In this article, we will e looking at how to make homemade brown gravy with flour and water from scratch with a simple step-by-step guide. You don’t have to use a lot of complex ingredients. The methods on this page create an authentic tasting homemade brown gravy.
To make homemade brown gravy with flour and water, you need to use a whisk and mix your flour into the water until it becomes smooth. After this, you can heat some water in a pan and bring it to a boil. Next, add in your mixture slowly while stirring continuously. Next, turn the heat down to low and continue to stir this constantly. Then, let this gravy set for about eight minutes to thicken up. When finished, serve with your favorite meat.
However, while brown gravy is common with beef and poultry, it can be deliciously served over any meat. The great thing about gravy is that it doesn’t have to be extremely difficult to make (though there are ways of making things even easier), and you can customize it as much as you want by switching up the spices.
How to Make Homemade Brown Gravy with Flour and Water
Homemade brown gravy is a great way to add flavor and color to roast dinners and serves as a perfect base for rich sauces, stews, and casseroles. The simplest way to make brown gravy is by using an equal volume of flour and water.
It is one of the easiest ways of making brown gravy at home. The only ingredients that are needed are flour, oil, and water. First, heat a skillet with oil. After it heats up, add enough flour to turn the oil into a thin paste.
Let it brown for about 5 minutes, but do not burn it because you will have to start over. Next, whisk in water, a cup at a time, until all clumps of flour have dissolved. The heat should be low, so your sauce doesn’t cook too fast. Add salt and pepper to taste.
Alternatively, follow these steps:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 8 minutes.
2. Stir in flour, and cook for 1 minute. Gradually whisk in broth and beer; simmer, occasionally stirring, until thickened and bubbly, about 10 minutes.
3. Stir in thyme and pepper; continue to simmer until flavors meld, about 2 minutes more. Remove from heat and keep warm until ready to serve.
How to Make Gravy with Flour, Water and Butter
Here is how to make simple and versatile gravy with flour, water, and butter. It’s so easy, and you can use it to make any number of delicious dishes, including our meatloaf recipe.
It takes less than 5 minutes to make. Serving it over mashed potatoes is a no-brainer. And you could even drizzle some on salad. Add some extra flavor by including some chicken stock or beef broth.
To make gravy with flour, water, and butter, you must begin by melting your butter in a pan. Then slowly add in your flour as you stir it around. Next, add water as needed to finish the gravy.
However, For a richer flavor, use turkey drippings or stock for the liquid. To thicken gravy, substitute additional flour for the cornstarch to reduce the risk of lumps. Or use our quick-thickening method: In a small bowl, blend 1 tablespoon cornstarch with 2 tablespoons cold meat drippings; whisk into the simmering sauce, and cook until thickened, about 1 minute.
How to Make Gravy with Flour and Oil
Gravy can make a delicious dish like mashed potatoes stand out even more, and it is incredibly easy to make. But, of course, it would be best to have some water, flour, butter, oil, and seasoning.
Heat the oil in a saucepan to make gravy with flour and oil. Add flour and cook it until the mixture becomes pale blue. Pour the stock into the pan, then whisk until smooth. Stir continuously until the gravy is thick enough.
In some cultures, gravy is served only at special meals. You can buy gravy mixes or make them from scratch using flour and oil. Some gravies are meat-based, but you can also make vegetarian gravies. While flour-based gravy may not be the healthiest option, you can tone down the greasiness by stirring extra liquids to thin it out.
The best biscuits and gravy are made with homemade biscuits, but you can use canned biscuits.
How to Make Gravy with Flour and Water Without Drippings
To make gravy with flour and water without drippings, start by adding 4 tablespoons of fat or butter to a saucepan over medium heat and then adding 3 tablespoons of flour. Stir the butter and flour together into a paste, which will not be smooth.
Once the pasta has cooked for 2 to 3 minutes and bubbles, whisk in 1 cup or 8 fluid ounces of water. The mixture will immediately thicken. Then, half at a time, Whisk additional water until there are no lumps. Let the gravy simmer for 5 minutes before serving.
With these easy tips, you can make a rich and tasty gravy using only butter or oil for fat and flour for the roux. The process is so simple that you can easily modify it depending on your serving dish.
How to Make Gravy with Flour and Grease
You can make delicious, homemade gravy with a few simple pantry staples and 30 minutes of your time. The most important part of making this smooth, luscious gravy is using the flour-fat roux, which thickens and enriches the gravy. Make sure to cook the roux to brown color for maximum flavor.
Fry the flour in the grease while stirring constantly. For the best results, the fat should be at least one-third but not more than two-thirds of flour volume. If it must be more than two-thirds, it is advisable to use lard or some other pure fat as a base in which to fry the flour. It helps prevent scorching and an acrid aftertaste in whatever you’re making.
Another, In a small bowl, mix the flour and black pepper, if desired, until well blended. Pour off all but about 1 tablespoon of drippings from the roasting pan. Place the pan over medium-high heat. Add more oil or broth to make 1 tablespoon if needed and scrape up the brown bits from the bottom of the pan.
Add flour mixture to the pan and cook for about 1 minute, whisking constantly. Whisk in wine and bring to simmer, scraping up any browned bits from the bottom of the pan. Whisk in the remaining liquid and simmer until thickened.
Bring the gravy to a boil; reduce heat and continue cooking until gravy is reduced by half, stirring occasionally, 6 to 8 minutes total. Remove from heat and add salt and any other seasonings you desire; serve hot.
