Homemade Brown Gravy Recipe from Braising Liquid
This homemade brown gravy recipe is made from scratch using a simple roux and flavorful beef-based liquid. This gravy comes together in about 10 minutes and delivers smooth texture and deep, savory flavor. Perfect for serving over roast beef, vegetables, or mashed potatoes.
Equipment
- saucepan
- Whisk or wooden spoon
- Ladle
- Measuring Cups
Ingredients
- 2 T beef tallow
- 2 T flour
- 2 C braising liquid from the pot roast
Instructions
- Melt beef tallow in a saucepan, then slowly whisk in the flour until smooth.
- Once a blonde roux has formed, pour in the braising liquid and reduce to desired consistency. Season with salt to taste. Serve and enjoy!
Notes
- Cook the Roux Properly: Cook the butter and flour together until lightly golden, then add the liquid. This removes the raw flour taste and builds depth in the finished gravy.
- Add Liquid Gradually: Whisk in broth or drippings slowly to prevent lumps. The gravy will look thin at first, but will thicken as it simmers.
- Adjusting Thickness: If the gravy is too thin, let it simmer longer or add a small flour slurry (1 tablespoon flour mixed with 2 tablespoons cold water). If too thick, whisk in additional warm broth a little at a time.