How To Make Brown Gravy That’s Savory and Delicious

No more excuses. This is the year we finally swear off store-bought gravy and learn how to make brown gravy from scratch at home . It’s not too late either; there is still plenty of time to get it right before fall rolls around and the holidays come with it.

Brown gravy is the backbone of some of your favorite stay-warm dishes like roast chicken with mashed potatoes, smothered pork chops, or that good stuffing at Thanksgiving dinner.

It is also super quick and easy to make with ingredients you probably already have in your kitchen.

With the help of Texan chef Yolonda Henry, the founder of Nuksy’s Fine Catering in Houston, we are going to learn how to make brown gravy from scratch that is lip-smacking, along with some tips and tricks you can use to add more flavor.

What You’ll Need

The foundation of a homemade gravy begins with your pan drippings — the brown bits at the bottom of the pan you get after searing off your protein. “Those renderings are what is going to start making your gravy,” Chef Yolonda explains.

Building on that foundation is your aromatics. Typically, these are your onions and garlic sauteed slowly in those pan drippings to enrich your gravy. The slower you cook your aromatics, the more flavor they will release and the tastier your gravy will be.

For the base, chicken, beef, or vegetable broth is the way to go. These give your gravy its body while also imparting added savoriness. In a pinch, you can use water instead of broth but be sure to season the heck out of it.

Lastly, you will need flour for thickening. After sweating the flavor out of your aromatics, dusting them with flour and mixing until combined creates a natural roux that gives your gravy its consistency.

How to Make Brown Gravy from Scratch

Using the same pan you cooked your meat in, start on low to medium heat. We need the pan hot enough to sauté our aromatics, but not so hot that we burn our drippings in the process.

“Don’t be in a rush,” the chef jokes. Slow and steady wins the race when it comes to how to make brown gravy.

When the pan is hot, go in with your onions first, cooking them until they are just translucent, then add your minced garlic. Make sure to keep things moving in your pan; nothing ruins a sauce faster than burnt garlic. Cook the garlic for one to two minutes, just long enough that it becomes fragrant.

Next, sprinkle some flour over your aromatics and stir until a paste forms. While whisking, slowly pour your broth of choice—or water if you are brave—into your pan. “Always go off of your heat when you’re adding a liquid,” she warns.

At this point, adding the liquid will deglaze your pan, making it easier to scrape up all those hard-earned pan drippings to use in your gravy. “You want all that goodness at the bottom to start coming up.”

Once everything is incorporated, bring your gravy to a simmer and let it go until you are satisfied with its viscosity.

If you find your gravy is still a little loose, even after using a roux, Chef Yolonda swears by cornstarch mixed with water as a thickener for late-stage sauces.

RELATED: The Difference Between Cajun and Creole Cooking

Adding Depth of Flavor

Now that you know how to make brown gravy, there are a few simple tips and tricks you can implement at different stages in the cooking process to make your gravy richer and more flavorful .

Adding diced bell pepper to your aromatic lineup is an amazing way to add some flavor to your brown gravy. Bell peppers bring a sort of piquant tang that pairs well with the savoriness of the gravy as well as giving your sauce some texture.

Worcestershire sauce is another amazing way to deepen the flavor of your gravy. The smoky umami sauce contributes to that mouthwatering savoriness, giving your flavor more depth and complexity.

The last tip to elevate the flavor of your gravy is to finish your sauce with cold butter. When your gravy is done simmering, remove your pan from the heat and go in with a few small cubes of cold butter, stirring until fully incorporated. What you are left with is a glossy shine on your gravy and more of that buttery flavor up front.

Try testing your new gravy-making skills with this delicious, smothered shrimp and crabmeat pan gravy recipe .

For more information on Chef Yolonda Henry and Nuksy’s Fine Catering, you can view her website and follow her on Instagram .

This story originally appeared in Cuisine Noir Magazine