This brown gravy combines beef and chicken bouillon with a simple butter-flour roux for a rich, deeply savory sauce that pairs perfectly with fried chicken and mashed potatoes. The dual-bouillon technique creates complex flavor in minutes.
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Heat the water until boiling. You can do this on the stovetop or in the microwave for about 3 minutes.
In the hot water, dissolve the roasted beef and chicken bouillon bases, stirring until fully combined to create a broth.
In a small skillet over medium heat, melt the butter.
Whisk the all-purpose flour into the melted butter to create a roux. Cook, stirring constantly, for 1-2 minutes until the mixture begins to turn a light brown.
Gradually pour the prepared broth into the skillet with the roux, whisking continuously to prevent any lumps from forming.
Bring the gravy to a simmer and continue to cook, stirring occasionally, until it has thickened to your desired consistency.
Season the gravy with onion powder and black pepper. Give it a taste and add salt if you think it needs it.
Serve the gravy hot over mashed potatoes, fried chicken, or your favorite comfort foods.
Store cooled gravy in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, thinning with water if needed.
Yes, brown gravy can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, stirring in a splash of water if it thickens too much.
The combination of beef and chicken bouillon creates a more complex, savory flavor than either one alone. Beef adds depth while chicken adds richness, resulting in a more authentic taste.
Whisk in additional water or broth a tablespoon at a time until you reach your desired consistency. If it's too thin, make a slurry with equal parts flour and water, whisk it in, and simmer for 1 minute.
Yes, use beef or chicken broth instead of bouillon base—use 1 cup of each type instead of water and bouillon, though you may need to adjust seasoning to taste.
Whisk the flour and butter together over heat for 1-2 minutes before slowly adding water while stirring constantly to create a smooth roux.
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