Description
Make a rich, velvety brown gravy from scratch using simple pantry ingredients, perfect for mashed potatoes, roasts, or meatloaf.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth (low sodium preferred)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste based on broth)
- 1 teaspoon Worcestershire sauce
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk the flour into the melted butter until a smooth paste (a roux) forms. Cook this roux for 2 to 3 minutes, stirring constantly, until it turns a light peanut butter color. Do not let it burn.
- Slowly whisk in the beef broth, a little at a time, ensuring no lumps form before adding more liquid.
- Bring the mixture to a simmer, continuing to whisk frequently.
- Add the onion powder, garlic powder, thyme, pepper, salt, and Worcestershire sauce. Stir well to combine.
- Reduce the heat to low and let the gravy simmer gently for 5 to 8 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste the gravy and adjust salt and pepper as needed before serving hot.
Notes
- For a darker color, cook the roux for an extra minute or two until it is a deeper brown, but watch carefully to prevent burning.
- If the gravy becomes too thick, whisk in a small amount of extra broth or water until it reaches the right texture.
- To make a larger batch, maintain the 1:1 ratio of butter to flour (the roux base).
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 0.5
- Sodium: 350
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 0.2
- Protein: 2
- Cholesterol: 12