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Home / Holidays and Events / Thanksgiving Recipes / Basics

Classic Brown Gravy Recipe

5
/5
15 minutes minutes
36 Comments
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By: The Chunky Chefpublished: 11/09/2020

This post may contain affiliate links. Please read my disclosure policy.

No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings! So perfect for mashed potatoes, roasted meats, meatloaf, fried chicken and more! #gravy #browngravy #holiday #thanksgiving #mashedpotatoes #easyrecipe #fromscratch
No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings! So perfect for mashed potatoes, roasted meats, meatloaf, fried chicken and more! #gravy #browngravy #holiday #thanksgiving #mashedpotatoes #easyrecipe #fromscratch
No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings! So perfect for mashed potatoes, roasted meats, meatloaf, fried chicken and more! #gravy #browngravy #holiday #thanksgiving #mashedpotatoes #easyrecipe #fromscratch
No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings! So perfect for mashed potatoes, roasted meats, meatloaf, fried chicken and more! #gravy #browngravy #holiday #thanksgiving #mashedpotatoes #easyrecipe #fromscratch

No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings! So perfect for mashed potatoes, roasted meats, meatloaf, fried chicken and more! 

This is part of a series of recipes here on the site that I’m calling “Back to Basics“.  In this series you’ll find recipes that are common building blocks for beginner cooks, as well as homemade versions of pantry/store-bought staples, such as cream of mushroom soup, pie crust, stabilized whipped cream, etc.  With easy to follow instructions, detailed notes, and step by step photos, you’ll be on your way to being a master in your kitchen in no time! 

mashed potatoes with brown gravy

HOMEMADE GRAVY RECIPE

With all the holiday recipes I’ve been sharing lately, I realized I didn’t have a brown gravy recipe up on the site!

I’m a huge gravy fan, so I couldn’t believe I’d never shared my favorite gravy recipe with you all.  Well that ends now!

Homemade gravy is SO easy to make… using just a handful of ingredients and about 15 minutes of your time. Plus it can be made ahead and even frozen.

I’ve never been a fan of those jars of store-bought gravy and those gravy seasoning packets are always way too salty for me.

HOW TO MAKE HOMEMADE GRAVY

step by step photos for making homemade gravy

  1. Heat broth and seasonings.  Add the broth (both types), Worcestershire sauce, and seasonings to a saucepan and heat over MED HIGH until boiling.
  2. Make slurry. Combine cornstarch and water in a small bowl until smooth.
  3. Thicken gravy. Pour slurry into the broth mixture and whisk to combine.  Reduce heat and cook until thickened, whisking often.
  4. Stir in butter. This is an optional step, but I love the richness it adds. Remove the pan from the heat, then add a pat of cold butter and stir until it melts into the gravy.
  5. Taste and serve. Taste and adjust seasonings, if necessary.  Serve hot.

ADDITIONAL COOKING TIPS

brown gravy in gravy boat

  • SLURRY – mixing the cornstarch with cold water (like we do in this recipe) is called a slurry. It’s a popular method for thickening liquids.  If plain cornstarch is added to hot liquids, it clumps up and won’t ever whisk completely into the liquid.  So whisking it into cold water helps it dissolve enough to seamlessly incorporate into the hot liquid.  Just make sure you use cold water, otherwise the cornstarch will clump up on you.
  • ROUX – if you don’t like using cornstarch, or don’t have any on hand, you can use a roux to thicken the gravy.  A roux is just a mixture of fat and flour that’s whisked together and cooked.  The liquid is then added and whisked constantly until everything is well combined.  If you want to use a roux, start out with 2 Tbsp unsalted butter in the saucepan, and heat until melted.  Whisk in 2 Tbsp all purpose flour and cook about 1 minute (this gets the raw flour taste out).  Slowly pour in broths, whisking the mixture as you pour, until mixture is smooth.  Proceed with recipe as written, omitting the water and cornstarch.
  • TASTE BEFORE SERVING – I’ve written this recipe with the seasoning amounts my family and I prefer, but your tastes may be different.  Once the gravy has thickened, give it a little taste and see if you want/need to add additional salt or pepper.

