Brown Gravy from Broths and Seasonings Recipe
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.
- 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
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
- 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.
- 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.
- Prepare Cornstarch Slurry: In a small lidded container, combine the cold water and cornstarch. Shake vigorously until the mixture is smooth and fully combined.
- 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.
- 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.
- 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
