil. Lightly boil for 1 minute, or until gravy has reached desired thickness. Whisk constantly to prevent burning.
- Remove from the heat. Stir in the seasonings and coconut aminos.
- Finally, pour into a gravy boat and serve!
Notes
- Nutrition Facts
- Nutrition Facts Brown Gravy Amount Per Serving Calories 45 Calories from Fat 27 % Daily Value* Fat 3g5%Saturated Fat 2g13%Trans Fat 0.1gPolyunsaturated Fat 0.1gMonounsaturated Fat 1gCholesterol 8mg3%Sodium 333mg14%Potassium 41mg1%Carbohydrates 3g1%Fiber 0.1g0%Sugar 0.02g0%Protein 1g2% Vitamin A 88IU2%Vitamin C 0.003mg0%Calcium 5mg1%Iron 0.3mg2% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 45
- Calories from Fat 27
- % Daily Value*
- Fat 3g
- 5%
- Saturated Fat 2g
- 13%
- Trans Fat 0.1g
- Polyunsaturated Fat 0.1g
- Monounsaturated Fat 1g
- Cholesterol 8mg
- 3%
- Sodium 333mg
- 14%
- Potassium 41mg
- 1%
- Carbohydrates 3g
- 1%
- Fiber 0.1g
- 0%
- Sugar 0.02g
- 0%
- Protein 1g
- 2%
- Vitamin A 88IU
- 2%
- Vitamin C 0.003mg
- 0%
- Calcium 5mg
- 1%
- Iron 0.3mg
- 2%
- Use Paleo flour for a gluten-free option. Otherwise, whole wheat flour works.
- If you have pan drippings, use them in place of the beef broth. Or, do a combination of beef broth and pan drippings.
- Be sure to continuously stir the gravy to prevent burning and lumps from forming.
- The longer the gravy cooks, the thicker it will become.
- Store in the fridge for up to 4 days.
- Freeze for up to 2 months.
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