5.0 from 348 votes
Brown Gravy Recipe
This easy Brown Gravy Recipe can be made in 10 minutes with NO drippings needed! Learn 3 secret ingredients to add the best depth of flavor, plus a chef-inspired finishing technique for a smooth, silky finish!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 69 kcal
Course:
Side Dish , Condiments
Cuisine:
American
Ingredients
- 1 cup chicken broth
- 1 cup beef broth
- 1 cube beef bouillon or 1 tsp better than bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce can sub soy sauce
- 2-3 drops Kitchen Bouquet browning and seasoning sauce optional. Can also use Gravy Master.
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1 Tablespoon cold unsalted butter
Instructions
- Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
- Optional: If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. (Gravy Master works well too.)
- Combine the cold water and cornstarch in a small Tupperware with a lid. Shake to combine.
- Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium-low.
- Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
- Remove from heat. Swirl in one tablespoon cold butter just before serving. This adds a silky, velvety finish.
Cup of Yum
Notes
- Optional Ingredient Additions
- This recipe yields 1 + 1/4 cups
- If you have drippings: Add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
- This recipe is in The Cozy Cookbook on page 238!
- Sautéed onions, Shallots, and/or mushrooms. Sauté at the beginning, then add broth, etc.
- Fresh Rosemary, Sage, and/or Thyme. Add at the end of cooking.
- A splash of Dry Red Wine. Add with the broth.
- A pinch of Dijon Mustard.
- Ground Pepper.
Nutrition Information
Calories
69kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
702mg
(29%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
87IU
(2%)
Vitamin C
4mg
(4%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 69
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 702mg | 29% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.