This homemade brown gravy mix is six pantry ingredients mixed together in about three minutes. One batch fills a quart jar and makes 32 servings — two tablespoons of mix, two tablespoons of butter, and one cup of water is all you need for a full cup of rich, smooth brown gravy in about five minutes.
Keep a jar on the shelf and you will never reach for a store-bought packet again.
What is in this blend?
All-purpose flour is the thickener and the base of the mix. It browns in butter when you cook the roux, which is what gives homemade brown gravy its characteristic color and depth. This is different from a cornstarch-thickened gravy — the flour roux method produces a richer, heartier sauce that holds up well in casseroles and slow cooker dishes.
Beef bouillon powder provides the savory beef flavor. If you want a richer gravy, increase the bouillon to one and a half cups per batch. Garlic powder, onion powder, black pepper, and paprika round out the seasoning and give the gravy complexity beyond just beef and salt.
How to make brown gravy from the mix
Melt two tablespoons of butter in a small saucepan over medium heat. Add two tablespoons of the dry mix and stir constantly for about one minute until the mixture turns lightly golden and smells nutty. This is the roux step — do not skip it. Cooking the flour in butter removes the raw flour taste and gives the gravy its brown color.
Whisk in one cup of cold or room-temperature water gradually, whisking constantly to prevent lumps. Bring to a boil over medium heat, then reduce heat and cook for two minutes until thickened. Taste and adjust salt before serving.
For a richer gravy, substitute beef broth for the water. For extra depth, add a splash of Worcestershire sauce or a pinch of dried thyme to the finished gravy.
Why flour and not cornstarch?
JoVo noticed in the comments that this recipe uses flour rather than cornstarch and wondered if it still thickens. It does — and the flour method actually produces a better brown gravy than cornstarch for most applications.
Flour-thickened gravy has more body and a richer flavor because the flour browns in butter before the liquid is added. Cornstarch produces a clearer, glossier sauce that is thinner and can turn cloudy or gel-like when refrigerated. For brown gravy that you want to pour over meat, mashed potatoes, or use in casseroles, flour is the right choice. Cornstarch is better for Asian-style sauces and clear glazes.
Using this mix in slow cooker and crockpot dishes
For venison tips, pot roast, or any slow cooker beef dish, use two tablespoons of the dry mix with half a cup of water or broth rather than a full cup — the meat releases its own juices during cooking which thins the liquid naturally. Add sliced onions for extra savory flavor.
Sprinkle the dry mix directly over the meat at the start of cooking along with the liquid, give it a quick stir, and let the slow cooker do the rest. The mix dissolves and thickens as everything cooks together. By the time the meat is done the gravy is already made.
How to use brown gravy mix
| Use | Mix amount | Method |
| Classic brown gravy | 2 Tbsp | Cook in 2 Tbsp butter 1 min, whisk in 1 cup water, simmer 2 min |
| Pot roast gravy | 2 Tbsp | Sprinkle over roast with 1/2 cup broth, slow cook 8 hrs |
| Salisbury steak sauce | 2 Tbsp | Make gravy, add sauteed mushrooms and onions, simmer beef patties in sauce |
| Meatball sauce | 2 Tbsp | Make gravy, add cooked meatballs, simmer 10 min to coat |
| Venison tips | 2 Tbsp | Make gravy with 1/2 cup broth, add onions, simmer venison until tender |
| Hamburger steak | 2 Tbsp | Make gravy with onions and mushrooms, serve over pan-seared beef patties |
| Beef stew thickener | 1 Tbsp | Whisk into stew liquid 30 min before serving to thicken |
| Pot pie filling | 3 Tbsp | Make a double batch of gravy, add cooked beef and vegetables |
| Smothered pork chops | 2 Tbsp | Make gravy, add onions, smother cooked pork chops and simmer 15 min |
| Open-faced beef sandwich | 2 Tbsp | Pour hot gravy over sliced beef on toast — diner-style |
Salisbury steak — the classic pairing
Brown gravy mix and Salisbury steak belong together. Mix one pound of ground beef with a tablespoon of Worcestershire sauce, half a teaspoon of garlic powder, salt, and pepper. Form into oval patties and sear in a skillet over medium-high heat for three minutes per side. Remove the patties and set aside.
In the same skillet, saute sliced mushrooms and onions in butter until softened. Make one batch of brown gravy using the pan drippings — melt two tablespoons of butter with the drippings, whisk in two tablespoons of mix, then add one cup of beef broth. Return the patties to the skillet and simmer in the gravy for ten minutes until cooked through. Serve over mashed potatoes or egg noodles.
