How to Make Brown Butter Gravy

A brown butter gravy

Sometimes you just need a good gravy and this is a classic recipe that’s easy, fast and extra delicious with the addition of brown butter. Make this gravy over the holidays and drown your mash potatoes with it!

What’s a Roux?

A roux is classic French cooking technique to thicken a sauce. It’s done by adding equal parts butter and flour to a pan and whisking until a paste is formed. Depending on how long you cook the roux will determine the final result. There are four possible types of roux: white roux, blonde roux, brown roux and dark brown roux. For gravy we are going to use the brown roux.

A Few Tips

  • Let the roux cool slightly before adding the liquid to make a smoother sauce
  • Add the liquid hot to the roux
  • Use a good, flavourful chicken stock for the best gravy
  • Make a big batch and freeze the remainder in containers for later

What About Beef Gravy?

Same recipe, just use a flavourful beef stock instead!

What about a Vegetarian Gravy?

Use the same recipe but instead of chicken stock, use a mushroom or porcini stock.

The finished brown butter gravy

Optional Additions

Try adding these to take the sauce to the next level:

  • A bit of fresh chopped parsley added at the end
  • A spoon or two of beef demi glace
  • Sautéed Mushrooms
  • Porcini stock
  • Marmite
  • Soy sauce
  • A few drops of worcestershire sauce
  • Fresh lemon at the end
  • Honey for a touch of sweetness

Need a Gluten Free Gravy? Check out this one with mushrooms.

Happy Cooking!

A brown butter gravy

How to Make a Brown Butter Gravy

The best option for the next holiday roast dinner. A classic gravy done right with the addition of brown butter for extra deliciousness.
5 from 1 vote
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course sauces
Cuisine American, French
Servings 4
Calories 72 kcal


  • whisk


  • 40 g butter
  • 40 g flour
  • 500 ml chicken stock hot and low sodium
  • 1 tsp honey
  • 5 dashes worcestershire sauce
  • 3 dashes tabasco
  • ½ tsp sea salt Don't use if the stock is already seasoned
  • ½ tsp cracked black pepper
  • 1 tsp lemon juice
  • 1 tsp marmite optional


  • Brown the butter over low heat until it starts to smell really nice.
    Butter browned in a pan.
  • Add the flour and make the roux using a whisk. Cook over low heat for about 5 minutes or until a nice brown colour is achieved. Let the roux cool slightly.
    Making the brown roux.
  • Slowly add the hot stock to the roux and whisk vigorously until well combined and no lumps are left.
  • Simmer the sauce over low heat for 5 minutes or until a nice sauce consistency is achieved.
  • Add the rest of the ingredients and whisk. Check the seasoning before adding any extra salt as it may not need it.
    Serve with mash potatoes, fries, in a sandwich or with a holiday roast. Keeps in the fridge for up to 3 days and freezes very well.
    A brown butter gravy


If you are using a stock that is already seasoned with salt, you may need to add less or no salt. Check the seasoning before you add extra salt.
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