Classic Brown Gravy
This smooth brown gravy starts with a simple butter-and-flour roux, then turns savory with stock and a splash of Worcestershire sauce. It is the kind of reliable sauce you can spoon over mashed potatoes, roast turkey, se
- Total time
- 15 min
- Yield
- 8 servings (about 2 cups total; 1/4 cup/
- Difficulty
- Easy
Prep 5mCook 10mAmericanSide Dishes
Good gravy does not need to be complicated. This version uses pantry basics: butter, flour, stock, salt, pepper, and a little Worcestershire sauce for depth.
The key step is making a roux, which is just fat and flour cooked together. It thickens the stock and gives the gravy a smooth texture instead of a floury taste.
Use turkey, chicken, beef, or vegetable stock depending on what you are serving. If you have pan drippings from a roast, you can whisk in a few spoonfuls for extra flavor.
01What you'll need
Ingredients
7 items · 8 servings (about 2 cups total; 1/4 cup/
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups unsalted chicken, turkey, beef, or vegetable stock, warmed
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Optional: 2 to 4 tablespoons defatted pan drippings from roasted turkey, chicken, or beef
02How to make it
Step-by-step
1. Warm the stock
Pour the stock into a small saucepan or microwave-safe measuring cup and warm it until steaming, but not boiling. Warm liquid blends more easily into the roux and helps prevent lumps.
2. Melt the butter
Set a medium saucepan over medium heat. Add the butter and let it melt completely. If it foams, that is fine; just do not let it brown too much unless you want a nuttier flavor.
3. Whisk in the flour
Sprinkle the flour over the melted butter. Whisk constantly until the mixture looks smooth and paste-like. This mixture is the roux.
4. Cook the roux
Keep whisking for 2 to 3 minutes, until the roux smells lightly toasted and turns pale golden. This cooks off the raw flour taste and helps build flavor.
5. Add the stock slowly
Pour in about 1/2 cup of warm stock while whisking. The mixture will thicken quickly. Keep whisking until smooth, then slowly add the remaining stock in a steady stream.
6. Simmer until thickened
Bring the gravy to a gentle simmer. Cook for 4 to 6 minutes, whisking often, until it is thick enough to coat the back of a spoon. If using pan drippings, whisk them in during the last minute.
7. Season and serve
Whisk in the Worcestershire sauce, salt, and black pepper. Taste and add more salt only if needed. Serve hot.
03From our kitchen
Cook's tips
- Make-ahead: Cook the gravy up to 3 days ahead. Cool it quickly, cover, and refrigerate. Reheat gently in a saucepan, whisking in a splash of stock or water if it has thickened too much.
- Storage: Refrigerate leftover gravy in an airtight container for 3 to 4 days. Reheat only what you plan to serve.
- Freezing: Freeze gravy for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly and whisk well. It may look separated at first, but usually comes back together as it warms.
- Stock swaps: Use turkey stock for Thanksgiving, beef stock for roast beef, chicken stock for everyday dinners, or vegetable stock for a meat-free version. If using salted stock, reduce or skip the added salt until after tasting.
- For darker gravy: Cook the roux 1 to 2 minutes longer, stirring constantly, until it is deeper golden. Do not walk away; flour can burn quickly.
- For thinner gravy: Whisk in extra warm stock, 1 tablespoon at a time. For thicker gravy, simmer a little longer or whisk 1 teaspoon flour with 1 tablespoon cool water, then add it slowly and simmer for 2 minutes.
Cook's note
Nutrition is calculated for 1/4 cup gravy using unsalted stock and the listed salt. Optional pan drippings are not included because their fat and sodium vary widely by roast.
04Frequently asked
Questions & answers
Why is my gravy lumpy?
Lumps usually happen when liquid is added too fast or the stock is cold. Keep whisking over medium-low heat; many small lumps will smooth out. For very lumpy gravy, strain it through a fine-mesh sieve.
Can I make gravy without pan drippings?
Yes. This recipe is designed to work without drippings. Use a flavorful stock and Worcestershire sauce for savory depth.
Can I make this gravy vegetarian?
Yes. Use vegetable stock and replace Worcestershire sauce with a vegetarian Worcestershire sauce or 1 teaspoon soy sauce. The flavor will be slightly different but still savory.
How do I fix gravy that tastes too salty?
Whisk in unsalted stock or water a few tablespoons at a time. If that makes the gravy too thin, simmer it briefly to reduce, or thicken it with a small flour-and-water slurry.
Can I use cornstarch instead of flour?
Yes, but the method changes. Skip the roux. Simmer the stock and seasonings, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering liquid until thickened.
05Per serving
Nutrition facts
Nutrition Facts
8 servings (about 2 cups total; 1/4 cup/
Amount per serving
% Daily Value*
- Total Fat6 g
- 8%
- Saturated Fat4 g
- 20%
- Cholesterol15 mg
- 5%
- Sodium105 mg
- 5%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars0 g
- Protein2 g
- 4%
- Vitamin D0 mcg
- 0%
- Calcium8 mg
- 1%
- Iron0.2 mg
- 1%
- Potassium58 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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