Homemade Brown Gravy (No Drippings or Cornstarch)

My simple homemade brown gravy takes only a few minutes and tastes way better than pre-made or store-bought packets! You won’t need any cornstarch or drippings. Instead, you’ll make a simple roux out of butter and flour. Then you’ll add in beef broth and let it thicken. Once you make this gravy, you’ll never go back!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

This homemade brown gravy is part of my from-scratch holiday recipe series. I’m taking my favorite holiday dishes, simplifying the processes, and creating them from scratch for healthier versions of the classics. Be sure to check out my holiday punch, pomegranate chicken, and sourdough dinner rolls.

Inspiration Behind My Homemade Brown Gravy Recipe

Brown gravy is one of my favorite types of gravy. Growing up my mom would serve it over mashed potatoes, on Saulsberry steak, and of course during holidays. From this childhood fondness, I wanted to create a from-scratch brown gravy using simple ingredients. With Thanksgiving just around the corner, I had to include it in my from-scratch holiday recipe series!

Why You’ll Love My Brown Gravy

• Super Easy: You can make this gravy in only 5-10 minutes!
• Best Flavor: It tastes better than store bought or prepackaged
• Wholesome Option: It’s made of wholesome ingredients and zero additives
• Goes with Everything: It’s delicious on so many sides and dishes

Using a Roux vs a Slurry for Gravy

When you make gravy, you can either use a roux or a slurry to thicken it. Let me explain what both of them are.

What is a Roux?

A roux is a combination of butter (or drippings) and flour. You combine them in a pan at the very beginning of cooking gravy. Once the roux has cooked for 1-2 minutes, you add your broth/liquid. As it mixes with the roux the gravy thickens.

What is a Slurry?

A slurry is a combination of water and cornstarch (or sometimes flour) in a bowl. You add this into your gravy at the end of the cooking process to thicken it.

Why I Use a Roux for This Recipe

For this brown gravy recipe I chose to use a roux because of the flavor it creates. The browned flour and butter make gravy so savory and rich.

You just don’t get that with a slurry. It adds so much more depth to the taste.

Tips for Making Brown Gravy

• Cook Slowly: Be patient, don’t rush the simmering process to thicken this gravy.
• Choose Quality Broth: Use good quality beef broth or stock, I love using organic.
• No Cornstarch: Don’t use cornstarch to thicken it, just be patient and let it simmer.

Ingredients You’ll Need

Note: Please see the recipe card at the bottom of this blog post for measurements.

• salted butter
• all-purpose flour
• beef broth (or stock)
• salt
• ground black pepper

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• stainless steel pot
• whisk
• bamboo ladle

How to Make Brown Gravy From Scratch

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Melt butter in a small pot on medium heat.

Add flour and cook roux for 1-2 minutes over medium heat stirring continually.

Add beef broth, salt, and pepper and whisk until combined.

Let simmer over medium heat for 3-8 minutes until desired consistency occurs, stir occasionally. (3 minutes for runny gravy, 5-8 minutes for thick gravy)

Video Tutorial

How to Make Brown Gravy More Flavorful

I would typically say to season it more with salt but I created this recipe with the perfect salt level. Instead if you want more flavor you can add a tablespoon or two of one of these items:

• balsamic vinegar (This one is my favorite!)
• worcestershire sauce
• soy sauce

How to Make It With Drippings

If you’re cooking meat such as Salisbury steak, turkey, chicken, etc. there will be drippings leftover. You can use those in place of the butter when you make your roux.

This will add even more flavor and will turn this into a whole new gravy!

How to Make Homemade Brown Gravy Ahead

Make homemade brown gravy ahead of time by following this recipe, allowing it to cool, and placing in the freezer for up to 4 months. This is a great recipe to make ahead to reduce your to-dos around the holidays.

Storing Leftovers

Store cooled down brown gravy in an air-tight container in the fridge for 3-4 days or in the freezer for 4-5 months.

Ways to Serve Homemade Brown Gravy

• Pour over homemade mashed potatoes
• Serve with turkey or ham
• Use for Salesbury steak

Frequently Asked Questions

More Side Dish Recipes From Scratch

• Old Fashioned Mashed Potatoes Recipe From Scratch
• Sourdough Texas Roadhouse Rolls 
• Old-Fashioned Baked Mac and Cheese
• Soft Sourdough Dinner Rolls
• Sourdough Honey Butter Biscuits

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome