There’s something magical about a good gravy, isn’t there? One moment you’re staring at a plate of plain mashed potatoes, and the next, with a swirl of rich, velvety brown gravy—suddenly, it’s a masterpiece. My grandmother used to say that good gravy is like a warm hug on a cold day; it wraps everything in comfort.
And the best part? You can whip this one up in just 15 minutes, which is about the time it takes for me to find my lost TV remote.
Steps
- In a medium saucepan, combine chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Stir everything together thoroughly.
- If a deeper color is preferred, add a few drops of Kitchen Bouquet browning and seasoning sauce or Gravy Master. Mix cold water and cornstarch in a small container with a lid and shake until well blended.
- Bring the gravy mixture to a boil, then whisk in the cornstarch mixture. Allow the gravy to thicken, then reduce the heat to medium-low and let it simmer for 2-3 minutes until it reaches your desired consistency.
- Remove the saucepan from the heat and swirl in a tablespoon of cold, unsalted butter just before serving. This will give the gravy a smooth, velvety finish.
Ingredients
- 1 cup chicken broth
- 1 cup beef broth
- 1 cube beef bouillon or 1 teaspoon of better than bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ teaspoons Worcestershire sauce (or substitute with soy sauce)
- 2-3 drops of Kitchen Bouquet browning and seasoning sauce (optional, or use Gravy Master)
- ¼ cup cold water
- 3 tablespoons cornstarch
- 1 tablespoon cold unsalted butter
- Sautéed onions, shallots, and/or mushrooms
- Fresh rosemary, sage, and/or thyme
- A splash of dry red wine
- A pinch of Dijon mustard
- Ground pepper
Nutritional Values
Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 880mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
FAQ
- Can I make brown gravy without drippings?
- Absolutely! This recipe is designed to be made without drippings, using a combination of chicken and beef broth, along with a few secret ingredients to enhance flavor.
- What is the difference between a roux and a slurry when making gravy?
- A roux is made by whisking fat, such as butter or drippings, with flour, while a slurry involves mixing cornstarch or flour with cold water. This recipe uses a slurry to avoid the butter overpowering the gravy’s flavor, and to facilitate a smooth, velvety finish with the addition of cold butter at the end.
- How can I add more flavor to brown gravy?
- Enhance the flavor of your gravy by incorporating Worcestershire sauce, soy sauce, or Kitchen Bouquet Browning and Seasoning Sauce. These ingredients add depth and a rich, dark brown color.
- Can I use drippings if I have them?
- Yes, if you have drippings from cooking meat, you can add them to the beef and chicken broth for even more flavorful gravy. Adjust the amount of bouillon based on taste.
- How should I store leftover gravy?
- Store leftover gravy in the refrigerator for up to 5 days, or freeze it for up to 5 months for future use.
Tips
- To achieve a smooth and silky texture in your gravy, incorporate a chef’s technique known as “monter au beurre” by swirling in a tablespoon of cold unsalted butter at the end of cooking.
- Enhance the flavor and color of your gravy by adding a few drops of Kitchen Bouquet browning and seasoning sauce or Gravy Master, which will give it a richer, darker appearance.
- Consider using soy sauce as an alternative to Worcestershire sauce for adding umami and depth of flavor to your gravy, while keeping it low in sodium.
- If you have leftover meat drippings from a roast, incorporate them into the gravy along with the broth for a richer taste, and adjust the seasoning accordingly.
Equipment
- Kitchen Bouquet Browning and Seasoning Sauce (or Gravy Master)
- Tupperware with a lid for mixing the cornstarch slurry
