How To Make Brown Gravy At Home
There is not much better than a delicious homemade gravy to top your favorite dish. If you are looking for a quick, flavorful way to elevate roast, mashed potatoes, or even a simple sandwich, learning how to make brown gravy at home is a game‑changer. Part 2 of this video is now LIVE!! Check it out for a visual guide that complements the steps below.
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast by mastering the classic brown gravy. Today on Food For The Soul, I will be showing you the exact technique that turns ordinary pan drippings into a silky, savory sauce that pairs perfectly with beef, poultry, or pork.
Ingredients & Tools You’ll Need
- Pan drippings – from your roasted meat (beef, chicken, turkey, or pork)
- All‑purpose flour – 2–3 tablespoons
- Beef or chicken stock – 2 cups (low‑sodium if you’re watching salt)
- Butter – 1 tablespoon (optional, for richer flavor)
- Salt and pepper – to taste
- Herbs – thyme, rosemary, or bay leaf (optional)
- Olive oil – for browning the roux
- Heavy‑bottomed saucepan or skillet
- Whisk – to prevent lumps
- Measuring spoons and cups
Step‑by‑Step: The Classic Brown Gravy
- Collect the drippings. After roasting, pour the pan juices through a fine‑mesh strainer into a measuring cup.
