This brown gravy is easy, delicious and is made completely from scratch. No beef drippings needed!
What I especially love about this recipe is how versatile the flavor is. When paired with mashed potatoes, it tastes just like KFC’s own mashed potato and gravy. I even used it as a part of my homemade poutine and it was better that a lot of poutines that I have bought from restaurants. You can also customize the flavor any way you’d like to suit your preference.
INGREDIENTS NEEDED FOR BROWN GRAVY
1. Water
2. Beef Bouillon Cube
3. Chicken Bouillon Cube
4. Worcestershire Sauce (optional)
5. Soy Sauce
6. Garlic Powder
7. Onion Powder
8. Black Pepper
9. White Pepper
10. Butter
11. Cornstarch
HOW TO MAKE BROWN GRAVY
1. Bring 2 1/4 cups (562ml) water to boil on medium high heat.
2. Add in your bouillon cubes and let cook until dissolved.
3. Add in all your seasonings, soy sauce and Worcestershire sauce (if using). Mix to combine.
4. Mix 4 tbsp (60 ml) of cold water with 3 tbsp (45g) cornstarch to form a slurry.
5. Add the slurry to the pot, briskly whisk it in. Reduce heat to medium low and cook for a few minutes until it thickens.
6. Remove from heat and stir in your butter.
FAQ
Why did my gravy come out lumpy? You may have used warm water for your slurry. Cold water has to be used for a slurry so that it does not clump up when it immediately hits the hot water. A simple fix would be to strain out the lumps.
HOW TO STORE IT
This will last in your fridge for up to 5 days in an airtight container. The gravy thickens as it sits, but it will come back to its original consistency when you reheat it either on the stove or in the microwave.
DID YOU MAKE THIS RECIPE?
If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.
BROWN GRAVY
Ingredients
- 2 ¼ cups Cold Water
- 1 Beef Bouillon Cube
- 1 Chicken Bouillon Cube
- ⅛ tsp Black Pepper
- ⅛ tsp White Pepper
- ½ tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Soy Sauce (5 ml)
- ¼ tsp Worcestershire Sauce (optional) (1ml)
- 1 tbsp Cold Unsalted Butter
- 3 tbsp Cornstarch (45g)
- ¼ cup Cold Water (for slurry) (62ml)
Instructions
- Bring 2 1/4 cups (562ml) water to boil on medium high heat.
- Add in your bouillon cubes and let cook until dissolved.
- Add in all your seasonings, soy sauce and Worcestershire sauce (if using). Mix to combine.
- Mix 4 tbsp (60 ml) of cold water with 3 tbsp (45g) cornstarch to form a slurry.
- Add the slurry to the pot, briskly whisk it in. Reduce heat to medium low and cook for a few minutes until it thickens.
- Remove from heat and stir in your butter.