The Recipe · No.827 · Brown Gravy

Brown Gravy, and Where to Source It

Scrape all the browned bits off the bottom of the pan while you whisk in the stock. That fond is concentrated roasted flavor, and it is what gives brown gravy its color and its savory backbone.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook10 min
Makes2 cups
CuisineAmerican
Cook it with
One-potSheet panNo-cook
Part One
The Ingredients — and where to get them
Pan drippings
The fat and juices left from roasting or searing meat. Local.
1/4 cup
Local / market
Flour
Whisked into the fat to build the roux. Fresh-milled works well.
1/4 cup
Source it →
Beef stock
Warmed so it does not clump the roux. A rich bone broth is best.
2 cups
Source it →
Black pepper
Coarse ground for a warm finish. Buy it fresh.
1/2 tsp
Source it →
Salt
Added late, after you taste the drippings. A fine sea salt.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Heat the drippingsWarm the drippings in the pan until sizzling.
  2. Cook the rouxWhisk in the flour and cook a couple of minutes to a light tan.
  3. Add the stockStream in the warm stock, whisking hard to keep it smooth.
  4. Deglaze and simmerScrape up the browned bits and simmer until it coats a spoon.
Part Three
The Toolkit

Skillet · Whisk · Wooden spoon

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