Gravy Archives - The Slow Roasted Italian

Homemade Brown Gravy Recipe (No Drippings) + Video

Donna Elick — Sun, 19 Oct 2025 22:00:00 +0000

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!! Not only that, but it’s just as smooth and scrumptious as any pan gravy or sauce that’s been cooking for ages. Check out this walkthrough and video to see how to make this easy recipe for brown gravy without drippings that’ll totally blow your mind!!

When there just never seems to be enough time to make dinner, you need recipes that are simple, fast and flavorful.

That is the exact time to make my 5-5-5 brown beef gravy!!

Making homemade gravy with flour and broth is so much easier than working with pan drippings.

You don’t need to wait for anything to cool, strain out any unwanted fat, or go through the whole process of cooking the meat beforehand.

Plus, you can make it well ahead of time, saving you even more time on the day of. It’s so convenient!

You’ll love the rich flavor that pairs perfectly with any simple recipe! This is the best gravy, ever!

Just follow the recipe card below for all the details! Your gravy boat will be holding this perfect brown gravy in no time at all! It really is a great addition and such an easy gravy recipe to make.

You’ll love the easy step-by-step instructions on how to make this delicious brown gravy!

Best Ever Homemade Beef Gravy

Why do I call this a 5-5-5 brown gravy recipe? Well, in 5 minutes and using only 5 ingredients, you can make 5-star gravy!!

This flavorful brown gravy is perfect over egg noodles, meatballs, roasts, meatloaf, mashed potatoes, you name it! It is delicious and silky smooth!

I also love making my own brown gravy and pairing it with fried chicken or roast chicken, too. You can literally add this to any delicious meal for a rich, deep flavor.

Don’t like beef gravy? Try this turkey gravy! Or if you need gravy to pair with pork, I’ve got you covered with my crockpot pork chops recipe.

Ingredient Notes & Substitutions

Butter – You really need this to make the roux! I like to use unsalted butter and then season with salt at the end.
Flour – You can almost never go wrong with all-purpose flour.

It’ll yield a thick, luscious gravy that literally cascades over meat, potatoes, or whatever you want to add it to – my mouth is watering just thinking about it!
Onion Powder – This is a good, basic flavor to enhance your gravy. You could use garlic powder but I think onion powder is perfect for our palates.

If you want to get more advanced with your spices and seasonings, check out the FAQ below, where I detail ways to really dress up your homemade brown gravy!
Beef Bouillon & Water – I lump these two together because they go hand in hand – you need the water to dissolve the bouillon!

Tips For Making This Easy Brown Gravy Recipe

Before making this think of all your favorite ways to enjoy this delicious gravy. It’s perfet with your favorite meat, great for a roast dinner, and even perfect with french fries, too!
Don’t overboil the hot liquid. Just 2-3 minutes of simmering once this great gravy is boiling and it’s good to go.

How to Make Gravy With Beef Broth

To make this homemade brown gravy recipe with beef broth, you’ll need to start by making a roux. It sounds fancy, but it’s super simple!

Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking!

Let the mixture cook for a minute or so while that floury taste cooks away. This also helps so that you don’t have lumpy gravy, which no one likes!

Follow up with the beef broth! Add just ¼ cup at a time, whisking thoroughly with each pour. Once it’s all been added, bring it to a boil.

When a rolling boil is achieved, reduce the heat to a simmer for a couple of minutes… And you’re done!

Storing and Reheating Homemade Brown Gravy

This beef gravy recipe can be made up to 5 days ahead of time. Keep the leftover gravy covered and stored in an airtight container and refrigerated until you’re ready to serve.

Don’t be alarmed when it comes out thicker – that’s supposed to happen! It’ll thin out when it’s reheated. Do so in a saucepan over medium heat.

If it still isn’t as thin as you’d like, whisk in a tablespoon of beef broth.

Homemade Brown Gravy Recipe FAQ

What is the difference between brown gravy and beef gravy?

A brown gravy comes from any brown stock, whereas beef gravy always comes from beef stock specifically.

In other words, all beef gravy is a brown gravy but not all brown gravy is beef gravy. It’s like the “all subs are sandwiches but not all sandwiches are subs” conundrum.

How can I make brown gravy better?

My beef gravy recipe is delicious for sure – but it’s also bare bones. There’s so much you can do to spice things up!

