Looking for a dependable brown gravy recipe that’s silky, flavorful, and quick? Our recipe shows how to make brown gravy from a classic roux made with flour and beef tallow for deep, beefy character (don’t worry, there’s an easy substitute if you don’t keep tallow on hand)!
Not sure about you, but I used to think there were only 2 ways to make gravy. The first is to use McCormick’s brown gravy mix. The second is to use real turkey drippings as you prepare a Thanksgiving feast.
But the first tastes too MSG-forward and… well, who cooks turkey other than on Thanksgiving? So I needed a quick and easy solution to my how-to-make-brown gravy-for-my-mashed-potatoes-on-a-non-Thanksgiving-Day problem.
Key Elements Of This Recipe
- Beef Tallow: We use beef tallow instead of butter or drippings in our brown gravy recipe.
- Beef Broth: Beef broth transforms our beef tallow roux into a silky, smooth, rich, and flavorful gravy.
- Worcestershire Sauce: Adding just a bit of Worcestershire sauce enhances the umami flavor.
Why Beef Tallow?
Beef tallow has a high smoke point and a clean, savory flavor that pairs naturally with beef broth. It makes a sturdy, flavorful roux for this brown gravy recipe. Butter or pan drippings work well if you prefer a milder profile – just swap it out!
The Ingredients for Brown Gravy
- 3 Tbsp beef tallow (substitute: unsalted butter or pan drippings)
- 1/4 cup all-purpose flour
- 2-2½ cups beef broth, warmed
- ½-1 tsp fine salt, to taste
- ½ tsp freshly ground black pepper
- 1 tsp Worcestershire sauce (to boost umami)
- 1 Tbsp cold butter at the end for gloss (optional)
The Equipment Needed
How to Make Brown Gravy (with Beef Tallow Roux)
Ready to make the ultimate brown gravy recipe?
First, warm the fat. In a saucepan over medium heat, melt the beef tallow until fluid and shimmering.
While the beef tallow is melting, warm the beef broth in the microwave, using a microwave-safe bowl (about 1 minute).
Pro Tip: We want the beef broth to be warm before we mix it into the gravy roux we’re building.
Next, build the gravy roux. Whisk in the flour to form a smooth paste. Stir constantly as you cook at medium-low heat for 8-12 minutes – until the roux turns light-brown and smells toasty (this is your flavor base).
Add warmed beef broth gradually to the gravy roux in 3-4 additions, smoothing completely between each pour. Bring to a gentle simmer.
Lastly, season and finish the brown gravy. Simmer the mixture for 5-8 minutes until glossy and thick enough to coat a spoon. Stir in Worcestershire sauce, then salt & pepper to taste.
Pro Tip: Optionally, add a small knob of butter (about 1 tablespoon) into the gravy off heat to add extra sheen.
Consistency Check
Too thick? Whisk in warm broth a splash at a time.
Too thin? Simmer 1-2 minutes more.
Make-Ahead and Storage
- Fridge: 4 days in an airtight container. Reheat gently, whisking in a little broth or water to loosen.
- Freeze: Up to 3 months. Thaw overnight and rewarm gently.
Serving Ideas
Our brown gravy is perfect over mashed potatoes, steak tips, beef ribs, poutine fries and so much more!
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How to Make Brown Gravy
Equipment
- Microwave-Safe Bowl, for heating beef broth
Ingredients
- 3 Tbsp Beef tallow, substitute: unsalted butter or pan drippings
- 1/4 cup All-purpose flour
- 2 cups Warmed beef broth, plus up to 1/2 cup more as needed
- 1/2 tsp Salt, to taste
- 1/2 tsp Freshly ground pepper, to taste
- 1 tsp Worcestershire sauce
- 1 Tbsp Unsalted butter, optional for gloss
Instructions
How to Make Brown Gravy (with Beef Tallow Roux)
First, warm the fat.
- In a saucepan over medium heat, melt the beef tallow until fluid and shimmering.
- While the beef tallow is melting, warm the beef broth in the microwave, using a microwave-safe bowl (about 1 minute).
- Pro Tip: We want the beef broth to be warm before we mix it into the gravy roux we're building.
Next, build the gravy roux.
- Whisk in the flour to form a smooth paste. Stir constantly as you cook at medium-low heat for 8-12 minutes – until the roux turns light-brown and smells toasty (this is your flavor base).
- Add warmed beef broth gradually to the gravy roux in 3-4 additions, smoothing completely between each pour. Bring to a gentle simmer.
Lastly, season and finish the brown gravy.
- Simmer the brown gravy for 5-8 minutes until glossy and thick enough to coat a spoon. Stir in Worcestershire sauce, then salt & pepper to taste.
- Pro Tip: Optionally, add a small knob of butter (about 1 tablespoon) into the gravy off heat to add extra sheen.
FAQ
How to make brown gravy from scratch?
Brown gravy is made by cooking a roux (fat + flour), then whisking warm beef broth and simmering until thick and glossy. Our brown gravy recipe calls for beef tallow, but you can swap it out with butter or pan drippings.
Can I make brown gravy without drippings?
Yes, Use beef tallow or butter to make the roux, then whisk in beef broth for a dependable, umami-rich gravy anytime.
Why warm the beef broth before adding it?
Warm broth blends into the roux smoothly and helps prevent lumps, making the gravy silkier and faster.
