Homemade Brown Gravy – Page 2

Instructions

Create the Roux: In a saucepan or skillet over medium-low heat, melt the butter. Sprinkle in the flour and whisk continuously until a smooth paste (a roux) forms. Continue cooking, whisking frequently, for 3-5 minutes until the mixture turns a deep, golden brown color and develops a nutty aroma. Be careful not to burn it.
Whisk in the Broth: Gradually add the beef broth, just a splash at a time at first, whisking vigorously after each addition until the liquid is fully incorporated. This prevents lumps from forming. Once about half the broth is added, you can pour in the remainder in a steady stream, whisking constantly.
Season and Simmer: Whisk in the salt, garlic powder, onion powder, black pepper, and dried thyme. Increase the heat to medium-high and bring the gravy to a gentle simmer.
Thicken the Gravy: Once simmering, reduce the heat to low. Continue to cook for 2-3 minutes, stirring often, until the gravy thickens beautifully to your desired consistency.
Final Adjustments: Taste and adjust seasoning with more salt or pepper if needed. If the gravy becomes too thick, simply whisk in an extra tablespoon or two of broth to thin it out.
Serve: Serve immediately while hot for the best flavor and texture.

For a Richer Color: For an even deeper, darker brown color, you can add a teaspoon of soy sauce or Worcestershire sauce along with the broth.
Lumpy Gravy? No problem! Simply pour the gravy through a fine-mesh strainer to remove any lumps for a perfectly silky sauce.
Make it Creamier: For a richer, creamier gravy, finish it with a tablespoon of cold butter whisked in at the very end, or stir in a few tablespoons of heavy cream.