Learn how to make Homemade Brown Gravy from scratch. So easy, this gravy can be made without drippings as it is thickened with flour.
The flavor comes from beef broth/stock whilst the rich texture comes from some butter and a splash of heavy cream.
The perfect gravy for serving with your beef roast, pork chops or sausage and mashed potatoes.
What is brown gravy? Why not just call it gravy.
Brown gravy is the classic gravy that you would serve with a roast dinner.
It is traditionally made with roasted meat drippings and thickened with flour.
In the UK it is just called gravy, but I like to call it brown gravy so it isn't confused with the white gravy typically used in biscuits and gravy and chicken fried steak.
Can you make gravy without pan drippings?
Yes! This simple brown gravy recipe is made without drippings. It is rich, full of flavor and no one will know that you didn't have any pan drippings!
How to make gravy without drippings
Instead of dripping we use butter to add the richness. Then by adding beef stock or beef broth, you can get a deep beefy flavor without any beef drippings or juice.
I like to add a splash of heavy cream at the end. It adds a wonderful roundness to the gravy. But don't add too much we want this to be a brown gravy!
How to thicken homemade brown gravy
The key to thickening gravy is a mixture called a roux.
A roux is just a mixture of fat and flour. This is cooked over low heat to give it a deeper flavor. This thick paste is the basis of your gravy. Once the roux has been cooked you slowly add in beef stock/broth. Don't add any salt at this stage, we are going to simmer the gravy and this can concentrate the flavors. If you add the salt in the early stages your gravy could end up too salty.
Help my gravy is lumpy!
Firstly don't panic! We can solve this and no one at the table will know!
Just continue to whisk and cook your gravy as directed and when you are ready to serve, pour it through a fine mesh strainer/sieve into your gravy boat. The lumps will be removed and everything will taste great.
Because you have removed a bit of the flour your gravy might not be quite as thick as normal, but it will still taste good.
Pro Tip:
Next time you make gravy try adding the beef broth a little more slowly at first and whisking between each addition. This should help to eliminate the lumps.
But even Delia Smith has admitted to having lumps in her gravy at one time or another, so you are in great company!
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How to make gravy from scratch
- Melt your butter in a saucepan
- Add the flour and cook for 2 minutes making sure not to burn the mixture.
- Add in half a cup of beef broth and whisk as it thickens drastically.
- Add another half cup of broth and whisk until the mixture starts to thin.
- Slowly whisk in the remainder of the broth.
- Add a splash of Worcestershire sauce, some Beef better than bouillon and a pinch of pepper.
- Simmer the brown gravy for 3-4 minutes.
- Add in your splash of heavy cream
- Check your seasonings and serve.
What is Beef Better than Bouillon?
Beef better than bouillon is an intense beef base. You can replace it with the beef paste or half a crumbled beef stock cube. It adds great beefy depth and saltiness to your gravy helping to replace the flavor missing from drippings. You can leave it out but you will find you need to add more salt to your brown gravy.
Meals that go with Gravy
Brown gravy is so rich and delicious that it will enhance so many different meals.
These are my top 10 foods that are great with gravy!
- Toad in the Hole (Seriously good!)
- Sausage and Mash
- Lamb chops
- Hamburger Steaks with fried onions
- Roast Chicken with the works (including Yorkshire pudding)
- Beef Dip Sandwich
- Open faced turkey sandwiches
- Chicken Schnitzel and Mash
- French Fries (drizzled over UK style or poutine/jazz fries style)
- Meatloaf
- Beef Manhattan
- Seared Steak with mash and peas
- Pork Chops
Enjoy x
For more delicious gravies and sauces why not try:
Get the Recipe
Easy Homemade Brown Gravy Recipe (no drippings)
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon AP flour
- 1 ½ cup beef broth/stock
- ½ teaspoon Worcestershire sauce
- ½ teaspoon beef - better than bouillon - See note 1
- pinch pepper (Black or white)
- 2 tablespoon heavy cream
- salt to taste
Instructions
- Melt the butter in a small saucepan over low heat.2 tablespoon unsalted butter
- Stir in the flour and cook for 2-3 minutes until well combined and golden brown.2 tablespoon AP flour
- Whisk in ¼ cup of the beef broth, the mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly you can gradually whisk in the remaining broth.1 ½ cup beef broth/stock
- Add the Worcestershire sauce, the beef base, and the pepper.½ teaspoon Worcestershire sauce½ teaspoon beef - better than bouillonpinch pepper
- Bring to a boil then reduce to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the heavy cream, taste and season with salt if needed.2 tablespoon heavy creamsalt to taste
Notes
- Beef better than bouillon is an intense beef base, you can replace it with the beef paste or half a crumbled beef stock cube. It adds great beefy depth and saltiness to your gravy helping to replace the flavor missing from drippings. You can leave it out but you will find you need to add more salt to your brown gravy.
