Brown Gravy Recipe - No Drippings Needed! (2024)

FAQs

What is the difference between brown gravy and gravy? ›

It turns out, the biggest difference between the two is brown gravy is broth-based, while white gravy typically has a milk or cream base. Garcia said both types usually have flour or cornstarch for thickening and they both contain some sort of “fat or meat drippings.”

Mix 1 tablespoon plus 1 teaspoon arrowroot powder with 3 tablespoons water until dissolved for every 1 cup of gravy. While whisking the gravy constantly over medium heat, add the arrowroot mixture a little bit at a time. Cook, whisking often, until the gravy thickens.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

Other common names include country gravy, sawmill gravy, milk gravy, and sausage gravy.

To make dark brown beef gravy, cook the roux even longer (but at a lower temperature) until it's a dark color with a nutty aroma. Then use beef broth or beef juices to make your gravy.

Does KFC use brown gravy or chicken gravy? Technically, it's a brown gravy with some leftover chicken bits from their fried chicken mixed in. To replicate that flavor in our KFC gravy recipe, we use beef bouillon in addition to a bit of chicken broth.

In nonstick pan over medium heat, toast ¼ cup of All-Purpose Flour Artisan Blend, Bread Mix, or Baking & Pancake Mix, whisking constantly until it colors from white to tan, 5 to 10 minutes. Melt butter in pan, add the toasted flour, and mix well. Add stock, whisking constantly to prevent lumps from forming.

However, when using flour as a gravy thickener, you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. Use a whisk or wooden spoon to incorporate, stirring constantly until you thicken the gravy to the desired consistency.

Why does my gravy go watery on my plate? ›

If you've added too much liquid, you can try cooking it longer. Reducing the volume may be enough to thicken it up. However, if your gravy is thin and the seasoning is where you want it, cooking it down may make it too salty.

Your gravy might taste doughy or chalky if you didn't cook the flour enough when making your roux. You'll want to cook the flour for at least five minutes, until it smells nutty and begins to turn light brown. But if you don't notice until it's too late and you've already added your broth, bring the gravy to a simmer.

FIVE STEPS TO YUMMY GRAVY:

Add 1 tsp cracked black pepper, 1 tsp soy sauce, 1.5 tsp mustard (I prefer Dijon for its creamy and full character), and 1 tsp apple cider vinegar. Black pepper is texture, Dijon mustard adds mouthfeel, soy sauce increases texture, and vinegar cinches all the flavours in a little tighter.

To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.

Another way to thicken gravy with flour is by making a roux. A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low. Before serving, strain those veggies out or use an immersion blender to incorporate them into your gravy.

Homemade brown gravy is made from flour, fat, and beef broth, seasoned to taste. You usually use drippings from the meat you cooked, but you can use an equivalent amount of vegetable oil. Heat the oil in the skillet, then add the flour.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Milk and cream add richness and flavor; they can round out or mellow any sharper flavors that develop along the way. Finishing a sauce or gravy with butter will thicken the gravy and add a velvety texture—a surefire way to up your gravy game.

How do chefs thicken gravy? ›

Another way to thicken gravy with flour is by making a roux. A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.