Brown Gravy

Name: Brown Gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1/4 cup flour; 2 to 3 cups beef broth; 1 teaspoon flour; Salt to taste

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Brown Gravy, cook a flour-based roux, whisk in the liquid slowly, and simmer until the gravy turns smooth, thick, and properly seasoned. It works because the flour gets cooked first and the liquid goes in slow enough to keep the texture honest.

Jump to Recipe

Brown gravy is kitchen camouflage in the most honorable sense. Mashed potatoes look better with it. Roast beef makes more sense with it. Even a plate that feels a little unfinished can suddenly appear to have been part of a plan once something hot and savory is poured over the top.

The method is basic, which means the small decisions show. Butter and flour cook together first so the flour loses its raw taste, then beef broth is whisked in gradually to keep the gravy smooth. Add the liquid slowly enough that the roux can absorb it without clumping, then simmer until the gravy thickens to the point where it coats a spoon instead of running off like broth. Season at the end, after reduction has concentrated the beef flavor. In about 25 minutes, you have the sort of sauce that makes people ask what you did to the potatoes when the answer is technically “I covered them up.”

Prep10 minutes

Cook15 minutes

Total25 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

4 tablespoons butter
1/4 cup flour
2 to 3 cups beef broth
1 teaspoon flour
Salt to taste

Instructions

1Melt the butter in a skillet or saucepan over medium heat.
2Stir in the flour and cook for a minute or two so the raw taste goes away.
3Whisk in the beef broth slowly so the gravy stays smooth instead of clumping into a legal issue.
4Simmer until thickened, then season aggressively enough that it tastes finished over whatever it is meant to cover.

Nutrition Information

Estimated per serving: 1 of 6 servings.

100Calories

2 gProtein

5 gCarbohydrates

8 gTotal Fat

5 gSaturated Fat

0 gFiber

0 gTotal Sugars

350 mgSodium

21 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Whisk as the liquid goes in and the gravy stays smoother.
Black pepper does a lot of heavy lifting in simple gravies.
If it gets too thick, a splash more liquid usually brings it back.

Substitutions

Milk-based gravy stays classic for breakfast; broth-based gravy fits dinner better.

Butter and drippings both work depending on the style.

Use gluten-free flour if needed, but whisk carefully and simmer a little longer.

Storage Instructions

Store refrigerated for up to 3 days and reheat gently with a splash of milk or broth.

Make Ahead

Gravy can be made ahead, though it is at its best the day you make it.

Freezing

Yes. Cool the gravy completely, freeze it in small airtight portions, and thaw it in the refrigerator. Reheat gently while whisking; add a splash of broth if it has thickened too much.