I perfected an Easy Brown Gravy you can make from scratch in just 10 minutes without drippings, ideal for Salisbury steak, meatloaf, fried chicken, biscuits, potatoes, poutine and more.

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I never thought a Gravy Recipe No Drippings could knock my socks off but this one did. I keep it in my mental recipe box as an Easy Brown Gravy that rescues a sad dinner night with zero fuss.

It owes its deep savory backbone to unsalted butter and beef broth, simple pantry things that taste way richer than they sound. I wont pretend it didnt surprise me the first time I ladled it, I actually paused and wondered where that flavor came from.

Try it once and you’ll start hiding the recipe, its that sneaky good.

Ingredients

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Adds rich mouthfeel and fat, few nutrients, high in saturated fat, use sparingly.
Thickens with starch, provides carbs and some protein, not much fiber or vitamins.
Gives savory depth and umami, provides small protein, minerals vary by brand.
Concentrated umami and tang, low calories, it’s got anchovy saltiness, adds complexity, not sweet.
Salty, boosts umami, adds brown color, contains sodium so use a little.
Dry savory punch, adds onion flavor without texture, low calories, mostly seasoning.
If used, brings gentle sweetness and deeper caramel notes, balances savory flavors.
Adds warm garlic aroma, low calorie, strong so start with a little.

Ingredient Quantities

4 tablespoons unsalted butter

1/4 cup all purpose flour

2 cups beef broth (low sodium if you can)

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon brown sugar optional

How to Make this

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1. Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat, don’t walk away or it can brown too fast.

2. Sprinkle in 1/4 cup all purpose flour and whisk constantly to form a smooth paste, cook 2 to 3 minutes until it smells nutty and turns a light brown.

3. While the roux cooks warm 2 cups beef broth in a separate pot or microwave until steaming, low sodium if you can, this helps stop lumps.

4. Pour a few tablespoons of the warm broth into the roux while whisking to loosen it, then add the rest in a steady stream while whisking to keep it smooth.

5. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, whisk to combine.

6. Bring the gravy to a gentle simmer and cook 2 to 4 minutes, whisking often, until it thickens to the consistency you like.

7. Taste and adjust seasonings, if you want a little sweetness stir in 1 teaspoon brown sugar optional, it’ll mellow the savory flavors.

8. If lumps form press the gravy through a fine mesh strainer or whisk vigorously or blitz briefly with an immersion blender, it will smooth right out.

9. Keep warm over very low heat or in a covered container until ready to serve, if it’s too thick add a splash more warm broth to thin.

Equipment Needed

1. Medium saucepan for melting the butter and making the roux, don’t walk away or it can brown fast
2. Small saucepan or microwave safe bowl to warm the beef broth so it wont make lumps
3. Sturdy whisk to keep the gravy smooth
4. Measuring cups and spoons for the flour, butter and seasonings
5. Silicone spatula or wooden spoon to scrape the bottom and stir
6. Fine mesh strainer to press out any lumps if they form
7. Immersion blender optional for blitzing stubborn lumps really quick
8. Ladle and a heatproof container with a lid to keep the gravy warm until serving

FAQ

Can I use pan drippings instead of beef broth? A: Yes you can. Replace up to half the broth with drippings but reduce added salt, and start the roux with the drippings and butter so the flavor blends.

How do I stop the gravy from getting lumps? A: Whisk constantly while you slowly pour in warm broth, that helps a lot. If lumps still form, push the gravy through a fine mesh strainer or whisk in a small cornstarch slurry.

Can I make this ahead and reheat it? A: Absolutely, store in an airtight container in the fridge for up to four days or freeze for about three months. Reheat gently over low heat and add a splash of warm broth while whisking to loosen it up.

How do I make it thicker or thinner? A: For thicker gravy cook it a bit longer so water evaporates or whisk in a bit of cornstarch slurry. For thinner gravy just stir in more warm broth a little at a time until you like the consistency.

Is this recipe gluten free or vegetarian? A: Not as written. The flour has gluten so use a gluten free flour or cornstarch to thicken if needed. And swap beef broth for vegetable broth and use a vegan Worcestershire or extra soy sauce if you want it vegetarian or vegan.

My gravy tastes flat, how do I boost the flavor? A: Taste and add a touch more Worcestershire or soy sauce for umami, a pinch of brown sugar can balance bitterness, and a little salt and pepper at the end brings everything alive.

Homemade Brown Gravy – No Drippings Needed! Recipe Substitutions and Variations

Unsalted butter: use olive oil (same amount) for a lighter gravy, or bacon fat for a smoky boost, or dairy-free margarine if you need it.
All purpose flour: swap with cornstarch to thicken — use about half the amount (for 1/4 cup flour use ~2 tbsp cornstarch) mixed into cold water first; you can also use a 1-to-1 gluten free flour blend or arrowroot (use same amount as cornstarch).
Beef broth: replace with low sodium chicken broth plus 1 tsp soy sauce for depth, or dissolve 1 beef bouillon cube in 2 cups water, or use mushroom/vegetable broth for a vegetarian umami version.
Worcestershire sauce: sub with 1 tbsp soy sauce plus 1 tsp vinegar, or 1 tbsp balsamic vinegar plus a pinch of brown sugar, or tamari for a gluten free option; a tiny bit of anchovy paste will mimic that savory tang too.

Pro Tips

– Keep the heat low and stay with it. If the butter starts to darken too fast, turn the heat down, whisk more often, and you’ll avoid a bitter taste.
– Always warm the broth and add it slowly while whisking. If you still get lumps, strain it or blitz briefly with an immersion blender to smooth it out.
– For a glossy, rich finish stir in a cold pat of butter or a splash of cream off the heat. It makes the gravy silkier and mellows any sharpness.
– Taste at the end and tweak gently: a tiny pinch of sugar will round flavors, a few drops of vinegar or lemon will brighten them, and remember gravy firms as it cools so thin with warm broth if needed.

Homemade Brown Gravy – No Drippings Needed! Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I perfected an Easy Brown Gravy you can make from scratch in just 10 minutes without drippings, ideal for Salisbury steak, meatloaf, fried chicken, biscuits, potatoes, poutine and more.

Servings

servings

Calories

145

kcal

Equipment: 1. Medium saucepan for melting the butter and making the roux, don’t walk away or it can brown fast
2. Small saucepan or microwave safe bowl to warm the beef broth so it wont make lumps
3. Sturdy whisk to keep the gravy smooth
4. Measuring cups and spoons for the flour, butter and seasonings
5. Silicone spatula or wooden spoon to scrape the bottom and stir
6. Fine mesh strainer to press out any lumps if they form
7. Immersion blender optional for blitzing stubborn lumps really quick
8. Ladle and a heatproof container with a lid to keep the gravy warm until serving

Ingredients

4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups beef broth (low sodium if you can)
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon brown sugar optional

Directions

Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat, don't walk away or it can brown too fast.
Sprinkle in 1/4 cup all purpose flour and whisk constantly to form a smooth paste, cook 2 to 3 minutes until it smells nutty and turns a light brown.
While the roux cooks warm 2 cups beef broth in a separate pot or microwave until steaming, low sodium if you can, this helps stop lumps.
Pour a few tablespoons of the warm broth into the roux while whisking to loosen it, then add the rest in a steady stream while whisking to keep it smooth.
Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, whisk to combine.
Bring the gravy to a gentle simmer and cook 2 to 4 minutes, whisking often, until it thickens to the consistency you like.
Taste and adjust seasonings, if you want a little sweetness stir in 1 teaspoon brown sugar optional, it'll mellow the savory flavors.
If lumps form press the gravy through a fine mesh strainer or whisk vigorously or blitz briefly with an immersion blender, it will smooth right out.
Keep warm over very low heat or in a covered container until ready to serve, if it's too thick add a splash more warm broth to thin.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.