How to make brown gravy from scratch (Part 1)

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor while chicken broth is often more affordable.

beef drippings

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce can provide a similar umami flavor, while balsamic vinegar adds sweetness.

Melt 2 tablespoons of butter in a saucepan over medium-low heat, being careful not to burn it.

Add 2 tablespoons of flour to the melted butter to make a roux, stirring constantly for about 4 minutes until it turns brown and the flour taste is gone.

Season the roux with garlic powder, onion powder, and black pepper, using the eyeball method to avoid over seasoning.

Keep the heat on low to prevent burning the roux.

Gradually add 1 cup of beef broth slowly, stirring continuously to avoid lumps and to allow the gravy to thicken.

Optionally, add 1 teaspoon of Worcestershire sauce for flavor.

Add optional herbs (thyme, rosemary, and dried basil) according to taste.

Taste the gravy and adjust seasoning with more black pepper and a pinch or two of salt as needed.

Allow the gravy to simmer, and if it thickens too much, add more broth or water to thin it out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens