Easy Homemade Brown Gravy Recipe (no drippings)
User Reviews
4
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Cook Time
6 mins
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Total Time
6 mins
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Servings
4
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Calories
106 kcal
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Course
Condiments
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Cuisine
British
Easy Homemade Brown Gravy Recipe (no drippings)
Description
The recipe starts by melting unsalted butter in a saucepan and whisking in all-purpose flour to form a golden roux. Gradually adding beef broth thins the mixture while allowing it to thicken evenly. Worcestershire sauce and beef bouillon add savory depth and a robust beef flavor that compensates for the absence of drippings. The gravy is brought to a boil, then simmered briefly until glossy and thickened.
Heavy cream is stirred in at the end to enrich the texture and mellow the flavors, yielding a smooth, creamy brown gravy. Salt and pepper are adjusted to taste. This preparation offers an accessible alternative to gravy made from pan drippings, retaining deep flavor through seasoning and broth concentration.
It pairs well with roasted or grilled meats, mashed potatoes, and other classic comfort foods, providing hearty sauce without requiring meat juices.
This recipe adapts well if using beef stock cubes or paste as a replacement for the better than bouillon beef base mentioned, with the necessary salt adjustments.
Ingredients
- 2 tablespoon butter unsalted
- 2 tablespoon all-purpose flour
- 1 ½ cup beef broth or stock
- ½ teaspoon Worcestershire sauce
- ½ teaspoon beef bouillon See note 1, better than bouillon brand
- pinch black pepper Black or white
- 2 tablespoon heavy cream
- salt to taste
Instructions
- Melt the butter in a small saucepan over low heat.2 tbsp unsalted butter
- Stir in the flour and cook for 2-3 minutes until well combined and golden brown.2 tbsp AP flour
- Whisk in ¼ cup of the beef broth, the mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly you can gradually whisk in the remaining broth.1 ½ cup beef broth/stock
- Add the Worcestershire sauce, the beef base, and the pepper.½ tsp Worcestershire sauce½ tsp beef - better than bouillonpinch pepper
- Bring to a boil then reduce to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the heavy cream, taste and season with salt if needed.2 tbsp heavy cream salt to taste
Notes
- Beef better than bouillon paste adds concentrated beef flavor and salt; substitute with beef stock paste or half a crumbled beef stock cube if needed.
- If omitting the beef base, increase salt cautiously to compensate for flavor loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 456mg | 19% |
| Potassium | 59mg | 1% |
| Vitamin A | 290IU | 6% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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