One easy way to improve your gravy is to add a good balance of flavors — mustard, wine, or vinegar for acidity and some herbs for freshness, for example.

Adding extras to your roux will also work wonders and cook those flavors deep into the gravy itself. Sauteeing onions, garlic, mushrooms, or bacon (or all of them if you’re daring!!) in the butter before adding the flour will have a tremendous effect on the overall flavor profile of your gravy. In a good way!

Can I use beef stock instead of beef broth? What’s the difference between the two?

Good questions!

Broth is made from either meat or vegetables (or a combination of the two), simmered in water and releasing all of its flavor into the liquid over an extended period of time. Stock, on the other hand, is made by cooking bones in water.

With that cleared up – you can absolutely use stock and broth interchangeably. A few differences you’ll want to keep in mind: stock is usually thicker than broth, while broth is more full-bodied and flavorful.

When should I serve this classic gravy recipe?

In my opinion, this is one of my go-to recipes for Thanksgiving dinner. It’s such a delicious sauce made with simple ingredients and tastes so much better than any store-bought gravy.

I love making it for the holidays because it’s a great option loaded with a great depth of flavor. While it’s the perfect gravy for the holidays, you can make this easy homemade brown gravy recipe for extra flavor during the week, too. It’s literally the perfect topping for pot roast, roast beef, and beef tips.

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Brown Gravy Recipe (No Drippings) + Video

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5

Total Time 5

Servings makes 2 cups

Calories 45cal

Author Donna Elick

Equipment

Ingredients

2 cups water
4 teaspoons beef bouillon powder or 4 beef bouillon cubes
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon onion powder

Instructions

Combine water and bouillon in a heat proof container (I use a 2-cup glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine.
Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the ‘floury’ taste.
While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute.
Serve and enjoy!

Video

Notes

You can use chicken bouillon to create an amazing chicken gravy that is perfect for turkey or chicken dinners, especially Thanksgiving!
You can use chicken or beef stock or broth in place of the bouillon and water. Be sure to heat well.
This recipe stores in the refrigerator, covered for a week.
Be sure to whisk as you add the broth to get a smooth lump-free gravy.
The recipe doubles perfectly!!!

Nutrition

Originally published July 2012, updated and republished October 2025

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The post Homemade Brown Gravy Recipe (No Drippings) + Video appeared first on The Slow Roasted Italian.

KFC Gravy Recipe Copycat (Easy Homemade Brown Gravy)

Donna Elick — Mon, 03 Feb 2025 10:05:00 +0000

KFC Gravy Recipe is simple and quick to make, and so versatile!! It’s super thick, with a rich flavor and a consistency that’s smooth as glass. Believe it or not, it takes 15 minutes to make restaurant quality brown gravy from scratch at home! It’s effortless – I’ll show you how!

Have you ever ordered the mashed potatoes from KFC® and thought, “Wow, I wish I could make gravy this good!”

Well, now’s your chance to enjoy it any time of the year! After all, a great gravy can turn an average dinner into a 5 star meal with just one spoonful!

I’ve been making this copycat KFC gravy recipe for years, and it literally tastes like the real thing.

Not only is it an easy brown gravy recipe to make, but it’s such a simple copycat recipe, too.

I’ve found that it’s the perfect complement to mashed potatoes or pairs really well with fried chicken or popcorn chicken.

The gravy consistency is also something that I really like, because it’s not too thick or too thin.

Now that you have this original recipe, there’s no reason to spend big bucks at a restaurant. Gather the simple ingredients needed to make this KFC style gravy – and enjoy!

KFC Gravy Recipe

I honestly believe that brown gravy from scratch is the best gravy for mashed potatoes, and KFC gravy hits the bullseye!

It cascades over the potatoes, coating every bite in a velvety, savory flood of flavor.

And if it spills onto your chicken or beef, rolls, or veggies, that’s even better! It’s delicious on everything!

At the end of the day, though, you can’t make a KFC gravy recipe without also making KFC mashed potatoes!

I also have recipes for gravy to serve with turkey and a faster and easier 5-Minute brown gravy recipe, for when you’re really in a time crunch.

Ingredient Notes and Substitutions

Beef Bouillon and Chicken Broth – Using both beef broth and chicken broth deepens and fills out the flavor. But if you want to use just one or the other, you can!
Unsalted Butter – To form the base of the roux (a fat and flour paste that thickens sauces), you can use unsalted butter or an equal amount of vegetable oil for the best results.
Onion Powder, White Pepper, and Sea Salt – We’re using very basic seasonings for a reason! However, if you want to vary, add your own little secret blend of herbs!

The chicken and beef stock come with their own profile of spices. You can always add more seasonings to taste later.

KFC Gravy Recipe FAQ

What is the gravy at KFC made of?

The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling.

This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Does KFC use brown gravy or chicken gravy?

Technically, it’s a brown gravy with some leftover chicken bits from their fried chicken mixed in.

To replicate that flavor in our KFC gravy recipe, we use beef bouillon in addition to a bit of chicken broth.

Why is my gravy always lumpy?

Lumps in gravy can happen if you try to incorporate the liquid into the fat and flour mixture too quickly.

The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking all the while. Take your time and keep the heat on medium. Otherwise, the flour quickly reacts to the hot liquid and clumps will form.

Tips for Making Brown Gravy from Scratch

Consider using pan drippings or chicken cracklings.
One of the easiest things about this KFC gravy recipe is that it doesn’t require any trimmings.

However, you can definitely add them if you have them! That’s the secret to the flavor of the restaurant’s gravy!

Pan drippings and/or any browned, fried bits of chicken, turkey, beef, or pork can be tossed into the roux for extra flavor.
Brown the roux.
Don’t rush the second step of this recipe. Wait until the roux is truly a beautiful golden brown color before adding the broth.

You won’t believe the difference that browned flour makes to a recipe!
Cook it slowly, and monitor the heat.
You’ll notice that this KFC gravy recipe doesn’t call for searing or boiling anything.

The reason for this is, if the liquid heats too quickly, all of the ingredients may separate, or worse, clump up.

This can totally ruin all of the flavors and textures you had to work hard to build.

Storing and Reheating Leftover KFC Gravy

I probably don’t need to tell you to serve your gravy right away, while it’s still piping hot.

But if you happen to be making this recipe ahead of time, you can do so up to 7 days in advance without too much of a change in taste and consistency.

To reheat, return to a pot on the stove and bring to temperature slowly. Once it gets nice and hot, just spoon it over everything and anything on your plate!

Enjoy!

With love, from our simple kitchen to yours.

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KFC Gravy Recipe Copycat (Easy Homemade Brown Gravy)

KFC Gravy recipe creates a creamy, smooth brown gravy from scratch that tastes like the restaurant’s. The best gravy for mashed potatoes!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings makes 3 cups gravy

Calories 91cal

Author Donna Elick

Equipment

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/4 teaspoon onion powder
1/8 teaspoon white pepper
1/4 teaspoon sea salt plus more to taste
2 cups chicken broth
1 cup water
1/2 teaspoon beef bouillon granules

Instructions

Melt butter in a saucepan over medium heat.
Add flour, onion powder, white pepper, and salt to the melted butter and stir to make a smooth paste (roux). Continue cooking over medium heat for 1-2 minutes, just until the roux begins to brown.
Whisk the mixture continuously while slowly adding chicken broth to the pan until a smooth liquid forms.
Add the water and bouillon and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 1-2 minutes.
Season to taste with additional salt and pepper, if desired.
Remove from heat and serve over hot mashed potatoes.
Store in a sealed container in the fridge, for up to 7 days.

Notes

KFC gravy uses the browned bits from frying chicken to season their gravy. If you have browned bits in a pan from cooking chicken, you can start this recipe right in the same pan, adding the butter to the browned bits and continuing the recipe as written. Please note, you will have those bits and pieces in your finished gravy – it will not be perfectly smooth.

Using both chicken broth and beef bouillon adds an extra level of flavor to the gravy. You can substitute 1 cup of beef broth for the water and bouillon or just use an extra cup of chicken broth instead of the beef altogether.

Whisking the liquid ingredients intoto the flour paste very slowly is the best way to prevent lumps from forming in the gravy.

You can use vegetable oil instead of the butter to make gravy. You will still want to brown the oil/flour mixture to add flavor to the flour.

