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The Ultimate Homemade Brown Gravy (No Drippings Needed!) – Rich & Savory Perfection

Close-up of thick, glossy homemade brown gravy in a white dipping bowl, showing whisk marks.
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Make rich, velvety brown gravy from scratch without relying on meat drippings. This simple stovetop recipe uses a browned roux and beef broth for deep flavor, ready in under 15 minutes for mashed potatoes or roasts.

Ingredients

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  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk the flour into the melted butter. Continue whisking constantly for 2 to 3 minutes until the mixture turns a deep, rich brown color. This is your roux; browning it develops deep flavor.
  3. Slowly pour in the beef broth while whisking continuously to prevent lumps.
  4. Bring the mixture to a simmer, still whisking occasionally. The gravy will begin to thicken as it heats.
  5. Stir in the onion powder, garlic powder, dried thyme, Worcestershire sauce, salt, and pepper.
  6. Reduce the heat to low and let the gravy simmer gently for 5 minutes, stirring occasionally, until it reaches your desired thickness.
  7. Taste the gravy and adjust the salt and pepper as needed before serving hot over your favorite comfort foods.

Notes

  • For an even deeper flavor, use half beef broth and half vegetable broth.
  • If the gravy becomes too thick after cooling slightly, whisk in a tablespoon of warm water or broth until the consistency is correct.
  • If you prefer a darker color without further cooking the roux, add 1/4 teaspoon of dark soy sauce or a few drops of brown food coloring (optional).

Nutrition

Find it online: https://hearthbite.com/homemade-brown-gravy/