Brown gravy.. a simple recipe.. most cooks use it at least in some dishes… they make it from the drippings of the meat they’ll serve it with … but to just make it as a stand alone gravy… a lot of cooks just end up buying a powder version or a jar… it really is very easy to make .. and you can taylor the ingredients to your tastes or the foods you’re going to use it with… sauté a little onion… maybe add a little garlic… throw some mushrooms in it… so many things you can do to make the gravy your own.
This recipe for Brown Gravy is just a basic one.. I combined ingredient ideas from lots of different sources… and tweeked it over the years…
I use unsalted butter so I can adjust the salt to my taste by adding it the salt in.. you can use salted butter if you prefer.
If you do have meat drippings.. use them in place of some of the butter… I always use at least some butter.. I think it adds to the taste.
Adjust the seasonings to your taste … even add other seasonings that you think will go with the meal you’ll use it with.
I know the Dijon mustard seems odd… but it really does work well in this.
It takes no more than about 5-10 minutes… 10 minutes really is on the high side here… and you probably have the ingredients in your pantry anyway… so here it is..
Recipe: Brown Gravy
All you need:
2 tablespoons unsalted butter
2 tablespoons flour
1 can beef broth
¼ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
All you need to do:
In a small saucepan, melt the butter over medium heat.
Add the flour and mix (make a roux).
Allow the butter and flour to cook for about 2 minutes .. to cook off the flour taste.
Gradually add the beef broth while whisking the sauce. Whisk until all lumps are out.
Add the remaining ingredients and whisk until gravy thickens… about 5 minutes or so.
Adjust seasonings to your taste.
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