Brown Gravy

5 from 2 votes

Whipping up a homemade brown gravy without any drippings is easier than you think and it's a classic topping for potatoes, noodles, and sandwiches. Made from scratch, this smooth and delectable sauce adds that perfect touch to your meals.

Course Side Dishes

Cuisine American

Keyword brown gravy, gravy, gravy recipe without drippings

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 98kcal

Author Stacie Vaughan

Equipment

Ingredients

¼ cup salted butter
¼ cup all-purpose flour
¼ cup yellow onion finely chopped
2 cloves garlic minced
2 cups beef or chicken broth low sodium
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
salt and pepper to taste
Fresh thyme or parsley finely chopped, for garnish, optional

US Customary - Metric

Instructions

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly to form a smooth roux. Cook for about 2 to 3 minutes until the roux is a light golden color.
Reduce the heat to medium-low. Stir in the chopped onion and garlic. Cook for an additional 2 to 3 minutes or until the onions are translucent.
Slowly pour in the beef or chicken broth while whisking continuously to avoid lumps. The mixture will thicken as you whisk.
Add the balsamic vinegar and Worcestershire sauce, mix until well combined. Taste and add more if you'd like a stronger flavor.
Season the gravy with salt and pepper to taste.
Reduce the heat to low and let the gravy simmer gently for about 10 to 15 minutes.
If you prefer a smoother gravy, you can strain it thorugh a fine mesh strainer to remove any onions or garlic bits. This step is optional.
Before serving, garnish with fresh thyme or parsley, if desired. Transfer the gravy to a serving dish or gravy boat.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

Nutrition