Nutrition

Originally published August 2022, updated and republished February 2025

The post KFC Gravy Recipe Copycat (Easy Homemade Brown Gravy) appeared first on The Slow Roasted Italian.

Best Ever Turkey Gravy Recipe (Easy Homemade) + Video

Donna Elick — Tue, 08 Oct 2024 22:00:00 +0000

This Turkey Gravy Recipe is the best you’ll ever make thanks to one special ingredient! Whip up a batch of homemade turkey gravy in 20 minutes, with or without drippings. This is the best way to make the perfect turkey gravy at home!

I’m all about making this for the Thanksgiving table! It’s the best homemade turkey gravy in terms of flavor – and ease.

And I feel confidence saying that because I’ve made a ton of homemade gravy in my life. The flavor of the gravy is really delicious – and I love the light texture.

It just really does have that desired consistency that’s not too thick or too thin.

This is always on my Thanksgiving menu, and people love it! I think that having delicious turkey gravy is a must – and this really is such a good gravy to have on the table.

And the good news is that it always gets rave reviews. You really have to try this foolproof recipe. People will HAVE to know how you made the perfect gravy – and it’s up to you to tell!

Follow the simple steps for this rich turkey gravy listed on the recipe card below for the best results.

Turkey Gravy Recipe

Start with 4 simple ingredients that you probably already have on hand, then add in the perfect blend of herbs and spices.

The flavor is truly incredible, unlike anything you’ve ever tasted. Even better, you can make this easy turkey gravy without drippings.

Homemade turkey gravy isn’t just for Thanksgiving, either!

Enjoy it with mashed potatoes or biscuits anytime you have a craving for some homemade comfort food.

Recipe Video

To see us make turkey gravy from stock, start to finish, watch the video in this post!

Tips for Making Turkey Gravy from Stock

Use unsalted butter.

Since the salt content in poultry stocks varies greatly, unsalted gives you more control over the sodium in this recipe.

When making turkey gravy from stock, start with 1 teaspoon of salt and add more as needed — up to 2 teaspoons total.

If salted butter is all you have on hand, reduce the among of salt by ½ teaspoon and go from there.

Choose a good wine.

It should be something you would enjoy drinking by itself. I recommend a dry white like Chardonnay.

Alcohol-free substitute:

White grape juice or additional stock can be used as needed, but the flavor won’t be as rich.

Skip the fresh herbs.

Because the flavor and aroma of dried herbs are more potent, you don’t need as much.

Plus, you’ll have a smoother consistency without tiny bits of herbs getting stuck in your teeth.

Want to use drippings?

Simply use them in place of some of the stock. You’ll find more specific instructions for this method in the recipe card below.

More Ways to Use Homemade Turkey Gravy

Now that you know how to make this easy turkey gravy recipe, you’ll want to enjoy it more than once or twice a year!

Bake it into pot pies and casseroles or spoon it over oven-baked meatballs.

It’s also delicious with fried chicken or over french fries with a sprinkle cheese.

Easy Turkey Gravy FAQ

Can I make gravy for turkey ahead of time?

Absolutely! Since this turkey gravy recipe uses stock instead of pan drippings, you can whip up a batch whenever you’d like.

Store homemade turkey gravy in the refrigerator in a sealed container for up to 1 week. Reheat over low heat on the stove.

Is this turkey gravy recipe safe for kids?

Yes! The alcohol content in wine is already pretty low, but what little there is will evaporate as the sauce boils.

If you are still concerned — or you have guests who are particularly sensitive — feel free to use the substitutes noted above. You can alter this flavorful gravy to taste however you want.

How do I make gravy for turkey gluten-free?

Since you’ll be making a roux, your best options are tapioca, sweet rice, or garbanzo flours for this turkey gravy recipe.

These will function similar to all-purpose flour without becoming gummy like some 1:1 blends.

Cornstarch is a naturally gluten-free thickener, but you will need to whisk it into the stock as a slurry instead of adding it to the butter.

Pour 1 cup of the liquid into a separate measuring cup and dissolve in 1 tablespoon of cornstarch. Then, add this mixture to the pan with the rest of the liquid.

How do I store leftovers of this delicious gravy?

Leftover gravy is simple to store! The main thing to remember when storing this leftover turkey gravy recipe is that you need to let the gravy cool down a little bit to room temperature and then store the leftovers in an airtight container.

