Making your own Brown Gravy Mix is one of those little kitchen tricks that pays off all year, especially when the holidays roll around and you want something dependable and delicious. It is simple to put together, lasts for months, and gives you rich, smooth gravy whenever you need it. If you want something perfect to drizzle it over, start with our classic mashed potatoes recipe.
Why Make Your Own Gravy Mix
Store bought packets are fine in a pinch, but this homemade version is richer, smoother, and customizable. You also avoid preservatives and mystery thickeners, which means the texture stays consistent and the flavor is far more balanced. Since the mix keeps well for up to a year, you can make a big batch once and have instant gravy ready whenever you need it.
What to Serve With Brown Gravy
Brown Gravy is the perfect addition to round out any holiday meal. Serve it with turkey, potatoes, vegetables, and all the comforting sides that make the table feel complete. It is especially good with our Oven Roasted Turkey Breast, Creamed Corn, and Cheesy Garlic Dinner Rolls, creating a classic, cozy holiday spread that feels warm and satisfying without extra fuss.
Storage Tips
The dry mix can be stored for up to one year in a sealed container. Prepared gravy can be refrigerated for up to four days. It will thicken as it cools, so you may need to whisk in a splash of broth when reheating. Warm it on the stove over low heat until smooth again.
Brown Gravy Mix
Ingredients
Dry Gravy Mix
- 3 cups all-purpose flour
- ¾ cup beef bouillon powder
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
To Make Gravy (1 batch)
- 2 tablespoons unsalted butter, or meat drippings from turkey, pork, or chicken
- 2 tablespoons prepared dry gravy mix
- 1 cup beef broth
Instructions
To Make the Gravy Mix
- In a large bowl, whisk together flour, beef bouillon powder, black pepper, garlic powder, onion powder, and dried parsley until evenly combined.
- Transfer the dry gravy mix to an airtight container. Store in a cool, dry place for up to 1 year.
To Make Gravy
- In a medium saucepan over medium heat, melt the unsalted butter (or meat drippings, if using).
- Whisk in the prepared dry gravy mix and cook, whisking constantly, for 1 to 2 minutes to form a smooth roux.
- Slowly pour in the beef broth while continuing to whisk, breaking up any lumps as the mixture comes together.
- Bring the mixture to a gentle simmer. Cook, whisking occasionally, until the gravy thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and let the gravy rest for a few minutes. It will continue to thicken slightly as it cools.
This recipe was inspired by Iamhomesteader’s homemade brown gravy mix.
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