Looking for an easy homemade Brown Gravy Recipe to elevate your meals? Put down the packet and close the jar! This is my go-to flavor-packed brown gravy that's perfect over mashed potatoes, Hatch Chile Meatloaf, Salisbury steak, or whatever you like. And...it can be made in under Ten Minutes!
I have always had a bit of a fascination with gravy. Mainly, its many uses, like a filling in a chicken, beef, or Smoked Turkey Pot Pie. Also, as a topping over chicken fried steak or chicken fried chicken. It's like the icing on the cake for these savory dishes.
Why You'll Love This Recipe
When I made this particular recipe, I wanted something that would be quick and easy, have a ton of flavor, and resemble something reminiscent of the old-school Kentucky Fried Chicken or Caffateria-style brown gravy to top off Homemade Garlic Mashed Potatoes. That's exactly what we have here, and you're going to Love It!
Liquids: I like to use chicken stock for the liquid in this recipe. But the key is mixing in Beef Better than Bouillon for a beefy flavor and savory chicken stock.
Seasonings and Spices: All you need here is Onion Powder, Garlic Powder, and Black Pepper. There is no need for added salt due to the sodium levels in the chicken stock and beef bouillon.
Other: The only remaining ingredients for this Brown Gravy Recipe are Butter and Flour.
See the recipe card below for full information on ingredients and quantities.
Step 1: Begin by boiling the chicken stock in one medium saucepan.
Step 2: Add the beef better than bouillon, stirring to ensure it's fully dissolved. Once the bouillon has dissolved, turn the chicken stock low and allow it to simmer.
Step 3: Melt the butter in a second medium saucepan over medium-low heat.
Step 4: Add the flour, onion powder, garlic powder, and black pepper. Stir this together until a roux begins to form.
Step 5: Pour the chicken stock mixture into the butter mixture.
Step 6: Whisk over low heat until the Gravy thickens.
- 1. Be sure not to cook the Butter and Seasoning mix too long or too hot. Just enough to brown and start bubbling.
- 2. Whisking should only take about 2 minutes but work fast and vigorously to ensure no clumps.
- 3. Two separate pots are essential for texture and seasoning. The browning of the butter and seasoning will provide the richness of this gravy recipe.
- 4. Try serving this Brown Gravy over Italian Sausage Stuffing for a perfect Thanksgiving side dish.
Gravy is a sauce made from cooked meat juices and thickened with flour. However, it's not necessary to have the meat itself. Chicken or Beef Stock, as well as bouillon, will provide a ton of flavor when thickened with flour and seasoned with other spices.
Based on the ingredients listed on the Canadian KFC Website, the ingredients for KFC Gravy are as follows: Water, wheat flour, modified corn starch, dextrose, potassium chloride, monosodium glutamate, salt, onion powder,
high monounsaturated sunflower seed oil (manufacturing aid), autolyzed yeast extract, spices, hydrolyzed corn and
soy protein, caramel, torula yeast. Made with KFC Original Recipe Chicken.
Contains: Wheat, Soy.
People refer to Brown Gravy by many names, such as Beef Gravy, Dark Gravy, Beef Stock Gravy, and even Brown Sauce.
Flour is best used when making a roux, giving rich brown gravy its flavors. However, cornstarch may be the answer if you're looking for a gluten-free version. Just know that it may not reheat as well and could be thicker than when using flour.
More Recipes You'll Love
If you made this Brown Gravy recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
- 1 tsp. Beef Better than Bouillon
- 2 ¼ Cups Chicken Stock
- 4 Tbsp. Salted Butter
- 4 Tbsp. All Purpose Flour
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼ tsp. Black Pepper
- Begin by boiling the chicken stock in one medium saucepan and add the beef better than bouillon, stirring to make sure it is fully dissolved.
- Once the bouillon has dissolved, turn the chicken stock low and allow it to simmer.
- In a second medium saucepan over medium-low heat, melt the butter and add the flour, onion powder, garlic powder, and black pepper. Stir this together until a roux begins to form. Not too long or too hot as you don't want to burn the mixture.
- Pour the chicken stock mixture into the butter mixture and whisk over low heat until the gravy thickens. This should only take about 2 minutes.
- Be sure not to cook the Butter and Seasoning mix too long or too hot. Just enough to brown and start bubbling.
- Whisking should only take about 2 minutes but work fast and vigorously to ensure no clumps.
- Two separate pots are essential for texture and seasoning. The browning of the butter and seasoning will provide the richness of this gravy recipe.