Nutrition
Nutrition is per serving
Courtney says
Easy to make, taste great, and my family enjoyed.
Stephanie Hartpence says
What’s the difference between using beef broth and beef stock? I found beef stock and my store and I wasn’t sure if I should take it back and swap for broth.
Claire | Sprinkles and Sprouts says
Stock is usually made with meaty bones where as broth is made with just meat.
To be honest most times I use the storebought cartons of broth and stock interchangeable as I don’t find a noticeable difference.
But if I buy an expensive version of stock or have time to make it homemade, it tends to have a thicker consistency as it has the gelatine from the bones.
Both work for this gravy. So if you have stock then stick with that. No need to take an extra trip back to the shops.
The most important thing with either of them is to taste so you can monitor the salt.
Hope that helps
Cx
Gina says
Making my own gravy always intimidated me until this recipe. Not only was it very easy and straightforward, it's one of the most delicious gravy recipes I've tasted!
Claire McEwen says
Oh I am so happy you enjoyed it Gina and that you found the recipe easy to follow.
It is a fav in our house!
Cx
Lindsey says
My husband wanted gravy but I had only made roasted chicken breasts, so I decided to give this no-drippings gravy recipe a try. It was phenomenal!!! Loved the splash of heavy cream. I've never added that to gravy and I won't be omitting it ever again
Claire McEwen says
Oh I am so pleased you enjoyed it Lindsey, it is a family fav!
The cream just adds that little touches richness doesn't it.
Cx
Rose says
Excellent homemade brown gravy recipe! I made it with a whole baked chicken. It turned out amazing.
Claire McEwen says
So happy you enjoyed it Rose
Cx
Nicole says
Brown gravy is the best, and this was SO much better than any of the packets I've tried! I poured it all over a big plate of french fries. Doesn't get more "comfort food" than that!! Next time I'm going to use it for a hot roast beef sandwich!
Claire McEwen says
Over fries sounds like the best kind of comfort food!!! YUM!
This will be so good for dipping a roast beef sandwich into ☺️☺️
So happy you loved the recipe!
Cx
Gina says
I appreciate this recipe! I've never had enough gravy for my big family when I use what's in the bottom of the roast pan. I love Better Than Bouillon and use it often.
Claire McEwen says
Ha!! I hear you!!! My family devours gravy too!!
Always handy to have a quick recipe on hand!
Cx
Rebecca says
Hi, I was wondering if using the beef flavor from a ramen noodles would work and if I used non fat dry milk instead of heavy cream
Claire McEwen says
Hi Rebecca,
Using the beef flavouring from some ramen, might work to replace the better than bouillon, I don't think it would be strong enough to replace the broth.
With the non-fat dry milk, I am not sure it would add much to the gravy, so I'd just leave out the heavy cream. The cream is there to add an extra richness, and I think the dry milk wouldn't do that.
Hope that helps
Cx
Samantha says
I made this gravy yesterday for thanksgiving and it was a hit!
Claire McEwen says
Happy Thanksgiving 🙂
So happy you enjoyed it.
Cx
Shelby says
I love the addition of Worcestershire in this gravy! It came out with such delicious flavor!
Claire McEwen says
So pleased you enjoyed it Shelby 🙂
Worchestershire adds so much flavor doesn't it!
Cx
Mandy says
With the holiday season fast approaching I’ve been determined to find a good gravy recipe as last year it was the gravy that let the meal down. This turned out perfect and it’s one less thing for me to worry about!
Claire McEwen says
Oh I am so happy you loved it.
it is a family fav 🙂
Cx
Allyssa says
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
Claire McEwen says
Oh that makes me so happy as it is a fav with my family as well 🙂
Cx