Homemade Brown Gravy is SO much better than the stuff you can make from a packet! It’s whipped up in a matter of minutes from inexpensive pantry staples that you likely already have on hand. The thick consistency and bold flavor just can’t be beat! Try it on potatoes, dip your rolls in it, and oh so much more.

A spoon is drizzling brown gravy above a gravy boat.

Brown Gravy

If you’ve been looking for an easy homemade Brown Gravy recipe that really hits the spot, congratulations – you’ve found it! Toss out those packets of instant gravy and start stirring up your new favorite gravy that’s thick, creamy, and rich with savory flavor.

Trust me, your mashed potato game just got about a million times more delicious!

So, what makes this Brown Gravy taste so good? A combination of beef stock, Worcestershire sauce, and a medley of seasonings come together to pack a pretty flavorful punch in this easy recipe.

You’ll notice that in the powder packets, you usually end up with lots of sodium and not a whole lot of flavor. This homemade recipe calls for just enough salt to enhance the other flavors, but not so much that it overpowers them.

Plus, you’re making this from scratch. You can omit the salt entirely if you’d like! Or double the amount if you like a super salty flavor. My point is, when you make something like gravy at home with real ingredients, you can control exactly how you’d like it to taste… But I do recommend making it as the recipe instructs first! Then you can decide to add more of a certain ingredient. Personally, I find this Brown Gravy to be pretty close to perfect just the way it is.

Brown gravy is topped with coarsley ground black pepper.

How to Make Brown Gravy

Making homemade Brown Gravy is easier than you may think. It’s ready in one pot in just under ten minutes!

  1. Make a roux. Melt the butter in a saucepan over medium heat. Once melted, whisk in the cornstarch and cook for about 4-5 minutes until a golden brown roux forms.
  2. Whisk in the remaining ingredients. Whisk in the stock until thickened. Stir in the worcestershire sauce, garlic powder, onion powder, salt and pepper. 
Gravy is being poured on top of mashed potatoes.

Tips for the Best Brown Gravy

Use these easy tips to make sure you have the most perfect gravy every single time.

  • Don’t burn the roux! Once the roux is golden brown, it’s ready to have the broth whisked in. If you do burn the roux, you will need to start over again.
  • Do you want the BEST flavor ever? Try using Homemade Beef Stock! It lends so much rich, beefy, and savory flavor to the gravy.
  • If you don’t have any cornstarch on hand, flour will work just as well.
  • This gravy is best served right away. If you have to travel with it, be sure to heat it back up on a stove-top prior to serving.

How long will Brown Gravy stay fresh?

First off, be sure to let your gravy cool to room temperature. Store it in an airtight container in the fridge for 3-4 days. To reheat it, I recommend pouring it back into a pot and reheating it over medium-low heat until warmed through. It also reheats just fine in the microwave! Zap it in 30 second increments and stir every time it stops until it’s heated through.

How to Serve Brown Gravy

There are SO many ways to enjoy some homemade gravy! My favorites are pouring it on top of my Mashed Potatoes and dipping a warm Parker House Roll into it. Those are also two wonderful options because they really grab a hold of the gravy and make sure that not a single drop of it goes to waste!

A serving of mashed potatoes with gravy is presented on a brown plate.

Did somebody say gravy?

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A spoon is drizzling brown gravy above a gravy boat.

Get the Recipe: Homemade Brown Gravy Recipe

Rich and savory Brown Gravy is easy to make in just 10 minutes with pantry staples you already have in your kitchen.
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  • 2 tablespoons butter
  • 2 tablespoons cornstarch or flour
  • 2 cups beef stock
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper


  • 1 saucepan


  • Melt the butter in a heavy saucepan over medium heat. Whisk in the cornstarch or flour, cooking for 4-5 minutes until the roux begins to turn golden brown.
  • Whisk in the stock.
  • Continue cooking and whisking until thickened.
  • Stir in the worcestershire sauce, garlic powder, onion powder, salt and pepper.
  • Serve immediately.
Calories: 44kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 315mg, Potassium: 136mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 90IU, Vitamin C: 0.3mg, Calcium: 9mg, Iron: 0.3mg