Brown Gravy Recipe - No Drippings Needed! (2024)

by Stephanie on July 13, 2020 (Updated December 30, 2023)272*This post may contain affiliate links. Read more »

Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.

Serve this gravy with mashed potatoes,buttermilk biscuits, country fried chicken, roasted pork tenderloin, and more!

Brown Gravy Recipe

Believe me when I say, I don’t kid around when it comes to gravy. After all, I plan on pairing this recipe with everything. Poutine, Fried Chicken, Mashed Potato Casserole, Roast Chicken, Pot Roast, Steak, the works. So when I decided to post this recipe, I knew that it had to be perfect.

And let me tell you, it is perfect. NO DRIPPINGS necessary! (But of course it’s an option.)

PS-This recipe is in The Cozy Cookbook on page 238!

Using a Roux vs. a Slurry for Gravy

There are 2 basic methods to make a nice thick gravy. Let’s take a look at each method, and why I chose to use a slurry for this recipe.

What is a Roux:

A Roux is a combination of fat (drippings), whisked with flour. Butter can also be used in leau of drippings.

What is a Slurry:

A Slurry is a combination of corn starch or flour + cold water. It’s added to a warm liquid to thicken it. The reason cold water is used is to prevent lumps from forming when added to the warm base.

Why I chose a Slurry for This Recipe:

When I make gravy, I love incorporating a chef technique called monter au beurre”, which is to add a swirl ofcold butterat the end to create a smooth, velvety finish. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, as I didn’t want the butter to overpower the flavor of the gravy.

(Bonus: Corn Starch is gluten free if you are serving this anyone who may have an allergy or sensitivity to it.)

How to Make It

Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

Brown Gravy Recipe - No Drippings Needed! (2)

Bring to a boil and whisk in cornstarch + cold water mixture. Decrease heat. Continue to whisk to ensure the cornstarch blends in smoothly.

Brown Gravy Recipe - No Drippings Needed! (3)

Let it simmer until it’s of desired thickness. Remove from heat and swirl in cold unsalted butter for a smooth, velvety finish. This is a technique that chefs use called “Monter Au Beurre”.Brown Gravy Recipe - No Drippings Needed! (4)

How to Make Brown Gravy More Flavorful

Not only do these secret weapons add a nice depth of flavor to brown gravy, but they also help achieve a rich dark brown color.

  • Worcestershire Sauce:This is my top choice. You can’t taste it at all but it enhances the other flavors of the gravy and a rich element to it.
  • Soy Sauce:Soy Sauce is plentiful with ‘umami’,which is basically a savory characteristic that makes gravy so irresistible. Like the above choice, you can’t taste it when added in the right quantity. I recommend using low sodium.
  • Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with either of the 2 options noted above to add just a hint of a darker brown color. You can find it in the aisle where they sell gravy packets. (Which we no longer need to purchase ever again. 😉)

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Other Optional Ingredients

  • Sauteed Onions, Shallots, and/or Mushrooms.Saute at the beginning, then add broth, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add at the end of cooking.
  • A splash of Dry Red Wine. Add with the broth.
  • A pinch ofDijon Mustard.
  • Ground Pepper.

How to Make it With Drippings

If you make anything that results in having meat drippings at the end, whether it’s pork, chicken, or beef, be sure to save them for this gravy. You can always freeze them until you’re ready to use them.

If you have drippings, simply add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.

Storage

  • Refrigerate for up to 5days or freeze for up to 5months.

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More Gravy Favorites

Steak with Gravy
BEST Dinner Rolls
Country Fried Chicken

Meatballs and Gravy
Beef Tips and Gravy
Salisbury Steak

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Brown Gravy Recipe - No Drippings Needed! (13)

Brown Gravy Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

5 from 96 ratings

Servings: 4 people

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This easy Brown Gravy Recipe can be made in 10 minutes with NO drippings needed! Learn 3 secret ingredients to add the best depth of flavor, plus a chef-inspired finishing technique for a smooth, silky finish!

Ingredients

  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 cube beef bouillon, or 1 tsp better than bouillon
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce, can sub soy sauce
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional. Can also use Gravy Master.
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
  • 1 Tablespoon cold unsalted butter

Instructions

  • Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

  • Optional: If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. (Gravy Master works well too.)

  • Combine the cold water and cornstarch in a small Tupperware with a lid. Shake to combine.

  • Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium-low.

  • Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.

  • Remove from heat. Swirl in one tablespoon cold butter just before serving. This adds a silky, velvety finish.

Notes

  • This recipe yields 1 + 1/4 cups
  • If you have drippings: Add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
  • This recipe is in The Cozy Cookbook on page 238!

Optional Ingredient Additions

  • Sautéed onions, Shallots, and/or mushrooms.Sauté at the beginning, then add broth, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add at the end of cooking.
  • A splash of Dry Red Wine. Add with the broth.
  • A pinch ofDijon Mustard.
  • Ground Pepper.

Nutrition

Calories: 69kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 702mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 87IU, Vitamin C: 4mg, Calcium: 7mg, Iron: 1mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Sauce, Side Dish

Cuisine: American

Author: Stephanie

Brown Gravy Recipe - No Drippings Needed! (2024)

FAQs

What is the difference between beef gravy and brown gravy? ›

What is the difference between brown gravy and beef gravy? A brown gravy comes from any brown stock, whereas beef gravy always comes from beef stock specifically. In other words, all beef gravy is a brown gravy but not all brown gravy is beef gravy.

What makes brown gravy better? ›

Supplement with Sautéed Vegetables

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings.

Is it better to make gravy with flour or cornstarch? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What's the difference between brown gravy and breakfast gravy? ›

It turns out, the biggest difference between the two is brown gravy is broth-based, while white gravy typically has a milk or cream base. Garcia said both types usually have flour or cornstarch for thickening and they both contain some sort of “fat or meat drippings.”

What is KFC brown gravy made of? ›

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

What is a Southern gravy called? ›

Red-eye gravy is a Southern favorite. It requires just two ingredients: the drippings of pan-fried country ham and black coffee.

What is the secret to good gravy? ›

Here are my principles for making great gravy without fear:
  • Make it ahead. This is the most important one. ...
  • Make a really good homemade turkey stock first. Don't skimp on this crucial first step. ...
  • Reinforce the stock's flavor. ...
  • Simmer, simmer, simmer. ...
  • Strain and cool. ...
  • Reduce. ...
  • Hot liquids only.
Nov 5, 2021

What will thicken brown gravy? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

How do you make gravy more flavorful? ›

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Can you use beef gravy on chicken? ›

Delicious, All of us loved this Oh so tender chicken and yummy gravy. DH loves dried beef gravy and this is even better with the chicken.

What is considered brown gravy? ›

Brown gravy is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stovetop at high heat with onions or other vegetables, and then thickened with a thin mixture of water and either wheat flour or cornstarch.

Does KFC use brown gravy or chicken gravy? ›

Well, of course I couldn't find out the *real* ingredients, but I did see some other copycat recipes out there. Most of them feature bouillon cubes — both chicken and beef. What I've ascertained is that KFC gravy is a brown gravy, with a secret blend of herbs and spices.

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