Brown Gravy
Check out my go-to brown gravy recipe that's perfect over mashed potatoes, Chicken fried steak, chicken fried chicken, and in beef pot pie!
Servings: 8 Servings
Calories: 107kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 107kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 147mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg