Create your own rich and savory brown gravy at home, no need for drippings in this recipe! And it tastes delicious! Make a roux and add a few herbs and spices with beef broth. A little cooking time develops intense flavors in the gravy.

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Brown Gravy Without Pan Drippings?

Making gravy is not that hard. I try to always have some gravy with chicken, pork, and beef. And especially like in the photo above, Mashed Potatoes and Meatloaf. But a lot of the time there’s not much for pan drippings. When there isn’t much for drippings, that means there’s not much flavor. Discover how you can make perfect gravy without relying on beef drippings with the guidance provided in this recipe post.

(And here is how to make Chicken Gravy from chicken broth).

I’ve finally come up with a combination of ingredients that will fool you into thinking it was made with drippings. Mary Jo said that we should make this gravy for Thanksgiving! It is savory and a perfect substitute for Turkey Gravy.

Ingredients For Homemade Brown Gravy

What is nice about this recipe is that there is no need to cook some meat beforehand. Flavors are developed using vegetables and broth.

Butter: This is the starter for the roux to make the gravy.
Onion: Used to develop rich flavor in the homemade gravy.
Celery: Also to develop a more complex flavor.
All-purpose flour: Used to finish the roux and for thickening the broth.
Beef broth: To develop that savory roast beef flavor.
Herbs: Rosemary, thyme, and bay leaves for more complexity and flavor.
Dijon mustard: The mustard flavor works with the beefiness.
Red wine vinegar: A little acidity to balance flavors.
Worcestershire sauce*: Use as a substitute for red wine vinegar.
Salt and black pepper: To bring out the tastiness of the other ingredients.

How To Make Brown Gravy From Scratch

Course chop the onion and celery and place them into a food processor. Give them 5 or 6 one-second pulses to chop them into small pieces. Alternatively, the onion and celery could be finely minced by hand.

Using a 3-quart pot or large skillet, melt butter on medium heat and add the vegetables. Cook them for 3 or 4 minutes while stirring occasionally.

Then, add the flour and mix it into the softened vegetables. Cook the flour for another 2-3 minutes to eliminate the raw flour taste. The flour will stick to the bottom of the pot but that can be scraped off once the broth is added.

Add 1 cup of the broth while whisking constantly to break up the flour and vegetables. Keep whisking as long as it takes to make the gravy smooth then add the remaining broth. Rapid back-and-forth whisking will prevent lumpy gravy. Use a wooden spoon to scrape the sticky flour from the bottom of the pot.

Then, add the rosemary, thyme, bay leaves, and mustard and bring the pot to a boil. Once boiling, reduce the heat and simmer for 6 to 8 minutes. Stir this occasionally to prevent sticking.

Taste the gravy and add salt and pepper as desired. Add 1 teaspoon of red wine vinegar. The vinegar brightens up the flavor of the gravy. Or substitute with 1-2 teaspoons of Worcestershire sauce.

Recipe tip:

To darken the gravy, add 1 or 2 teaspoons of Kitchen Bouquet. It adds color without affecting the taste. Also, if you do happen to have a small amount of meat drippings, you may certainly add those to the gravy for a boost of extra flavor.

Using a fine mesh strainer held over a bowl, pour the gravy into the strainer and use a spatula to push the creamy gravy into the bowl. Once the liquid is strained through, discard or add the vegetables to your compost bin.

To keep the gravy warm, pour it back into the original pot and place it on your stove top at a low temperature. For serving, ladle the gravy into a gravy boat.

Gluten-Free Brown Gravy

You can easily make gluten-free brown gravy. Just make certain that the broth and flour you use are gluten-free.

I use Better Than Bouillon products a lot but they are not gluten-free. Swanson brand Stock and Broth, which is widely available, is gluten-free. Also, Knorr beef cubes are gluten-free.

For gluten-free flour, I recommend using Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Measure For Measure Flour. Both are gluten-free and excellent products.

What To Serve With Brown Gravy

Potatoes: Baked Potatoes Mashed Potatoes Roasted Potatoes

Meats: Meatballs Meatloaf Pork Loin Steaks Grilled Chicken

Turkey: When you roast a turkey, many times you don’t have a lot of drippings for gravy. No fear. this homemade brown gravy recipe would be terrific with turkey. (I’m making this next Thanksgiving).

French Fries: Sound kind of weird? The Canadian dish, Poutine …french fries, cheese, and gravy.

Storing Leftovers

Leftover gravy should be kept in an airtight container refrigerated for 3-4 days. Reheat leftovers in a microwave oven or a pan on the stovetop. Add a small amount of water or broth to thin if needed.

Leftover gravy can also be frozen for future use in a sealed container or plastic freezer bag for up to 4 months.

Creating a delicious brown gravy without the need for drippings is possible. This recipe not only delivers on flavor but also provides a versatile option for those moments when drippings are not available. You can enjoy rich and savory brown gravy anytime.

Make it to complement hamburger steak, meat loaf, cubed steak, and Salisbury steak. Anytime that there is just not enough natural beef drippings to make an adequate amount of gravy.

Give this brown gravy recipe a try and let me know what you think with a comment.

"All-Purpose Homemade Brown Gravy Recipe"

How To Make Brown Gravy Recipe (No Drippings)

All-purpose homemade brown gravy, made without pan drippings. All the flavor is from beef broth and a combination of spices. You won't believe there are no pan drippings.

5 from 2 votes

Print Pin Rate

Course: Condiment, Sauce, Side Dish

Cuisine: American

Keyword: all-purpose gravy, brown gravy recipe, homemade brown gravy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 145kcal

Author: Joe Boyle

Ingredients

6 tbsp butter
1/2 medium onion, chopped or finely minced
1/3 cup celery, 1 stalk chopped or finely minced about an 8 inch stalk
6 tbsp all-purpose flour
3 cups beef broth, no salt or low-sodium
2 sprigs fresh rosemary
2 bay leaves
2-3 sprigs fresh thyme
2 tsp Dijon mustard
1 tsp red wine vinegar
1-2 tsp Worcestershire sauce, substitute for red wine vinegar
salt and black pepper

Instructions

Place course chopped onion and celery into a food processor and make 5 or 6, 1 second pulses to mince the veggies. (Or fine mince by hand).
Melt butter in a large skillet on low to medium-low temperature. Add the onion and celery and cook to soften 4 minutes.
Add the flour and use a whisk to mix with the butter. Let cook for two minutes while occasionally stirring.
Increase the temperature of your stove to medium and pour in about 1 cup of the beef broth while whisking. The flour will get pasty. Then pour in another cup and aggressively whisk back and forth to remove any lumps. Then add the remaining broth. The gravy should be smooth. Use a wooden spoon to scrape up any flour sticking to the bottom of the pan.
Add the rosemary, bay leaves, thyme, and Dijon mustard and stir in. Reduce the heat to low and softly boil for 6 to 8 minutes, stirring occasionally. Taste the gravy and add salt and pepper as desired. Then add 1 teaspoon of red wine vinegar. (Or, substitute Worcestershire sauce, 1-2 teaspoons).
Pour the finished gravy into a wire strainer held over a bowl. Use a rubber spatula to press the gravy through the strainer. Discard the solids.
Serve the gravy hot.

Notes

Add 1 or 2 teaspoons of Kitchen Bouquet for added color.
Try this recipe using chicken or vegetable broth.
If you happen to have a small amount of meat drippings you may add those for a bit of extra flavor.
Store leftovers refrigerated in an airtight container. Add a bit more broth or water to thin when reheated.
Freeze leftovers in a sealed container or plastic freezer bag for up to 4 months.

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