Brown Gravy Recipe
Brown gravy has its roots in traditional European cuisine, particularly in France, where sauces like "sauce Espagnole" formed the basis of many classic dishes. Over time, this gravy evolved into the brown gravy we know today, which became popular in American and British kitchens.
Equipment
- Medium-sized saucepan
- Whisk
- Measuring spoons
- Measuring cup
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (or chicken broth for a lighter flavor)
- 1 teaspoon Worcestershire sauce (optional)
- Salt and pepper to taste
- 1 teaspoon onion powder (optional)
Instructions
- Melt the Butter:In a medium-sized saucepan, melt the butter over medium heat. Be careful not to let it brown; you want it to melt completely without burning.
- Create the Roux:Once the butter is melted, add the all-purpose flour to the saucepan. Whisk the butter and flour together continuously for about 2 minutes. This forms a roux, which is the base of your gravy. The mixture should become smooth and begin to bubble slightly. The goal is to cook the flour without letting it turn brown.
- Add the Broth:Slowly pour the beef broth into the saucepan while continuing to whisk. This helps to prevent lumps from forming in the gravy. Keep whisking until the mixture is smooth and begins to thicken.
- Season the Gravy:Add the Worcestershire sauce (if using), onion powder, garlic powder, salt, and pepper. Continue to cook the gravy, whisking constantly, until it reaches your desired consistency. This should take about 5-7 minutes.
- Taste and Adjust:Taste the gravy and adjust the seasoning if necessary. If the gravy is too thick, you can thin it out with a little more broth. If it’s too thin, let it simmer for a bit longer until it thickens.
- Serve:Once the gravy is ready, remove it from the heat and serve it immediately. It pairs perfectly with mashed potatoes, roasted meats, or even over biscuits.