Flour substitutions
All-purpose flour is the standard and gives the best result. A few substitutions that work:
- Gluten-free 1-to-1 flour blend — use in equal amounts; cook the roux a little longer than normal and expect a slightly different color
- Fresh-milled whole wheat flour — use 1-to-1; cook the roux slightly longer and expect a thicker, more rustic gravy with a nutty flavor
- Arrowroot or cornstarch — skip the roux step entirely; whisk directly into cold water before heating, do not brown in butter
- Almond flour — does not work as a substitute; it has no starch and will not thicken
Can I use Better Than Bouillon instead of bouillon powder?
Better Than Bouillon is a paste, not a powder, so it cannot be mixed into the dry blend. Instead, make the gravy without bouillon in the mix and use one teaspoon of Better Than Bouillon dissolved in the cup of water before adding it to the roux. That gives you the same flavor with the product you have on hand.
Alternatively, use full beef broth made from Better Than Bouillon as your liquid instead of water. That gives you the richest result and fully replaces the bouillon in the dry mix.
Storage tips
Store in a quart mason jar with a tight lid at room temperature away from moisture and heat. The mix keeps well for up to six months. Vacuum sealing extends the shelf life and helps retain the spice potency longer — a worthwhile step if you are making a large batch for long-term storage.
Catherine from the comments keeps her mix in the freezer and reaches for it directly from there — a great tip for anyone who wants to extend shelf life without vacuum sealing. The mix flows freely even from frozen since there is no moisture to cause clumping.
Frequently asked questions
Why does this recipe use flour instead of cornstarch?
Flour-thickened gravy has more body, a richer flavor, and holds up better in slow cooker dishes and casseroles. The roux step — cooking the flour in butter before adding liquid — removes the raw flour taste and builds the brown color. Cornstarch works but produces a thinner, clearer sauce that can turn gel-like when refrigerated. For classic brown gravy, flour is the right call.
How do I prevent lumps?
Two things prevent lumps: cooking the roux first and adding cold liquid. Melt the butter, stir in the dry mix, and cook for one minute until lightly golden. Then add cold or room-temperature water gradually while whisking constantly. Adding hot liquid directly to the roux is the most common cause of lumps. If lumps do form, strain the gravy through a fine mesh strainer or use an immersion blender for thirty seconds.
Can I use this in a slow cooker without making a roux first?
Yes. For slow cooker dishes, sprinkle the dry mix directly over the meat along with the liquid at the start of cooking. Use half a cup of broth rather than a full cup since the meat releases its own juices. The mix will dissolve and thicken the liquid as everything cooks. No roux needed for slow cooker applications.
Can I substitute Better Than Bouillon for the bouillon powder?
Better Than Bouillon is a paste and cannot go into the dry mix. Instead, leave the bouillon out of the dry mix and use one teaspoon of Better Than Bouillon dissolved in one cup of water as your liquid. Or simply use homemade or store-bought beef broth made from Better Than Bouillon as the liquid and skip the powder entirely.
Can I use fresh-milled flour?
Yes — use it 1-to-1 in place of all-purpose flour. Cook the roux slightly longer than normal since fresh-milled flour takes a little more time to cook through. Expect a slightly thicker, more rustic gravy with a nuttier, more wheaty flavor. Some people prefer this for its heartier texture.
Can I use almond flour to make this gluten-free?
No — almond flour has no starch and will not thicken the gravy. For a gluten-free version use a certified gluten-free 1-to-1 all-purpose flour blend or substitute arrowroot powder. If using arrowroot, skip the roux step — whisk the dry mix with arrowroot into cold water and heat directly without browning in butter first.
How do I make this richer?
Three easy ways: increase the beef bouillon in the batch from three quarters cup to one and a half cups for a more intense beef flavor; use beef broth instead of water when making the gravy; or add a splash of Worcestershire sauce and a tablespoon of butter stirred in at the end. Any combination of these takes the gravy from good to excellent.
Will vacuum sealing extend the shelf life?
Yes. Vacuum sealing removes the oxygen that causes spices to oxidize and lose potency over time. The mix stays safe for up to six months either way, but the flavor is noticeably fresher at the six-month mark when vacuum sealed versus stored in a regular jar. Worth doing if you make large batches or do not use gravy mix frequently.
Can I make chicken gravy with this mix?
Swap the beef bouillon for chicken bouillon in equal amounts and you have a chicken gravy mix. There is also a dedicated Homemade Chicken Gravy Mix recipe on This Old Baker with its own optimized blend — worth checking out if chicken gravy is something you make often.
More gravy mixes in this collection
- Homemade Chicken Gravy Mix
- Homemade Country Gravy Mix
- Homemade Alfredo Sauce Mix
- Homemade Au Jus Mix
- Homemade Onion Soup Mix
Homemade Brown Gravy Mix
Ingredients
- 3 cups all purpose flour or gluten-free alternative all purpose flour
- 3/4 cup beef bouillon powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- In a small bowl, combine the ingredients. Store in an airtight container in a cool, dry place for up to 6 months. (Yield: 32 batches).
- To prepare gravy: In a small saucepan, melt 2 tablespoons butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in 1 cup of water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
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