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Homemade Brown Gravy is a delicious sauce recipe made with butter, flour, onions, minced garlic, Worcestershire sauce, balsamic vinegar and either beef or chicken broth.

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Homemade Brown Gravy is a flavourful sauce perfect for serving over meat and mashed potatoes.

This easy no drippings brown gravy recipe uses broth instead of roasted meat drippings.

This brown gravy recipe takes about thirty-five minutes from start to finish and serves up to eight people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this easy gravy recipe, I started by dicing some onions and mincing some garlic.

I dropped some butter into a saucepan over medium heat.

I allowed the butter to melt completely.

I added some flour to the pan.

I whisked well to form a smooth roux.

I continued cooking for a few minutes until the roux was golden.

I reduced the heat to medium-low and added the diced onions and minced garlic to the pan.

I stirred well and continued cooking until the onions were translucent.

I slowly poured in some beef broth while whisking continuously.

I added some Worcestershire sauce and balsamic vinegar and whisked again.

I seasoned the gravy with salt and pepper to taste.

I reduced the heat to low and let the gravy simmer gently for fifteen minutes to thicken and let the flavours develop.

After fifteen minutes I removed the gravy from the heat and stirred well one last time.

Then the brown gravy was ready to serve.

The easy brown gravy is a rich and savoury sauce perfect for serving with a variety of dishes.

I served my brown gravy over some mashed potatoes.

This rich and velvety sauce is the perfect accompaniment to a weeknight dinner or even a holiday meal.

If you are looking for a simple brown gravy recipe, then you need to try this Homemade Brown Gravy!

More Holiday Side Dish Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Homemade Brown Gravy:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 cups beef or chicken broth (low-sodium)
• 1 teaspoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Finely chopped fresh thyme or parsley for garnish (optional)

How to Make Brown Gravy:

1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly to form a smooth roux. Cook for about 2-3 minutes until the roux is a light golden color.
2. Reduce heat to medium-low. Stir in the chopped onion and garlic. Cook for an additional 2-3 minutes until the onions are translucent and aromatic.
3. Slowly pour in the beef or chicken broth while whisking continuously to avoid lumps. The roux will thicken as you whisk.
4. Add the balsamic vinegar and Worcestershire sauce, mix until well combined. Taste and add more if you’d like a stronger flavor.
5. Season the gravy with salt and pepper to taste.
6. Reduce the heat to low and let the gravy simmer gently for about 10-15 minutes. This helps the flavors develop and the gravy to thicken.
7. If you prefer a smoother gravy, you can strain it through a fine mesh strainer to remove any onion or garlic bits. This step is optional and depends on your preference.
8. Just before serving, you can garnish the gravy with fresh thyme or parsley for a pop of color and added flavor.
9. Transfer the homestyle brown gravy to a gravy boat or serving dish.
10. Serve it alongside roasted meat, mashed potatoes, roasted vegetables, and other Holiday dishes.
11. Enjoy!

FAQS:

Can I make this gravy ahead of time?

Yes, you can make the gravy ahead of time and reheat it just before serving. Store it in an airtight container in the refrigerator for up to 2-3 days. 

How do I reheat leftover gravy?

To reheat leftover gravy, place it in a saucepan over low heat. Add a bit of water or broth to thin it out if needed, and stir occasionally until it’s heated through.

Do I have to use low-sodium beef or chicken broth?

It’s recommended to use low-sodium beef or chicken broth to have better control over the saltiness of your gravy.

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