Learn how to make homemade brown gravy mix! This simple pantry-friendly recipe is a great backup when you forget to buy a packet and delivers rich, savory flavor.
Have you ever unpacked groceries and realized you forgot a small but essential item? I do it more often than I’d like. One of the most common offenders is a packet of brown gravy mix. Rather than make an extra trip to the store or pay for expedited delivery, I make my own.
This homemade brown gravy mix is quick to prepare, uses common pantry ingredients, and yields a large batch that can make up to 15 cups of gravy over time. It stores well and saves money compared to single-use packets.
Ingredients
For the dry brown gravy mix:
- All-purpose flour – 1 1/2 cups
- Beef bouillon powder – 1/3 cup (use powdered bouillon from a jar, not cubes)
- Black pepper – 1 teaspoon
To make gravy from the mix (per 1 cup of gravy):
- Brown gravy mix – 2 tablespoons
- Butter – 2 tablespoons (or use pan drippings)
- Warm water – 1 cup
How to Make the Dry Mix
Combine the flour, beef bouillon powder, and black pepper in a small bowl. Mix thoroughly so the bouillon and pepper are evenly distributed through the flour.
Transfer the mixture to an airtight container and store it in the pantry. Kept dry and sealed, the mix will stay fresh for up to six months.
How to Make Brown Gravy from the Mix
1. In a small saucepan over medium heat, melt 2 tablespoons of butter completely.
2. Add 2 tablespoons of the dry gravy mix to the melted butter and stir constantly. Work the dry mix into the butter until it forms a smooth paste and has absorbed the fat.
3. Continue stirring and cook for about 60 seconds to remove any raw flour taste.
4. Slowly whisk in about one-third of a cup of warm water, stirring until the mixture begins to thicken. Then add the remaining water gradually while stirring to keep the gravy smooth and lump-free.
5. Cook until the gravy reaches a consistency that coats the back of a spoon. Remove from heat and serve immediately over mashed potatoes, roast, or any dish that calls for brown gravy.
Storing
Dry mix: keep in a tightly sealed jar or container in the pantry for up to 6 months.
Prepared gravy: refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3–4 months and thaw before reheating.
Tips and Tricks
- Store the dry mix in a container that seals well to protect it from moisture and odors.
- Stir constantly when combining the dry mix with butter so it forms a smooth paste before adding water.
- Add water gradually and whisk or stir continuously to prevent lumps and ensure a silky texture.
Ways to Use Brown Gravy
This homemade brown gravy mix is a versatile, economical substitute for store-bought packets. Use the gravy over mashed potatoes, pot roast, open-faced hot turkey sandwiches, casseroles, and more. It adds comforting, savory flavor to classic dishes.
Make a batch, keep it on hand, and enjoy quick, delicious gravy whenever you need it.
How To Make Homemade Brown Gravy Mix
Ingredients
For The Gravy Mix
- 1 ½ Cups All Purpose Flour
- 1/3 cup Beef Bouillon Powder
- 1 tsp Black Pepper
For The Gravy
- 2 tbsp Brown Gravy Mix
- 2 tbsp Butter or drippings
- 1 cup Warm Water
Instructions
To Make The Brown Gravy Mix
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In a small bowl, combine all ingredients and mix well.
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Store in an airtight container in the pantry for up to 6 months.
To Make 1 Cup Of Brown Gravy
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In a saucepan over medium heat, melt the butter completely before adding the gravy mixture to the pan. Stir constantly, using the gravy mix to soak up all the butter.
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Once the mix has soaked up the butter, continue to stir and cook for another 60 seconds.
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Slowly add about a third of the water, stirring until the mixture begins to thicken. Add the remaining water gradually and continue to stir until the gravy coats the back of a spoon. Remove from heat.
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Use immediately or store in an airtight container in the fridge for up to 4 days. Freeze for up to 3–4 months.
Notes
- Keep the dry mix sealed tightly to protect it from moisture and extend shelf life.
- Stir constantly when forming the paste so the flour fully absorbs the butter and cooks evenly.
- Add water slowly while stirring to avoid lumps and achieve a smooth gravy.