Brown Gravy from Broths and Seasonings Recipe

Introduction

Brown gravy is a rich and flavorful sauce that complements a variety of dishes, from roasted meats to mashed potatoes. This simple recipe uses a combination of beef and chicken broth, enhanced with seasonings and a touch of butter for a smooth finish.

Ingredients

• 1 cup chicken broth
• 1 cup beef broth
• 1 cube beef bouillon (or 1 tsp better than bouillon)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce (can substitute soy sauce)
• 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional, can also use Gravy Master)
• ¼ cup cold water
• 3 tablespoons cornstarch
• 1 tablespoon cold unsalted butter

Instructions

1. Step 1: In a medium saucepan, combine the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Stir well to blend all ingredients.
2. Step 2: For a deeper color, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce or Gravy Master if desired. This step is optional.
3. Step 3: In a small container with a lid, mix the cold water and cornstarch together. Shake until the cornstarch is fully dissolved.
4. Step 4: Bring the broth mixture to a boil over medium heat. Once boiling, whisk in the cornstarch mixture and allow the gravy to thicken.
5. Step 5: Reduce the heat to medium-low and simmer gently for 2-3 minutes, stirring occasionally, until the gravy reaches your preferred thickness and flavor concentration.
6. Step 6: Remove the saucepan from the heat and swirl in the cold unsalted butter to finish. This adds a smooth, velvety texture to the gravy just before serving.

Tips & Variations

• Use soy sauce instead of Worcestershire sauce for a gluten-free option.
• Add finely chopped sautéed onions or mushrooms for extra depth and texture.
• Adjust the thickness by increasing or decreasing the cornstarch amount to suit your preference.
• For a vegetarian version, substitute vegetable broth and omit the beef bouillon.

Storage

Store leftover brown gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the gravy has thickened too much. Stir well to restore the smooth consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this brown gravy ahead of time?

Yes, you can prepare the gravy in advance and refrigerate it. When ready to serve, reheat it gently on the stove and stir well. You may need to add a little broth to loosen the gravy if it has thickened in the fridge.

What can I use if I don’t have beef bouillon cubes?

If you don’t have beef bouillon cubes, you can use 1 teaspoon of a concentrated beef broth paste like Better Than Bouillon or simply increase the amount of beef broth for milder flavor.

Brown Gravy from Broths and Seasonings Recipe

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4.5 from 135 reviews

This classic brown gravy recipe is a rich and flavorful sauce made from a blend of chicken and beef broth, enhanced with beef bouillon, spices, and Worcestershire sauce. It’s thickened with cornstarch for a smooth texture and finished with cold butter for a velvety finish, perfect for serving with meats, mashed potatoes, or vegetables.

• Author: Natalie
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 2 cups (serves 4) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Liquid Base

• 1 cup chicken broth
• 1 cup beef broth
• 1 cube beef bouillon (or 1 tsp better than bouillon)

Seasonings

• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce (can substitute soy sauce)
• 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional; can also use Gravy Master)

Thickening Agent

• 1/4 cup cold water
• 3 tablespoons cornstarch

Finishing

• 1 tablespoon cold unsalted butter

Instructions

1. Combine Broths and Seasonings: In a medium saucepan, add the chicken broth, beef broth, beef bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Stir well to combine all ingredients.
2. Add Browning Sauce (Optional): For a darker, richer color, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce or Gravy Master and stir to incorporate.
3. Prepare Cornstarch Slurry: In a small lidded container, combine the cold water and cornstarch. Shake vigorously until the mixture is smooth and fully combined.
4. Boil the Gravy Base: Bring the broth mixture to a boil over medium heat. Once boiling, whisk in the cornstarch slurry to begin thickening the gravy.
5. Simmer and Thicken: Reduce heat to medium-low and let the gravy gently simmer for 2-3 minutes, stirring occasionally, until it reaches your desired thickness and flavor concentration.
6. Finish with Butter: Remove the pan from heat and swirl in the cold unsalted butter. This enriches the gravy and gives it a silky, velvety texture just before serving.

Notes

• For a vegetarian version, substitute the chicken and beef broth with vegetable broth and omit the beef bouillon.
• Adjust the thickness by adding more cornstarch slurry a little at a time if needed.
• Kitchen Bouquet and Gravy Master are optional but add an authentic brown gravy color and flavor.
• Serve immediately for best texture and flavor; the gravy may thicken further as it cools.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Keywords: brown gravy, homemade gravy, beef gravy, easy gravy recipe, classic gravy, stovetop gravy, sauce