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Amazing homemade brown gravy in 20 minutes

homemade brown gravy
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Make the ultimate homemade brown gravy from scratch. This recipe delivers rich, deep, savory flavor without relying on pan drippings, making it perfect for any meal or holiday comfort food.

Ingredients

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

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour until a smooth paste (roux) forms. Cook, stirring constantly, for 2 minutes until the roux turns a light peanut butter color. Do not let it burn.
  3. Whisk in the onion powder, garlic powder, pepper, thyme, rosemary, and salt. Cook for 30 seconds until fragrant.
  4. Slowly pour in the beef broth, whisking continuously to prevent lumps.
  5. Bring the mixture to a simmer, stirring frequently.
  6. Once simmering, reduce the heat to low. Stir in the Worcestershire sauce and soy sauce.
  7. Continue to simmer for 5 to 8 minutes, or until the gravy thickens enough to coat the back of a spoon.
  8. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • For a darker color, cook the roux for an additional 1-2 minutes until it reaches a deep brown shade, though this requires careful watching to avoid burning.
  • If you have meat drippings from roasting, substitute 1 tablespoon of the butter with 1 tablespoon of drippings for extra richness.
  • If the gravy is too thick, whisk in a splash more warm beef broth until you reach your desired consistency.
  • If lumps form, remove the saucepan from the heat and whisk vigorously, or strain the gravy through a fine-mesh sieve.

Nutrition

Find it online: https://whiskdaily.com/homemade-brown-gravy-no-drippings-recipe/