Brown Gravy

Ingredients

• 1 cup chicken broth
• 1 cup beef broth
• 1 cube beef bouillon (or 1 teaspoon Better Than Bouillon)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1½ teaspoons Worcestershire sauce (or sub soy sauce)
• 2–3 drops Kitchen Bouquet browning and seasoning sauce (optional; Gravy Master also works)
• ¼ cup cold water
• 3 tablespoons cornstarch
• 1 tablespoon cold unsalted butter

Instructions

1. Build the base — Add chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire to a medium saucepan. Stir to combine.
2. Darken (optional) — For deeper color, add 2–3 drops of Kitchen Bouquet or Gravy Master.
3. Make slurry — Combine cold water and cornstarch in a small container with a lid; shake to combine.
4. Thicken — Bring the gravy to a boil. Whisk in the cornstarch slurry and let thicken.
5. Simmer — Reduce to medium-low and simmer gently 2–3 minutes until desired thickness is reached.
6. Finish with butter — Remove from heat. Swirl in 1 tablespoon cold butter just before serving for a silky, velvety finish.

Notes

• Yield — About 2¼ cups of gravy.
• If you have drippings — Add them with the broths for extra flavor; you may not need the bouillon (taste first).
• Flavor boosters — Sliced onions and smashed garlic cloves simmered in (remove before serving); fresh rosemary, sage, thyme (added at the end); a splash of dry red wine (with the broth); a pinch of Dijon; black pepper.

Nutrition (per serving)

Tags: #recipe #sauces #gravy #american