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"All-Purpose Homemade Brown Gravy Recipe"
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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.
Course Condiment, Sauce, Side Dish
Cuisine American
Keyword all-purpose gravy, brown gravy recipe, homemade brown gravy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 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

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

Nutrition

Calories: 145kcal