Homemade Brown Gravy Recipe (One Pot)

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Homemade Brown Gravy Recipe (One Pot)

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I have 10 years of expertise in cooking and I’m
here to share my favorite brown gravy recipe. All you need is a few
simple ingredients, one pot and 20 minutes of your time. I promise
you that the end result is a deliciously thick, rich and flavorful
gravy that will make your mouth water. Give it a try and you won’t
be disappointed.

Thanksgiving just won’t be complete without this
homemade brown gravy or this Homemade Cranberry Sauce Recipe or
even this One Pot Creamy Mashed Potatoes.As a 10-year industry
expert, I can confidently say that this gravy is one of the best
I’ve ever tasted. It’s silky-smooth, glossy, and thick in
consistency, with an intense flavor that really packs a punch. I
love the way it coats the food, making every bite even more
delicious. It’s definitely worthy of a special occasion.

This easy homemade gravy recipe/ easy brown
gravy recipe is so much better than store-bought brown gravy

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Watch more videos on the same topic : How To
Make Gravy With Flour …. (Brown Gravy Recipe)

Video Description

Today on Food For The Soul, I will be showing
you how to make brown gravy with flour, my recipe is really good,
and get ready to learn a good recipe that will be used for years to
come.nnGenesis 4:7n7 If you do what is right, will you not be
accepted? But if you do not do what is right, sin is crouching at
your door; it desires to have you, but you must rule over
it.”nnHow to make Brown Gravy from scratchednOil or butter of ur
kindn1/2 sliced onions nSalt and Pepper (To Your taste)n1/4 cup
of flourn4 1/2 cups of water n1 tablespoon of beef base or 3
cubes of beef bouillonnFirst, you put your oil, onions, and
seasoning in your pan and saute the onions, to release the
flavors.nAdd your 1/4 cup of flour and stair and mix together
until four turns brown color (add more oil if needed). Add Hot
water from the tap slowly while mixing it together, and your beef
base or beef bouillon and mix together while adding the rest of the
water. bring to a boil and cut down the heat and let simmer (If
need more season add) the gravy is done and ready.

How to make homemade gravy? How do you make
homemade gravy? How do you make homemade brown gravy from
scratch? How to make brown gravy with flour?

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  1. I have been an expert in this industry for 10 years, so I know
    what I’m talking about when it comes to cooking. To begin, I heat
    butter and beef drippings in a non-stick saucepan. This is the
    perfect base for a delicious meal. The butter will give it a nice
    flavor and the beef drippings add a nice depth of flavor. It’s a
    great way to kick off any recipe.
  2. Add flour and mix until golden brown.
  3. Add broth gradually, while constantly mixing.
  4. I’ve been an expert in this industry for the past 10 years, and
    I know my way around a kitchen. For this particular recipe, I
    recommend adding a pinch of salt and pepper to the mix. Let it sit
    on the stove for a while, stirring occasionally, until it thickens
    up to your desired consistency. With a few simple ingredients and
    some patience, you can create something delicious.
  5. Remove from heat and stir in some butter to

Can you make gravy with flour and

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I’ve been in the industry for 10 years now, and
I can say with confidence that the recipe I’m about to share
requires both flour and broth. Of course, some people may opt for
using just water or a mix of water and broth – it’s really up to
personal preference. But what I’ve found is that flour and broth
produce the best overall results.

How do you make gravy with flour and

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For the past 10 years, I’ve been an expert in
crafting the perfect white gravy. My go-to recipe is to reduce the
amount of broth and replace it with heavy cream or whole milk. To
get the desired creamy consistency, I use a cup of broth and a cup
of milk. This combination is sure to make a delicious white gravy
that your family and friends will love.

How to thicken gravy?

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Use cornstarch or flour. I prefer

How do I make brown gravy without

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I have been in the industry for a decade now and
I must say that my homemade classic gravy can’t be beaten. It’s
much better than the usual beef bouillon cubes and beef broth
combo. I take great pride in my recipe and it’s something I love to
share with everyone. I’m sure you will love it too!

Can you freeze brown gravy?

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I have 10 years experience in the industry, and
I know that non-dairy gravies can be stored in the freezer for up
to a month. However, if the gravy is made with milk, it should not
be frozen as it will separate upon thawing.

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Homemade sausage gravy

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As an experienced industry expert with 10 years
under my belt, I know that a unique and flavorful sausage gravy
requires two key ingredients: sausage drippings and cooked sausage.
The drippings provide the flavor while the sausage chunks give the
gravy a delightful texture. Both combine perfectly for a delicious
gravy that pairs wonderfully with biscuits. Trust me, you won’t
regret it.

Homemade white gravy/ Homemade country

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For the past 10 years, I’ve been an expert in
the industry and I’ve noticed that lightening the color of gravy is
a common practice. This is done by adding milk or cream to the mix,
which gives it a lighter hue. While this method is easy to do, it
can also give the gravy a thinner texture. However, it can still be
flavorful and adds a beautiful sheen to the dish.

Homemade turkey gravy

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As an experienced industry expert with over a
decade of experience, I’m here to remind you of the ultimate secret
weapon for Thanksgiving: turkey drippings! When you’ve cooked up a
delicious turkey, don’t throw away the flavorful drippings!
Instead, save them and use them to enhance your other holiday
dishes. Whether you’re adding them to stuffing, gravy, or mashed
potatoes, the drippings will give your dishes a unique taste that
will have your guests coming back for more.

Homemade chicken gravy

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Use chicken drippings instead of beef

Homemade beef gravy

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Use beef drippings and that’s the recipe I have

Homemade biscuits and gravy recipe

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For a decadent treat, I’ve been making my
signature biscuits for over 10 years. To take them to the next
level, I like to pour a generous helping of savory gravy over the
top. Alternately, I sometimes dip the biscuits into the gravy for a
more flavorful experience. Whatever your preference, this simple
combination is sure to satisfy even the most discerning

Homemade gravy with drippings vs. Gravy
without drippings

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I’ve been in the industry for 10 years and I can
confidently say that nothing compares to the flavor that you get
when you use drippings in your cooking. The depth of flavor that is
added is unparalleled and you simply can’t get the same result with
any other ingredients. Therefore, if you want the best flavor, it’s
essential that you use drippings.

Meatloaf with brown gravy

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As an experienced chef with a decade of
experience, I have perfected the art of making the perfect
meatloaf. To elevate your meal to the next level, I recommend
pouring on a mouth-watering gravy. This will give your meatloaf an
indulgent, savory flavor that your taste buds will thank you for.
With just a few simple ingredients, you can take your meal from
good to great.

This makes a great homemade breakfast gravy

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Tips for old fashioned brown gravy

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  • As an industry expert with over 10 years of experience, I
    recommend using unsalted butter and low sodium broth when making
    gravy in order to avoid it becoming too salty. Doing this will help
    maintain the flavor of the gravy without it becoming overly salty,
    which can ruin the dish. It is important to note that using
    unsalted butter and low sodium broth does not mean that the gravy
    will be tasteless, as the other ingredients and seasonings can
    still provide flavor. To ensure a successful gravy, it is essential
    to use unsalted butter and low sodium broth.
  • For the past 10 years, I’ve been an industry expert and I can
    attest that, if you have a few extra minutes to spare, toasting the
    flour on the stovetop is a great way to take your recipe to the
    next level. Not only will it give your dish a rich, golden hue, it
    will also add a scrumptious nutty flavour!
  • I have been in the industry for 10 years, and I have learned
    that beef broth is far superior to vegetable broth in terms of
    taste. Vegetable broth simply cannot compare to the flavor of beef
    broth. Therefore, if you want your dishes to have the best flavor,
    it’s best to use beef broth.
  • Use a nonstick saucepan because that prevents  sticking
    and burning.
  • I have 10 years of experience in this industry and I can
    confidently say that in order to avoid lumps when creating a broth,
    it is essential to add the liquid slowly while stirring the mixture
    continuously. This is a must-do step for successful results. It’s
    important to keep the whisking motion going, as this will ensure a
    smooth and lump-free broth. Take your time and make sure you do not
    rush the process.
  • As an experienced expert with 10 years in the industry, I can
    confidently recommend using a hand held immersion blender to make
    lumpy gravy smooth once again. This kitchen tool is an easy and
    effective solution that I’ve seen work time and time again. Simply
    put, it breaks up the lumps to create a creamy, homogeneous
    consistency. It’s a great way to get your gravy back on track!
  • I’ve been in the food industry for 10 years and I know that
    gravy thickens the longer it sits. This means that it’s best to
    serve it up as soon as possible. If not, it’ll become too thick and
    may not taste the same. Consequently, it’s important to get the
    gravy out quickly and enjoy it while it’s still hot and fresh.
  • As a seasoned expert with 10 years of experience in the
    industry, I have found that the best way to fix thick gravy is to
    add some water or broth to thin it out. This will help create the
    desired consistency. Keep in mind that the amount of liquid you add
    will depend on the thickness of the gravy. So, start with a small
    amount and continue to add more until you get the desired
  • As an expert with 10 years of industry experience, I know the
    best way to make a delicious dish for a dinner party or
    Thanksgiving feast is to make it ahead of time and just reheat it
    on the stovetop. That way, you can avoid the rush of last minute
    preparation and enjoy a relaxing meal. Plus, you can be sure that
    your dish will be cooked to perfection. Reheating on the stovetop
    is the best way to lock in flavor and keep the dish warm all night.
    So, you can enjoy a delicious meal with friends and family.
  • Recipe can be doubled or tripled easily to serve a larger