WHAT TO SERVE BROWN GRAVY WITH

  1. Mashed Potatoes (slow cooker or instant pot)
  2. Fried Chicken 
  3. Meatloaf
  4. Pot Roast
  5. Dinner rolls or Crescent rolls

pouring homemade gravy over mashed potatoes

VARIATIONS OF THIS RECIPE

  • DRIPPINGS – I wrote this recipe for when you DON’T have any pan drippings, but by all means, if you have some, use them!  Pan drippings are just the juices that accumulate in the pan after roasting meat (like a turkey, beef roast, chicken, pork, etc).  Those juices freeze really well too, so save them when you have them.  To use them, substitute them for the broth.
  • BROTH – for a beefier flavor, try using all beef broth (2 cups).  For a lighter flavor, and color, increase the amount of chicken broth and reduce the amount of beef.  Just keep it at 2 cups total.
  • KITCHEN BOUQUET – you may have seen little jars of kitchen bouquet browning and seasoning sauce in the grocery store near the store-bought gravy.  Feel free to add a small amount to this recipe to increase the savoriness of this gravy.
  • ONION – I’m a sucker for onion, so a lot of times I like to finely mince some yellow or sweet onion and saute it in the saucepan with a drizzle of oil over MED heat for about 5 minutes.  Then add broth and continue with the recipe as written.
  • FRESH HERBS – try adding a sprig or two of fresh thyme or rosemary to the saucepan with the broth.  It adds a beautiful herby flavor!  Just remember to remove the woody stems before serving.
  • MUSHROOMS – in my world, mushrooms make everything better!  Saute sliced mushrooms in the saucepan with a drizzle of oil over MED heat for about 5 minutes.  Then add broth and continue with the recipe as written.

two white dishes of mashed potatoes with gravy

MAKING BROWN GRAVY AHEAD OF TIME

This gravy recipe can be made completely ahead of time if you’d like, since time is at a premium during the holidays!

When gravy is refrigerated, it tends to be super thick and almost gelatinous. I suggest reheating it in a saucepan with an extra splash of broth to loosen it back up.

STORAGE

Leftover gravy should be refrigerated in an airtight container and consumed within 5 days.

No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings! So perfect for mashed potatoes, roasted meats, meatloaf, fried chicken and more! #gravy #browngravy #holiday #thanksgiving #mashedpotatoes #easyrecipe #fromscratch

FREEZING

Gravy can also be frozen for up to 4-5 months.

SPECIAL EQUIPMENT FOR THIS RECIPE

The following links are affiliate links.

The Chunky Chef, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  For more information regarding this program and what it means for you, please see my Privacy page.

  • Saucepan – this saucepan is such a workhorse, yet is very economical!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

mashed potatoes with brown gravy

Classic Brown Gravy Recipe

5 from 19 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Calories: 112
Servings: 2 cups
(hover over # to adjust)
Print Rate Pin
No need for a packet, you can make mouthwatering brown gravy in about 15 minutes, and with NO pan drippings!

Ingredients

  • 1 1/3 cups beef broth reduced sodium
  • 2/3 cup chicken broth reduced sodium
  • 2 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground thyme
  • 1/4 cup cold water
  • 2-3 Tbsp cornstarch
  • 1 Tbsp cold unsalted butter (optional)

Instructions

  • Add beef broth, chicken broth, Worcestershire sauce, onion powder, garlic powder, thyme, salt and pepper to a saucepan and heat over MED-HIGH heat. Bring to a boil.

THICKEN

  • In a small mixing bowl, add cold water and cornstarch and whisk together until smooth.
  • Pour cornstarch mixture into boiling broth mixture, whisking as you add it. Reduce heat to MED-LOW and simmer until gravy is thickened to your liking. Whisk often as it simmers to ensure the gravy stays smooth.

FINISH AND SERVE

  • Taste and adjust seasonings (salt and pepper) if necessary.
  • Remove from heat and add cold butter, stirring until it melts into the gravy.
  • Serve immediately or cool and refrigerate for up to 5 days.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Recipe makes approximately 2 cups of gravy, and can easily be doubled (or more) for larger gatherings.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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5 from 19 votes

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Recipe Rating




  1. Reba m says

    Posted on 3/15 at 10:13 pm

    So I used the slurry method and it looked like canned dog food. I think using the roux method probably looks a lot more… familiar?

    Reply
    • The Chunky Chef says

      Posted on 3/16 at 8:55 am

      I’ve never had that happen before… when you mixed the cornstarch and liquid, was the liquid room temperature/cold, or was it warm? Warm liquid will clump up cornstarch and can make things a weird consistency. But if you’re more comfortable with a roux, then feel free to use what you prefer.

      Reply
  2. Deb says

    Posted on 3/13 at 9:09 pm

    I stumbled upon this recipe tonight & it’s my new favorite! Super easy & fast to make, a lot of flavor! I will definitely make this again. Thank you for sharing.

    Reply
  3. Charlieo says

    Posted on 1/17 at 3:01 pm

    Why do I need chicken broth, if I’m making “beef” gravy and
    I want the gravy to be “beefy”?

    Really, 2 Cups of gravy for 2 people,
    isn’t that a bit much??

    Reply
    • The Chunky Chef says

      Posted on 1/17 at 3:16 pm

      Well since you bring it up, this isn’t marketed as or named “beef” gravy, and I like the combination of both broths. Chicken broth generally has more flavor than beef as well. And the 2 is there for 2 cups, which is indicated in the “chef tips” section. I’m not going to tell someone how much gravy to use per serving, which is why I indicate how many cups the recipe makes, so people can make that judgement for themselves. Speaking of judgement, you might do well to remember this website, which gives you FREE content, is run by an actual human being, and there are kinder ways to ask a question 🙂 Have a wonderful day.

      Reply
      • Mary says

        Posted on 1/23 at 9:53 am

        You certainly show kindness and um, let’s say, restraint in answering Charlieo. He/she is rather rude. Please don’t let people like that discourage you. I’m making this gravy tonight. It sounds delicious 😋! Thanks for your website that I just stumbled onto.

        Reply
  4. Adrea says

    Posted on 1/16 at 7:19 pm

    Tastes great!!

    Reply
  5. Gita Lackman says

    Posted on 1/2 at 6:56 pm

    Can the classic brown gravy be frozen?
    Also if I use only chicken broth instead of part beef broth and part chicken broth will I get a good result???
    Will the gravy be lighter in color if I use I use all chicken broth and no beef broth?

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 9:14 pm

      Yes, this gravy can be frozen, as per the written post above the recipe 🙂 You can use all chicken broth and it will still taste amazing, just be a bit lighter in color.

      Reply
      • Susan says

        Posted on 2/9 at 8:32 pm

        I usually pour my leftover Gravy in plastic/silicone ice cube trays, cover with Saran Wrap & place in the freezer. Once they’re frozen, I transfer the “Gravy Cubes” to a large freezer bag. I’ve also used a Muffin Pan to freeze the Gravy too. Just take out a few, thaw & reheat.
        Btw…thanks for the great recipe.

        Reply
  6. pat says

    Posted on 12/15 at 1:38 pm

    wonderful easy gravy mix,,, thanks

    Reply
  7. Maria couto says

    Posted on 12/2 at 5:38 pm

    Very easy and it tasted great 👍

    Reply
  8. Ms Natalie says

    Posted on 11/22 at 11:17 pm

    These recipes look awesome! Will be trying many soon!! Thank you!

    Reply
  9. LK says

    Posted on 5/18 at 9:30 pm

    Very good flavors!!

    Reply
  10. Dave says

    Posted on 5/11 at 3:39 pm

    Excellent gravy without making a rue. I followed recipe but did not include adding butter. I also added a pinch of sazon goya and a drop of gravy master… excellente

    Reply
  11. Haylee says

    Posted on 3/24 at 4:07 pm

    Could you use flour instead of cornstarch?

    Reply
    • Amanda says

      Posted on 3/26 at 8:24 pm

      Yes, for more information on how to do it, see the Roux title underneath the “Additional cooking tips” header in the body of the post.

      Reply
  12. Holly says

    Posted on 3/19 at 12:21 pm

    I don’t have thyme and honestly, sadly don’t care for thyme flavor.. is there another herb you’d recommend for this?
    Im sorry to ask, but thank you!

    Reply
    • Amanda says

      Posted on 3/22 at 9:07 pm

      Don’t be sorry 🙂 You can either omit it completely, or substitute with dried rosemary.

      Reply
  13. Kimberly P. says

    Posted on 2/1 at 8:32 pm

    I found this by accident as I only had one packet (expired) of brown gravy. I will never buy packets again. This is awesome! I love it with mushrooms!!

    Reply
  14. Kevin says

    Posted on 11/16 at 1:35 pm

    You cant deny the classic gravy recipe!

    Reply
  15. Allyson Zea says

    Posted on 11/11 at 12:21 pm

    This is my absolute favorite gravy! I can’t wait for Thanksgiving mashed potatoes just to eat it!

    Reply
  16. Cathy says

    Posted on 11/11 at 11:09 am

    Everyone needs a good gravy recipe! This one looks perfect!

    Reply
    • Jessica Miller says

      Posted on 10/7 at 2:09 pm

      If I were trying to make this gravy for turkey could I take out the beef broth and use only chicken broth?

      Reply
      • The Chunky Chef says

        Posted on 10/7 at 8:22 pm

        Yes, just replace the beef broth with extra chicken broth.

        Reply
  17. Toni Dash says

    Posted on 11/11 at 9:44 am

    This is so amazing!! I l love how easy this is to make!

    Reply
  18. Beti | easyweeknightrecipes says

    Posted on 11/11 at 7:30 am

    WOW! This classic brown gravy looks incredible! I bet it tastes amazing!

    Reply
  19. katerina @ diethood.com says

    Posted on 11/11 at 7:29 am

    YUM! This brown gravy looks absolutely delicious!! Can’t wait to try it!

    Reply
  20. Erin | Dinners,Dishes and Dessert says

    Posted on 11/10 at 8:58 pm

    This brown gravy couldn’t look any more perfect!

    Reply
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