Simple Recipes Gravy

Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.

Believe me when I say, I don’t kid around when it comes to gravy. After all, I plan on pairing this recipe with

Poutine, Fried Chicken, Mashed Potato Casserole, Roast Chicken, Pot Roast, Steak, the works. So when I decided to post this recipe, I knew that it had to be

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There are 2 basic methods to make a nice thick gravy. Let’s take a look at each method, and why I chose to use a slurry for this recipe.

A Slurry is a combination of corn starch or flour + cold water. It’s added to a warm liquid to thicken it. The reason cold water is used is to prevent lumps from forming when added to the warm base.

When I make gravy, I love incorporating a chef technique called “monter au beurre”, which is to add a swirl ofcold butterat the end to create a smooth, velvety finish. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, as I didn’t want the butter to overpower the flavor of the gravy.

Easy Brown Gravy (no Drippings)

Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

Bring to a boil and whisk in cornstarch + cold water mixture. Decrease heat. Continue to whisk to ensure the cornstarch blends in smoothly.

Let it simmer until it’s of desired thickness. Remove from heat and swirl in cold unsalted butter for a smooth, velvety finish. This is a technique that chefs use called “Monter Au Beurre”.

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Not only do these secret weapons add a nice depth of flavor to brown gravy, but they also help achieve a rich dark brown color.

If you make anything that results in having meat drippings at the end, whether it’s pork, chicken, or beef, be sure to save them for this gravy. You can always freeze them until you’re ready to use them.

If you have drippings, simply add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.

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This easy Brown Gravy Recipe can be made in 10 minutes with NO drippings needed! Learn 3 secret ingredients to add the best depth of flavor, plus a chef-inspired finishing technique for a smooth, silky finish!

Calories: 69 kcal , Carbohydrates: 9 g , Protein: 1 g , Fat: 3 g , Saturated Fat: 2 g , Cholesterol: 8 mg , Sodium: 702 mg , Potassium: 97 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 87 IU , Vitamin C: 4 mg , Calcium: 7 mg , Iron: 1 mgThis is a really easy recipe for how to make gravy using just water. The secret is to use both chicken AND beef stock cubes for the best flavour and a nice deep brown colour. Takes 4 minutes flat, tastes like KFC gravy – but so much better. No pan drippings required.

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This gravy recipe tastes like what you get in those tubs of KFC Potato and Gravy. Those of you who abstain from all forms of fast food may not know what it tastes like. But all you need to know is that it’s everything that you’d expect from KFC – reliably tasty, well seasoned, can make anything delicious!

Great question! 🙂 Stock cubes and powder have a more intense flavour than liquid stock (broth), so they make a tastier gravy when you make gravy from scratch like in this recipe.

Liquid broth is more appropriate to use when you’re making gravy starting with pan drippings fromroasts – because the pan drippings add extra flavour into the gravy.

Homemade Gravy Recipe

PS The reason this is faster than most gravy recipes is because the water is already HOT and the flavour is already concentrated so there’s no need to cook down for flavour.

Oh, and here’s the photo that started it all – Fried Chicken. Upon spying this, there were many (many) (MANY!) requests for the potato and gravy recipe.

Recipe video above. This recipe is how I make a seriously tasty gravy using water in 4 minutes flat. The secret is to use both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour. Use crumbled cubes if you can as some brands of beef powder won't give the same nice brown colour (ends up pale). Also pictured – KFC copycat mashed potato (extra light and creamy, just like KFC!) (GLUTEN FREE in notes)

Chicken Gravy Recipe

1. Stock cubes / bouillon cubes – as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).

Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.

If youonly use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce – it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)

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2. Onion or garlic powder – not the end of the world if you don’t have this, it’s just a tiny hint of extra flavour.

3. Gravy consistency – don’t let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.

4. Storage – gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.

Hamburger Gravy {hearty & Filling}

Make ahead and leftovers – transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze – once thawed, reheat and give it a good mix. You’ll need to loosen with water.

5. Gluten free –Skip flour, ensure stock cubes are gluten free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.

6. Nutrition per serving, just under 1/2 cup per serving (yes that’s generous!). To reduce calories, can halve the butter to 30g/2tbsp – when flour is added, mixture will be crumbly rather than “wet” (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.

Easy Homemade Brown Gravy (no Drippings)

Calories: 90 cal (5%) Carbohydrates: 4 g (1%) Protein: 1 g (2%) Fat: 8 g (12%) Saturated Fat: 5 g (31%) Cholesterol: 20 mg (7%) Sodium: 392 mg (17%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 237 IU (5%) Calcium: 5 mg (1%) Iron: 1 mg (6%)

PS Nothing major, just getting an old-man wart removed that had grown quite large and was bothering him. He was, of course, a total sook once he realised he was there for more than just pats and treats. Quivering and pressing up against me for protection!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Easy Homemade Gravy Recipe

There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings!

As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is resting, we place the roasting pan and all of the drippings it contains on the stovetop and start making the gravy.

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

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That said, we are using equal amounts for either flour or cornstarch in this method because we vary the amount of liquid we add and we reduce the gravy by simmering it, to get to the desired thickness.

Cornstarch also has this property that if you cook it in the gravy too long, it will lose its thickening power and the gravy will become thin again. It will also