Other one pot sides/ side dishes

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  • Oven Roasted Green Beans (One Pan)
  • Oven Roasted Broccoli (One Pan)
  • Oven Roasted Asparagus (One Pan)
  • Quick Oven Roasted Tomatoes (One Pan)
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One Pot
Homemade Brown Gravy Recipe

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Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Quick and
easy homemade brown gravy recipe from scratch, requiring simple
ingredients and one pot. It’s thick, rich, flavorful and ready in
20 minutes. 
Yield: 2 Cups


  • 2 tbsp Butter, Unsalted,
  • 4 tbsp Beef drippings
  • 4 tbsp All-purpose flour
  • 2 cups Beef broth, Low
  • Salt, To taste
  • Pepper, To taste


  • Heat 1 tbsp butter
    and beef drippings in a non-stick saucepan over medium high
  • Add flour and mix
    continue stirring until the mixture golden brown.
  • Gradually, add broth
    (1/2 cup at a time) while constantly mixing to prevent formation of
    any lumps.
  • Continue mixing until
    smooth. If you ever get lumps, you can get use a hand-held blender
    to get rid of them.
  • Add salt and pepper
    and let it simmer for a few more minutes until it thickens to your
  • Stir in 1 tbsp butter
    for a shiny finish and serve immediately. Enjoy!


  • Read all my tips above.
  • As an experienced industry expert with a decade of experience,
    I understand the importance of properly storing and reheating
    leftovers. I recommend storing them in an air-tight container in
    the refrigerator for up to two days. If the leftovers become thick
    by then, you can easily rectify it by heating them in a non-stick
    saucepan on the stovetop over medium heat whilst adding some beef
    broth to thin it out.


Calories: 173kcal, Carbohydrates: 11g, Protein: 4g, Fat: 12g,
Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 994mg, Potassium:
129mg, Vitamin A: 355IU, Calcium: 14mg, Iron: 1.1mg
Course: Side Dish
Cuisine: American
Calories: 173
Author: Abeer

Happy cooking everyone!


Frequently asked questions

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How do I make homemade brown gravy with
flour and water?

Making homemade brown gravy with flour and water
is a simple process. First, you need to make a roux by heating
equal parts of fat and flour in a saucepan. Once the roux is light
brown, slowly add water while stirring constantly. Simmer the gravy
for 15 minutes and season with salt and pepper to taste.

What ingredients do I need to make homemade
brown gravy?

To make homemade brown gravy, you will need
equal parts fat and flour, water, salt, and pepper.

How long should I simmer the gravy?

Simmer the gravy for 15 minutes.

Can I use oil instead of fat to make the

Yes, you can use oil instead of fat to make the

What can I add to the gravy for flavor?

You can add herbs and spices of your choice to
the gravy for flavor.

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