Rich Brown Gravy Without Drippings
Make a rich, savory brown gravy from scratch using stock, perfect for mashed potatoes or roasted meats. This recipe is quick and does not require pan drippings.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 1.5 cups
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 cups beef broth or stock (low sodium preferred)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch of salt (to taste)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk the flour into the melted butter. Cook this mixture, stirring constantly, for 1 to 2 minutes until it forms a smooth, light brown paste (a roux). Do not let it burn.
- Slowly pour in the beef broth, whisking continuously to prevent lumps from forming.
- Bring the mixture to a simmer, still whisking occasionally. The gravy will begin to thicken as it heats.
- Once simmering, reduce the heat to low. Stir in the Worcestershire sauce, onion powder, and pepper.
- Continue to simmer for 3 to 5 minutes until the gravy reaches your desired thickness and the raw flour taste is gone.
- Taste the gravy and add a pinch of salt if needed. Serve hot over your favorite dish.
Notes
- For a darker color, cook the roux for an extra minute until it reaches a deep peanut butter color before adding the liquid.
- If the gravy becomes too thick upon standing, whisk in a small amount of extra warm broth or water until the texture is smooth.
- For a deeper flavor, substitute half of the beef broth with mushroom or vegetable stock.
Nutrition
- Serving Size: 1/4 cup
- Calories: 75
- Sugar: 0.5
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.2
- Protein: 2
- Cholesterol: 7