My Homemade Brown Gravy is easy and quick to make. I have a couple of tips I want to share with you. First, you must add the beef broth or chicken broth slowly to prevent lumps. Second, there is the Kitchen Bouquet. This is a browning and seasoning sauce that gives you the brown color when using a lighter color broth. If you’re using a beef broth to make your gravy, you won’t need to deepen the color of the gravy. The more you use it, the deeper the color gets. Having worked in restaurants all my life, it’s a staple in the kitchen.

Today I’m using chicken broth to make my Homemade Brown Gravy.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 2 cups (6 servings)
Equipment: 1 (3-qt) sauce pot, whisk, measuring spoons

Ingredients:
2 tablespoons of butter, unsalted
2 tablespoons of all-purpose flour
2 cups of chicken broth, unsalted or reduced-sodium
1 teaspoon of dried thyme
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons of Kitchen Bouquet

Instructions:
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is cooked out and the mixture becomes a blonde paste.

Notes:
1) You could add 1/4 cup of minced onions to the melted butter. Cook over medium heat until the onions become soft before adding the flour.

2) Alternatively, you could make a slurry instead of adding flour, which would be 4 tablespoons of water mixed with 2 tablespoons of cornstarch.

3) *Roux is a mixture of equal parts fat (butter) and flour.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

Homemade Brown Gravy

Linda Lou

My Homemade Brown Gravy is easy and quick to make.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 2 cups (6 servings)

Calories 190 kcal

Equipment

• 1 sacue pot 3-quart
• 1 whisk
• 1 set measuring spoons

Ingredients

  

• 2 tbsps butter Unsalted
• 2 tbsps all-purpose flour
• 2 cups chicken broth Unsalted or reduced-sodium
• 1 tsp dried thyme
• 1 tbsp Kosher salt
• 1 tsp black pepper Freshly ground
• 1 1/2 tsps Kitchen Bouquet

Instructions

 

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is cooked out and the mixture becomes a blonde paste.

  Slowly pour in the chicken broth a little at a time while whisking continuously, until the *Roux dissolves into the broth and all the broth has been added. Add the thyme, Kosher salt, and freshly ground black pepper, whisk to combine. Wait for the gravy to come up to a bubble, around 10 minutes. Add the Kitchen Bouquet, whisk to combine. 

  There you have it, my Homemade Brown Gravy.
  

Notes

1)  Add 1/4 cup of minced onions to the melted butter. Cook over medium heat until the onions become soft before adding the flour.

2) Alternatively, you could make a slurry instead of adding flour, which would be 4 tablespoons of water mixed with 2 tablespoons of cornstarch.

3) *Roux is a mixture of equal parts fat (butter) and flour.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

Keyword #browngravy, #gravy, #homemade, sidedishes

https://lindalouhamel.com/2025/03/09/pork-wellington/