Also, just know that fat rises, so as the homemade turkey gravy recipe cools in the fridge, it’s going to separate a bit and look a little different. This is normal, and you’ll just have to remember to reheat and stir once you’re ready to enjoy again.

Reheat leftovers on the stovetop and stir with a wooden spoon for the best results. Reheating it gets it to the right consistency to be able to enjoy the next day with your other leftover Thanksgiving recipes and Thanksgiving turkey.

This is just such an easy recipe to add extra flavor to meats, side dishes, and more. I make this every single time for the holidays, and it’s such a great addition. So much better than anything that you’d buy at the grocery store! It really is the best gravy to pair with any turkey recipe or holiday side dish.

Enjoy!
With love, from our simple kitchen to yours.

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Best Ever Turkey Gravy Recipe (Easy Homemade) + Video

This easy Turkey Gravy Recipe is the best you’ll ever make! Enjoy delicious homemade turkey gravy in 20 minutes, with or without drippings.

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 318cal

Author Donna Elick

Ingredients

1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons dried crushed rosemary
1 teaspoon dried sage
1/2 teaspoon ground thyme
1 teaspoon ground black pepper
2 teaspoons kosher salt to taste
4 cups turkey or chicken stock 32 ounces
1 cup entwine Chardonnay

Instructions

Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.
Serve and enjoy!

Using Turkey Drippings

Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.
Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.
Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.
For a smoother gravy, strain the drippings before adding to the gravy.

Video

Notes

If using salted butter, decrease salt by 1/2 teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn’t taste quite right, it could need more salt. I use the full 2 teaspoons in my recipe.

Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.

If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.

Nutrition

Originally published November 2015, updated and republished October 2024

The post Best Ever Turkey Gravy Recipe (Easy Homemade) + Video appeared first on The Slow Roasted Italian.

Keto Brown Gravy

Donna Elick — Mon, 09 Sep 2024 10:00:00 +0000

Learn how to make Keto Brown Gravy for your next low carb feast! All you need are 4 easy ingredients, a skillet, and about 10 minutes to make it. Serve this tasty brown sauce alongside your favorite meats and veggies for a keto friendly meal that’s sure to please.

Keto Brown Gravy

When you’re trying to eat keto, little things like sauces, garnishes, and toppings can really throw you off if you’re not careful.

That’s what inspired me to come up with this keto brown gravy…

I knew I wanted something to pop on the table around the holidays for all of my family and friends who are low carb!!

Once I tasted it for the first time, I was really pleasantly surprised. Before I knew it, I was whipping it up to serve with roast beef for Chad, Munchkin, and me!

That’s how you know it’s good.

I skip the flour or cornstarch to thicken (which keeps the carb count low) and replace it with a special secret ingredient.

Butter is definitely a main ingredient (it’s keto friendly), and I also added some Worcestershire sauce for extra flavor.

The results were seriously SO good you guys. I love it when a simple recipe surprises me like that, don’t you?

Whether you need this for weeknight dinner with the fam, or a more elaborate holiday spread, I know you’re going to love it too!

Ingredient Notes and Substitutions

Beef Stock – Acts as the flavorful base for your low carb brown gravy!

You can use chicken broth if that’s all you have on hand, but keep in mind that the gravy will be a lot milder.

If you’re vegetarian, use vegetable stock to make this recipe!

Butter – For a richer texture and taste. Butter is famously low carb, so it works super well in this keto brown gravy recipe.
Worcestershire Sauce – Adds so much complex flavor to the mix. Worcestershire is savory and tangy… and I love it in this brown sauce!
Xanthan Gum – I’m using this as my secret ingredient sub for cornstarch and flour — a few carb-heavier ingredients that act as thickening agents.

Xanthan gum will give you the same texture without any of the carbs.

Tips and Tricks to Make Perfect Low Carb Brown Gravy

Keep calm and whisk on.

You need to be careful to whisk constantly while the gravy simmers! This will help prevent any lumps from forming and ensure a smooth and silky texture.

Feel free to adjust.

While I love Worcestershire sauce, I know that not everyone does. I do think it deserves a place in this keto brown gravy recipe, but you can definitely adjust how much you use.

If it’s not your favorite, start with just ½ tablespoon and taste as you go. You can always add a bit more for a stronger flavor.

