There’s something genuinely heartwarming about drizzling creamy, rich gravy over a steaming pile of mashed potatoes or a perfectly cooked steak. However, the traditional process of making gravy can be time-consuming and, frankly, a bit intimidating for some. That’s exactly where the beauty of the 3 Ingredient Brown Gravy comes into play. With just butter, flour, and broth – be it chicken, beef, or vegetable – you’re only a few whisk turns away from a gravy that tastes like it’s been simmering on the stove for hours.
How to make 3 Ingredient Brown Gravy
3 ingredient brown gravy is a simple and quick sauce typically made with just a few key components.
Ingredients
- Butter: 2 tablespoons – It’s best to use unsalted butter so you can better control the sodium content of your gravy.
- Flour: 2 tablespoons – Regular all-purpose flour creates a roux that will thicken your gravy.
- Broth: 2 cups – You can choose between beef, chicken, or vegetable broth, depending on your preference or what you’re pairing the gravy with. For a richer flavor, go with beef broth.
Instructions
- Make the Roux: Start by melting the butter in a medium-sized saucepan over medium heat. Once melted, whisk in the flour. Keep whisking until you’ve formed a roux – this mixture will look somewhat like a bubbly paste. You want to cook it for about a minute or two until the flour has lost its raw smell, but be careful not to let it darken too much.
- Add the Broth: Once your roux is ready, slowly pour in your chosen broth while continuously whisking. This gradual process helps prevent lumps from forming, ensuring a smooth gravy.
- Simmer and Thicken: Increase the heat to medium-high and bring the mixture to a simmer. The gravy will start to thicken as it heats. Keep stirring occasionally.
- Season: Once your gravy has reached the desired consistency, taste it. If you’re using unsalted butter and low-sodium broth, you may want to add a touch of salt. Add pepper or any other seasonings you prefer.
- Serve Hot: Remove the gravy from heat and it’s ready to serve. If it gets too thick upon standing, you can thin it out with a little bit more broth or even some water.
Tips
- Lump-Free Gravy: Adding cold broth to the hot roux can help prevent lumps, and whisking continuously is key.
- Consistency Adjustments: If the gravy is too thin after simmering, let it cook a little longer. If it’s too thick, add more broth or water a bit at a time until you reach the right consistency.
- Flavor Enhancements: If you’re looking for more flavor and aren’t as concerned about keeping the ingredient count at three, consider adding a splash of soy sauce, Worcestershire sauce, or even some finely chopped herbs for an aromatic twist.
- Storing: If you have leftovers, you can easily store the gravy in an airtight container in the refrigerator for a few days. Reheat it in a saucepan over low heat, adding a bit of broth if necessary to loosen it up.
What to serve with
3 Ingredient Brown Gravy is not only a crowd-pleaser but also an incredibly versatile sauce that can be served alongside a wide array of dishes.
1. Mashed Potatoes: Arguably the most classic pairing, smooth and creamy mashed potatoes drizzled (or drenched) with this rich gravy is comfort food at its finest.
2. Roast Meats: This gravy is the perfect complement to any roast, whether it’s turkey, beef, chicken, or pork. Just spoon it over the sliced meat for an extra layer of flavor.
3. Meatloaf: Transforming a humble meatloaf into a gourmet experience is as simple as adding a good ladleful of your brown gravy on top.
4. Poultry: Chicken or turkey cutlets, baked or fried, are perfectly enhanced with a coating of warm brown gravy.
5. Steak: Elevate a juicy steak with a side of brown gravy instead of the traditional steak sauce for a rich and savory twist.
6. Biscuits: Pouring hot brown gravy over fresh, fluffy biscuits is a delicious Southern-style treat, especially for breakfast or brunch.
7. Yorkshire Pudding: For those who love British fare, brown gravy is a must-have accompaniment for Yorkshire pudding.
8. Vegetables: Steamed or roasted vegetables like green beans, carrots, or cauliflower can be drizzled with some gravy for added taste.
9. Poutine: If you’re a fan of Canadian cuisine, substitute the traditional cheese curds and gravy with brown gravy for a different take on poutine.
10. Rice or Grains: A light pour of gravy can add flavor to plain rice, quinoa, or barley, turning a simple side dish into a savory delicacy.
11. Pot Roast: Brown gravy and pot roast are a match made in culinary heaven. The gravy works to enhance the deep flavors of the meat and vegetables.
12. French Fries: For a quick and hearty snack, ladle some of the gravy over a pile of crispy French fries.
13. Hamburgers: Switch up your burger game by topping your patty with a spoonful of brown gravy—think Salisbury steak in burger form.
Ingredients Substitutes
Making a 3 Ingredient Brown Gravy is simple and quick, typically involving broth, flour, and fat. However, you can substitute these ingredients to accommodate dietary preferences and allergies or simply use what you have.
Broth (Base Ingredient)
Standard: Beef, chicken, or vegetable broth is typically used.
Substitutes:
- Bouillon Cubes and Water: If you’re out of broth, dissolve a bouillon cube in water to create a makeshift broth.
- Mushroom Broth: For a deeper, earthier flavor, mushroom broth is an excellent choice, particularly for a vegetarian gravy.
- Bone Broth: Rich in nutrients and flavor, bone broth can be a healthy alternative to regular broths.
Flour (Thickener)
Standard: All-purpose flour is commonly used.
Substitutes:
- Cornstarch: A gluten-free option that makes a silkier gravy. Use about half the amount of cornstarch as you would flour since it has a stronger thickening power.
- Arrowroot Powder: Another gluten-free alternative that thickens at a lower temperature and is also ideal for glossy gravies.
- Gluten-Free Flour Blends: These are perfect if you’re avoiding gluten and can generally be used in the same amount as regular flour.
Fat (Flavor and Mouthfeel)
Standard: Butter or pan drippings from cooked meat.
Substitutes:
- Olive Oil: A heart-healthy fat that works well especially if making vegetable-based gravy.
- Coconut Oil: Provides a hint of sweetness and is solid at room temperature, making it a good substitute in vegan recipes.
- Vegetable Shortening: Another vegan option that can replace butter or drippings to ensure a rich, pleasing texture.
Final Thoughts
With these simple steps and helpful tips, you can make a savory, velvety smooth 3 Ingredient Brown Gravy that’s perfect for enhancing countless dishes and satisfying your comfort food cravings.
More 3 Ingredients Recipes:
- 3 Ingredient Greek Yogurt Bagels Recipe
- 3 Ingredient Beer Bread Recipe
- 3-Ingredient Sugar Cookies Without Butter
Ingredients
- Butter: 2 tablespoons
- Flour: 2 tablespoons
- Broth: 2 cups
Instructions
- Make the Roux: Start by melting the butter in a medium-sized saucepan over medium heat. Once melted, whisk in the flour. Keep whisking until you've formed a roux – this mixture will look somewhat like a bubbly paste. You want to cook it for about a minute or two until the flour has lost its raw smell, but be careful not to let it darken too much.
- Add the Broth: Once your roux is ready, slowly pour in your chosen broth while continuously whisking. This gradual process helps prevent lumps from forming, ensuring a smooth gravy.
- Simmer and Thicken: Increase the heat to medium-high and bring the mixture to a simmer. The gravy will start to thicken as it heats. Keep stirring occasionally.
- Season: Once your gravy has reached the desired consistency, taste it. If you're using unsalted butter and low-sodium broth, you may want to add a touch of salt. Add pepper or any other seasonings you prefer.
- Serve Hot: Remove the gravy from heat and it's ready to serve. If it gets too thick upon standing, you can thin it out with a little bit more broth or even some water.