How to Make Gravy with Flour and Milk
To thicken gravy with flour and milk, you have first to bring it to a boil while whisking it aggressively. Once the gravy begins to boil, add milk, return it to a hard boil, then add flour. When removing the pan from heat, whisk to combine the ingredients until smooth. Press the gravy through a strainer if necessary.
Another way to make a simple gravy with flour and milk, whisk flour into a small amount of fat in a saucepan over medium heat until it is smooth and golden. Next, pour cold milk into the mixture slowly, whisking constantly. Then continue whisking as the gravy thickens. Add salt and pepper to taste once it has reached the desired consistency.
You can also follow these steps:
1. Put 1 cup of flour in a bowl and pour 1/2 cup of water over it. Stir the mixture until it forms a smooth paste.
2. Add the remaining 1/2 cup of water to the mixture and stir until you have a smooth gravy consistency (add more water if needed). Now’s the time if you’re adding meat drippings or broth to your gravy.
3. Heat your brown gravy in a saucepan over medium heat until it boils, frequently stirring so that it doesn’t stick to the bottom of your pan. Once it’s boiling, reduce the heat to low and simmer for 5 minutes until it’s nice and thickened up.
How to Make Gravy Without Broth or Stock
Making gravy without broth or stock is easy with just a few special ingredients. The key to making gravy without broth or stock is the addition of the water and cornstarch mixture.
1. Whisk together 1/2 cup of water and 2 tablespoons of cornstarch in a small bowl until completely dissolved, then set aside. Heat enough butter in your pan to cover the bottom by about 1/4 inch; add your onions once the butter has melted.
2. Turn the heat up to high and cook for about 5 minutes until the onions have browned, occasionally stirring, so they cook evenly. Then, turn down the heat until onions are tender and translucent (20 minutes).
3. Add garlic cloves into the pan and cook for another 1-2 minutes before adding flour. Stir continuously until all flour has been incorporated into the onion mixture; cook for 2 more minutes, constantly stirring so no lumps form (adding water will help this as needed). Once browned, slowly add milk while constantly whisking to prevent any lumps from forming.
4. Don’t add plenty milk at once, so you don’t lose all that thickening power! Add salt if desired, then let simmer on low heat for 10-15 minutes.
How to Make Gravy with Cornstarch
Thickening gravy with cornstarch might be one of the easiest ways to get a job done, especially when you consider that while you need equal parts fat and flour to make a good roux, you only need half as much cornstarch as you would flour to thicken your gravy.
To make gravy with cornstarch, First, make the turkey gravy. Do this by pouring the stock into a pan and whisking in the cornflour. Bring to the boil and simmer for 10 mins until thickened, then add the remaining ingredients, adding more stock if it’s too thick. You can do this up to two days ahead and heat through when ready to serve – add extra stock or water if needed.
How to Make Gravy with Chicken Broth and Cornstarch
There are two basic methods to making rich, delicious gravy. One takes a little more time and effort than the other, but both methods yield fabulous results. You can make perfect gravy every time by starting with your homemade broth and drippings from roasted meat or poultry.
But if you don’t have either of those ingredients, the store-bought broth will do the trick. Suppose you are using broth instead of drippings. We suggest adding some caramelized onions (for beef broth) or caramelized mushrooms (for chicken or turkey broth) to heighten the flavor and add richness.
Here is a step by step guide:
Step 1: Heat the broth and chicken to a simmer.
Step 2: Remove the pan from heat and scoop out 2 cups of broth and chicken.
Step 3: Whisk in the cornstarch until smooth and place over medium heat, constantly whisking until the gravy boils, thickens, and bubbles for a minute or two.
How to Make Gravy from Roast Juices
Making gravy from scratch seems like a fancy endeavor, and it is, but it’s also quite simple. The key is to start with a well-flavored liquid (like the juices left behind after you roast a bird or lamb), add just enough flour or other starch to thicken it up and cook until glossy, then stir in any extras (like herbs, alcohol or spices) that help boost flavor.
Sometimes the gravy tastes like juice, sometimes you add water, and it’s too bland. Save the juices from the pan put them in your saucepan. Add a tablespoon of flour to every half cup of pan juices. It is called a roux, and it serves to thicken the gravy. Add an equal portion of beef broth for taste and simmer over low heat until thickened.
How to Make Gravy with Meat Juices
It is an easy recipe that the whole family will love. You can start by browning some beef in a pan and some onion, celery, and carrots. Next, we pour in enough beef broth to cover the meat and add a couple of bay leaves.
When the beef is almost tender, we remove it to a plate, then season and scrape up the flavor bits from the bottom of the pan. When everything is well incorporated, we strain it out into a pitcher and use the juice to make a killer gravy.
Return the beef and gravy to the pot and simmer until everything is tender and heated.
So, now you know how to make homemade brown gravy can come in handy for so many reasons. I hope you enjoyed this article and video on making homemade brown gravy with flour and water as much as I enjoyed producing it for you.
- 1 Pot
- 3 cup beef broth
- 6 Tablespoons flour
- 3 ½ Tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper
- To make a roux, combine butter and flour in a big pot and stir constantly for two minutes.
- Add spices and beef broth while whisking ferociously. Slowly pour in half the beef broth. This will aid in avoiding lumps. Add the remaining beef stock, the onion, the garlic, the beef bouillon base (if using), and the bay leaf after the mixture is smooth and lump-free (if using).
- Until the gravy is smooth and thick, give it about 3 minutes to simmer. Add salt and pepper after tasting. Enjoy!