Rich Beef Gravy

Name: Rich Beef Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: ¼ cup (60 ml) beef pan drippings, from a roast, fat and juices together, fat skimmed off and separated; 2 tablespoon (28 g) unsalted butter, cut into pieces; ¼ cup (31 g) all-purpose flour, spooned and leveled; 3 cup (720 ml) low-sodium beef broth, heated until steaming; ¼ cup (40 g) yellow onion, very finely minced; 1 teaspoon (5 ml) Worcestershire sauce; 2 sprig (2 g) fresh thyme sprigs (optional); ½ teaspoon (1 g) black pepper, freshly ground, plus more to taste; kosher salt, to taste, added at the end

From the MyKitchenBank Kitchen

A deeply savory, silky brown gravy built on beef pan drippings, a nutty butter-and-flour roux, and good beef broth. It's perfect over roast beef, mashed potatoes, or biscuits.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: About 3 cups (720 ml) gravy, enough for 8 servings of ⅓ cup (80 ml)

Jump to recipe ♡ Save

Steps

Before you start

Pour the drippings from your roasting pan into a heatproof glass measuring cup and let the fat rise to the top for a few minutes. You need 3 tablespoons of fat and the dark juices underneath.
Warm the beef broth in a saucepan or the microwave until steaming. Hot broth blends into the roux more smoothly and is less likely to make lumps.
If you don't have enough drippings, make up the difference with extra butter. The recipe already accounts for this.
Use low-sodium broth if you can. Drippings and Worcestershire are salty, so you season at the end.

1
Separate the drippings
- Let the roasting juices settle in a glass measuring cup for 5 minutes.
- Spoon off the clear fat from the top into a small bowl.
- Measure out 3 tablespoons of fat and return any extra to the juices.
- If you have less than 3 tablespoons, add enough of the butter's weight later to make up the difference.
- Keep the dark juices underneath for step 4.
+ Show details− Hide details
Ready when: Two clear layers: golden fat on top, dark brown juices below
Tip: A fat separator works well here too if you have one.
2
Heat the fat
- Set a 3-quart (2.8 L) saucepan over medium heat.
- Add the 3 tablespoons of skimmed drippings fat and the 2 tablespoons butter.
- Stir until the butter has fully melted and the mixture is bubbling gently, about 1 minute.
+ Show details− Hide details
Ready when: Butter is melted and the fat shimmers with small bubbles
3
Soften the onion
- Add the minced onion and cook, stirring often, for 2 to 3 minutes until it is soft and translucent but not browned.
+ Show details− Hide details
Ready when: Onion looks translucent and smells sweet
Tip: Mince the onion very finely so it melts into the gravy. Or strain it out at the end.
4
Cook the roux
- Sprinkle the flour evenly over the fat and onion.
- Whisk constantly for 3 to 4 minutes, scraping the bottom of the pan, until the paste turns the color of peanut butter to light caramel and smells nutty.
- Cooking it longer gives a deeper color and flavor.
- Don't let it burn.
+ Show details− Hide details
Ready when: Roux is golden-tan, smooth and smells toasty, not raw or scorched
Tip: If you see dark specks or smell burning, start over. Burnt roux makes bitter gravy.
5
Whisk in the liquid
- Reduce the heat to medium-low.
- Pour in the reserved dark juices from the drippings and about ½ cup (120 ml) of the hot broth, whisking hard to form a thick, smooth paste.
- Slowly add the remaining broth in 3 or 4 additions, whisking until smooth after each.
+ Show details− Hide details
Ready when: Mixture is smooth with no flour lumps
Tip: Adding the first splash of broth gradually is what prevents lumps. If lumps form, whisk vigorously or strain at the end.
6
Simmer and reduce
- Add the Worcestershire, pepper and thyme sprigs if using.
- Raise the heat to medium and bring to a gentle simmer.
- Cook, stirring every minute or so, for 10 to 12 minutes until the gravy has thickened and reduced slightly.
+ Show details− Hide details
Ready when: Gravy coats the back of a spoon and a finger drawn across leaves a clear line
Tip: It will thicken a little more as it cools, so stop when it is slightly looser than you want.
7
Season and serve
- Remove the thyme sprigs.
- Taste, then stir in salt and more pepper as needed.
- If you like, pour through a fine-mesh strainer for a silky texture.
- If too thick, whisk in a splash of hot broth or water.
- Serve hot.
+ Show details− Hide details
Ready when: Gravy tastes deeply savory and balanced, with a glossy, pourable texture
Tip: Always taste before salting. Drippings and broth vary widely in saltiness.

Good to know

Tips

Whisk constantly when the liquid goes in. A flat-bottomed or balloon whisk reaches the corners of the pan where lumps form.
For a darker, richer gravy, cook the roux an extra minute or two, until deep golden brown, and add 1 teaspoon of tomato paste with the onion.
Salt last. Reducing the gravy concentrates the saltiness of the broth and drippings.
If the gravy gets too thick while waiting, whisk in hot broth a tablespoon at a time.

Make ahead

"Make the gravy up to 3 days ahead and refrigerate. Reheat slowly, whisking in broth or water to loosen it."

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat in a saucepan over medium-low heat, whisking often and adding a splash of broth or water until smooth and steaming hot.

Substitutions

beef pan drippings → Additional unsalted butter plus 1 tablespoon soy sauce. Use 3 extra tablespoons butter and add the soy sauce with the broth. The flavor will be less beefy but still rich.
all-purpose flour → 2 tablespoons cornstarch mixed with 3 tablespoons cold water. Skip the roux. Simmer the broth and drippings, whisk in the slurry and cook 2 minutes. The result is glossier and lighter in flavor.
Worcestershire sauce → Soy sauce. Use 1 teaspoon, then taste before adding any salt.
low-sodium beef broth → Beef stock or 3 cups water with 1 tablespoon beef base. Stock gives the richest body. Adjust salt to taste.