Easy Homemade Brown Gravy (No Drippings)

Brown gravy made with beef stock poured from ladle.

5 from 547 votes

Easy Homemade Brown Gravy (No Drippings)

This easy homemade brown gravy is made from scratch with beef broth and a simple roux made of butter and flour. No drippings needed and ready in under 10 minutes! Rich, savory, and perfect for mashed potatoes, meatloaf, turkey, Salisbury steak, and holiday dinners.

Prep Time3

Cook Time5

Total Time8

Course: Sauces, Side Dish

Cuisine: American

Servings:

Calories: 124kcal

Ingredients

3 cup beef broth or beef stock; use a good quality brand with no artificial ingredients
6 Tablespoons all-purpose flour for thickening; reduce by 1 tablespoon for thinner gravy
3 ½ Tablespoons butter
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
1 teaspoon beef bouillon base (optional) for richer flavor without drippings; contains salt, so use sparingly
bay leaf (optional)

To Make a Darker Brown Gravy

¼ teaspoon Kitchen Bouquet Browning & Seasoning Sauce add more as needed

Instructions

Make roux: Melt the butter in a large pot or saucepan over medium heat. Add the flour and whisk continuously for about 2 minutes until a thick, smooth paste (roux) forms. Cook until the roux is lightly golden.
3 ½ Tablespoons butter, 6 Tablespoons all-purpose flour

For a darker gravy, continue cooking until it turns a rich golden brown. See Note 6.

Add beef broth and seasonings: Slowly pour in about half the beef broth while whisking vigorously to prevent lumps. Once the mixture is smooth, add the remaining beef broth, garlic powder, onion powder, beef bouillon base (if using), and bay leaf (if using). For a darker color, add the browning & seasoning sauce. Whisk until fully combined.
3 cup beef broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon beef bouillon base, bay leaf, ¼ teaspoon Kitchen Bouquet Browning & Seasoning Sauce
Simmer and Thicken the Gravy: Bring the gravy to a boil, then reduce the heat and let it simmer for about 3 minutes until thick and smooth. Remove the bay leaf. Taste and season with salt and pepper as needed. Serve immediately over mashed potatoes, meatloaf, turkey, or your favorite dishes.
salt and pepper

Notes

Makes about 3 cups of gravy.

Storage and leftovers - Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. The gravy will thicken as it cools. To reheat, warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if it's too thick.

Flour - For thinner gravy, reduce by about 1 tablespoon. For gluten-free brown gravy, substitute a cornstarch slurry: mix 3 tablespoons cornstarch with 3 tablespoons cold water, then whisk it into simmering broth instead of making a roux.

Beef bouillon base - For a richer, deeper flavor without drippings, use a beef bouillon base like Better Than Bouillon, which contains roasted beef and other seasonings for a more robust taste. It contains salt, so use it sparingly and taste the gravy before adding more.

Broth substitutions - You can use chicken broth or turkey broth instead of beef broth for a lighter gravy. For the richest flavor and darkest color, stick with beef.

Extra flavor boosters - For even more depth, try adding ½ teaspoon Worcestershire sauce, a splash of soy sauce, or fresh herbs like thyme or rosemary while simmering.

How to make darker brown gravy - Cook the roux an extra 1 to 2 minutes until golden-brown, use beef stock instead of broth, and add a teaspoon of beef bouillon base. For even more color, add ½ teaspoon Worcestershire sauce or dark soy sauce. For a darker gravy, a few drops of Kitchen Bouquet Browning & Seasoning Sauce will do the trick, but use this sparingly as it's concentrated.

Nutrition