Brown Gravy Recipe - The Salty Marshmallow (2024)

Brown Gravy Recipe is so easy to make in only 15 minutes with just a few ingredients! This gravy is smooth, rich, thick and packed full of flavor.

What is Brown Gravy Made From?

My favorite brown gravy is made from beef broth or stock, butter, flour, seasonings like garlic and onion powder and Worcestershire sauce! Perfect served with Homemade Meatloaf and Mashed Potatoes! This gravy is so simple and you don’t need any drippings at all and it still tastes so great. Since it uses beef broth you can easily make it any time.

What can you add to Brown Gravy to Make it Taste Better?

We add a combination of garlic powder, onion powder, and Worcestershire sauce to give this gravy great flavor. Another addition we love is Bouillon paste, powder works too!

How to Make Brown Gravy:

• First you will start by making a simple roux. Melt your butter, sprinkle over the flour and whisk together. The mixture will be loose but super thick and pasty.
• Next, let the flour and butter cook, you can see from the second picture below I let it simmer while whisking until it is a light brown. This takes 3-5 minutes.
• The next step is to SLOWLY whisk in your beef broth. As you whisk it in you will notice that the mixture is very, very thick. That’s ok keep being patient and whisk constantly while slowly incorporating the broth. This will keep your gravy from becoming lumpy.

Brown Gravy Recipe Notes:

• When storing this gravy for later keep in mind that it will thicken up a lot in the refrigerator. You can store in the fridge in a sealed container for up to 2 days.
• When reheating I recommend adding to a medium saucepan over low to medium-low heat and reheat whisking constantly. Also, since the gravy has thickened, keep about 1 Cup of extra beef broth on hand to whisk in and thin it out a bit if needed.
• NOTE ON BOUILLON PASTE: I use Better Than Bouillon to make my broth/stock. I also use it as the bouillon paste in this recipe. It adds great beef flavor but is totally optional. You can also use bouillon powder if thats what you have on hand.
• NOTE ON BUTTER: This is one of the few recipes I recommend using unsalted butter for if you have it. That way you can control the level of salt you desire. But if you only have salted butter it works totally fine, just don’t add extra salt without tasting first.

Enjoy!

~Nichole