Why does my gravy have lumps and how can I fix it?

Lumps typically form when flour meets hot liquid too quickly. If you end up with lumps, simply strain the gravy through a fine-mesh sieve or blend it with an immersion blender until smooth. To prevent lumps in the future, add liquid slowly while whisking constantly.

Can I make this gravy ahead of time for a big dinner?

Absolutely! This gravy reheats beautifully and can be made 2-3 days in advance. Store in the refrigerator and reheat slowly on the stovetop, adding a little extra broth if needed to adjust the consistency.

What's the difference between brown gravy and au jus?

Brown gravy is thickened with a roux (butter and flour mixture), resulting in a thicker consistency. Au jus is thinner, more like a flavorful broth, and isn't thickened with flour. Both are delicious, but gravy clings to food better while au jus is perfect for dipping.

Can I use this recipe with chicken broth instead of beef?

Yes! Simply substitute chicken broth and chicken bouillon for the beef versions to create a delicious chicken gravy. The technique remains the same, but you'll get a lighter colored, poultry-flavored result that's perfect for chicken dishes.

Brown Gravy Recipe - LazyDayRecipes

Name: Brown Gravy Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: ¼ cup unsalted butter (½ stick); ¼ cup all-purpose flour; 2 cups low-sodium beef broth; 1 teaspoon Worcestershire sauce; 1 teaspoon beef bouillon paste or powder; 1 teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper

Description

A rich, smooth, and flavorful brown gravy that comes together in just 10 minutes. Perfect for pouring over mashed potatoes, meats, or your favorite side dishes, this recipe bursts with umami flavor and can elevate any meal to restaurant-quality.

Ingredients

Units Scale

Base

1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour

Liquids

2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce

Seasoning

1 teaspoon beef bouillon paste or powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

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Instructions

Melt the butter and make the roux
In a medium-sized pot over medium heat, melt the unsalted butter. Once the butter is fully melted, whisk in the all-purpose flour. Cook this mixture for about 1-2 minutes, stirring continuously, until there is no visible raw flour and it starts to smell nutty.
Whisk in the liquid
Gradually whisk in the low-sodium beef broth, ensuring there are no lumps. Add it slowly while continually whisking to maintain a smooth consistency.
Incorporate seasonings
Stir in the Worcestershire sauce, beef bouillon paste (or powder), onion powder, garlic powder, kosher salt, and ground black pepper. Mix well to evenly distribute the flavors.
Simmer until thickened
Increase the heat slightly to bring the mixture to a simmer. Once simmering, reduce the heat to maintain a gentle simmer. Cook for about 2-3 minutes, stirring frequently, until the gravy thickens to your desired consistency.
Serve
Remove the pot from the heat and serve immediately. This brown gravy pairs wonderfully with mashed potatoes, roasted meats, or any dish needing a savory sauce.

Notes

If you want extra depth of flavor, you can use a combination of beef and chicken broth instead of just beef broth.
For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend or cornstarch (adjust the quantity accordingly).
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop and add a splash of water or broth if it thickens too much.

Nutrition

Serving Size: ¼ cup
Calories: 60
Sugar: 0g
Sodium: 200mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 1g
Cholesterol: 12g