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Sauces and Gravies

Brown Gravy

A smooth, savory gravy of beef broth thickened with a brown roux, ready in minutes to serve with roast beef and other roasts.
Recipe Brown Gravy
  • Difficulty Easy
  • Preparation 30 minutes
  • Servings for 4 people

Gravy is made from Beef Broth thickened with a Roux, giving a smooth, pourable sauce that is ideal with meat main courses.

This classic British Gravy takes just a few simple steps, but follow them closely to get a velvety texture and a rich flavor that brings out the best in the meat. This thick, savory sauce is usually served with roasts or Roast Beef, and it is often made with the pan drippings from the roast, which give it a deeper, bolder flavor.

As you’ll see, this Gravy recipe is quick and easy, and lets you bring to the table a smooth, rich sauce for meat that makes your roast even more succulent.

Gravy for Roasts always makes a great impression, giving the main course a more refined look, and it’s perfect for special occasions too. To give your menu an unmistakably British touch, also make some soft, crisp-edged Yorkshire Puddings: they’ll disappear in no time.

If you’re planning a whole British menu, take a look at our other ideas: Meat Pie, Beef Wellington, Banoffee Pie, Victoria Sponge Cake and soft Hot Cross Buns.

Now, ingredients at the ready: let’s make a smooth, savory Gravy.

Ingredients for 4 people

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Method

  1. To make the Brown Gravy, first strain the Beef Broth to remove any impurities, then heat it in a small saucepan without letting it boil.
  2. Separately, make the Roux: melt the butter in a small saucepan, then add the flour and stir with a whisk to prevent lumps. When the Roux starts to turn brown, slowly add the hot broth, whisking all the time.
  3. Bring the sauce to a boil and let it thicken until smooth and pourable: your Brown Gravy is ready to serve with meat. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the flour in the recipe with the same amount of cornstarch (dissolve it in a little cold water before adding it to the broth). You can also make the Gravy with Chicken Broth or Vegetable Broth instead of beef broth, depending on the dish it will go with. To intensify the flavor of the Gravy, use the Pan Juices from your roasts as the base.

Tips

When you make the Roux, melt the butter over very low heat without letting it fry, and once you’ve added the flour, stir constantly until the Roux turns brown: this way you won’t burn it, and you’ll avoid serving a Gravy with a bitter aftertaste.

Storage

Gravy can be stored in the fridge, in an airtight container, for 1 day. When you’re ready to serve it, reheat it gently over low heat for a few minutes.

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