This homemade brown gravy sauce is delicious on chicken, beef, potatoes, poutine, and more.
Are you familiar with poutine? Hot french fries (or pommes frites) are covered in gooey cheese curds and other toppings and then smothered in rich brown gravy to make Poutine. It’s a favorite dish in Canada (and parts of the Northern U.S.) and one of my new favorite ways to enjoy gravy.
We tried Poutine for the first time while we were in Montreal and absolutely loved it.
Ever since then, I’ve been trying to make poutine at home that’s just as hearty and tasty as the one we had up north. I’ve finally recreated our favorite Montreal-Style Poutine from our trip and I can hardly wait to share it with you tomorrow!
Homemade Brown Gravy
One of the most important parts of making a good poutine is the gravy, I’ve found. It carries so much of the flavor in the dish and helps tie everything together.
I was so excited by this perfect brown gravy that I decided it was worth its own post. I couldn’t wait to share it!
Yes, this is THE gravy that makes everything more delicious! I tried a couple different sauce and gravy combinations before I found this one and it was perfect on our poutine last night.
I can hardly wait to serve the leftover gravy with our roast and potatoes tomorrow. From now on this will be my go-to brown gravy recipe. It’s such an easy sauce to make, taking barely any effort but delivering huge amounts of taste.
How to Make Brown Gravy
Lots of traditional brown gravy recipes use drippings from meat as a base. While I’ve made and enjoyed many gravies like that over the years, for this recipe I opted to use butter instead of fat from the meat.
After melting the butter in a large saucepan, add all purpose flour and whisk to make a roux. Cooking the flour and butter combination until golden brown helps give the finished brown gravy a rich toasty flavor.
Once the roux is nice and golden, toss in a little minced garlic along with broth. In this recipe, I preferred a combination of two parts beef broth to one part chicken broth. (You could substitute vegetable broth for a homemade vegetarian brown gravy, though the flavor won’t be quite the same.)
Once the broth is boiling, whisk in a blend of cornstarch and water and let it cook on the stove.The gravy will thicken as it simmers.
After seasoning the sauce with black pepper to taste, it’s ready to pour over Roast Turkey, mashed potatoes, roast beef, french fries or wherever else you enjoy a delicious gravy. I love the idea of trying it on top of tater tots like in this Tater Tot Poutine!
The leftovers keep well in the fridge for a few days and can be frozen for those times when you need a delicious brown gravy at a moment’s notice.
What’s your favorite way to enjoy brown gravy?
Homemade Brown Gravy Recipe (made without meat drippings)
- Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium high heat. Add the flour and whisk to combine. Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
- Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!
This is truly the perfect brown gravy but I have so many favorite gravy recipes for different dishes.
Looking for a great sausage gravy recipe that’s just begging to be piled on top of fluffy biscuits? Add this favorite Rosemary Sausage Gravy to your must try list! You might also enjoy this Breakfast Poutine recipe which features sausage gravy and eggs on top of hot crispy fries.
- 2 tablespoons water
- 2 tablespoons cornstarch
- 6 tablespoons butter
- 1/4 cup all purpose flour or brown rice flour for gluten free
- 2 large cloves garlic minced
- 20 ounces beef broth
- 10 ounces chicken broth
- 1/4 - 1/2 teaspoon freshly ground black pepper
Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium high heat. Add the flour and whisk to combine. Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!