Some dishes just aren’t the same without gravy. While powdered gravy mixes will do in an emergency, it's easier than people think to make gravy from scratch. Brown gravy is a beef-based gravy made by using the pan drippings from the meat with which it will be served. However, this means you can’t make the gravy until after your main course has finished cooking and the process of separating the fat can be time consuming. A rich gravy can be made using a simple recipe composed of butter and flour, known as a roux, instead of meat drippings.
Melt 2 tbsp. butter over medium heat in a small sauce pan.
Sprinkle 2 tbsp. all-purpose flour over the butter and stir until the flour completely absorbs the butter to create a roux, which will thicken the gravy.
Cook the roux for two minutes, stirring frequently. This eliminates the raw flour flavor from the mixture.
Whisk 1 cup beef broth into the roux. Bring the mixture to a boil, whisking frequently so there are no lumps.
Reduce heat to medium low. Continue cooking and whisking the gravy until it starts to thicken and is completely smooth. Add fresh-ground black pepper to taste.
Remove gravy from the heat and allow to sit for five minutes before serving. The gravy thickens more as it cools.
Mushrooms or onions can be added to the gravy to enhance flavor. Melt the butter plus 1 extra tablespoon and add 1/2 cup vegetables to the pan. Sauté over medium heat until soft before adding the flour.
Kimberly A. Smith has been a freelance writer for two years. She graduated from the University of California at Davis and the California Culinary Academy, then pursued a career baking wedding cakes. During her time at CCA, she received certification in nutrition and food safety. She currently attends the University of Oregon School of Law.