You can even add a pinch of dried herbs like thyme or rosemary for an extra depth of flavor. Experiment and have fun with it!

Watch the consistency.

Once your gravy reaches your desired consistency, remove it from your stovetop immediately.

It will continue to thicken slightly, even after it’s away from the heat! Overheating can cause burning, and you don’t want that.

Upgrade your gravy.

There are a few ways to make your keto brown gravy even more delicious.

Folks with extra time on their hands can make the beef stock from scratch. Simply simmer leftover beef bones and vegetables for several hours to create a flavorful broth.

If you plan on serving this alongside some cooked meats, save those pan drippings. Incorporate them into your gravy for an extra layer of savory goodness. YUM.

Prep Ahead

Preheat your skillet over medium

Kitchen Tools You Will Need

Non-stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken and ground beef and making homemade gravy.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Large Glass Measuring Cup – I use my 8-cup Pyrex measuring cup for tasks like this keto brown gravy. And it’s the best bowl for making and pouring pancakes too.
Measuring Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.

Serving Suggestions

Serve your low carb brown gravy alongside your favorite meat and veggies!

I’ve paired it with smoked chuck roast, slow cooker beef brisket, and roast beef (of course) — plus some garlic roasted broccoli, cauliflower, and/or some keto friendly zoodles.

If you’re not too fussed about your carbs, it would also be insanely good poured over some good old fashioned mashed potatoes too!

Storing and Reheating

If you have leftovers, make sure to cool them completely before placing them in an airtight container. You can store keto brown gravy for up to 4 days in the refrigerator.

To reheat, pop small servings in the microwave in 30-second bursts until warmed through. Or, heat over medium on the stovetop for 5-10 minutes.

This keto brown gravy recipe also freezes really well! Place in an airtight container in the freezer for up to 3 months.

For the best results, let it thaw overnight in the fridge before reheating in the microwave or on the stovetop.

Low Carb Brown Gravy FAQ

Is brown gravy high in carbs?

It depends on the recipe and ingredients used, but it generally isn’t as keto friendly as my low carb recipe!

Most traditional recipes use cornstarch or flour as a thickener, which ups the carb count. Others sometimes include extras like brown sugar or onions, which do have natural sugars… and are a type of carb!

Is cornstarch keto friendly?

No, that’s why I use Xanthan gum instead.

Can I use almond flour to thicken gravy?

You could, but it will add a gritty texture to your gravy. That’s another reason why I prefer Xanthan gum as a thickening agent!

Is brown sauce keto friendly?

Yes, if you make my keto brown gravy recipe instead of a traditional one!

Enjoy!

With love, from our simple kitchen to yours.

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Keto Brown Gravy

My Keto Brown Gravy is low carb friendly and so tasty! Made with beef stock, Worcestershire, butter, and a secret ingredient to thicken it.

Course Condiment

Cuisine American

Method Stovetop

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 50cal

Author Donna Elick

Equipment

Ingredients

1 cup beef stock
2 tablespoons butter
1 tablespoon worcestershire sauce
1/2 teaspoon xanthan gum

Instructions

To a nonstick skillet over medium heat, add all the ingredients; whisk to combine.
Cook over medium heat, whisking occasionally, for about 8 minutes, until the gravy boils and thickens. Mixture should coat the back of a spoon like traditional gravy.

Notes

This recipe yields ¾ cup of brown gravy. Nutritional information shown is based on serving size of 3 tablespoons.

Nutrition

Originally published September 2024

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Boozy Bloody Mary Salsa

Donna Elick — Sat, 26 Oct 2013 09:00:00 +0000

While we were in the midst of planning our Haunted Halloween Party I was brainstorming all sorts of cool party food and I realized that I could turn my favorite salsa into a bloody mary salsa just by adding a few ingredients. What appetizer could be more fun for an adult party?

Boozy Bloody Mary Salsa

Needless to say I was off and running. I created the perfect salsa, one with some heat and lots of chunks. Then added the necessary ingredients. I tried different amounts of vodka, but settled on 1/2 shot. Add more or less to taste. Either way its going to knock your socks off!

With love from our Party Kitchen to yours!

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Other Easy Pasta Salad Recipes

Roasted Tomato Salsa

Fiery Salsa

Pico De Gallo

Restaurant-Style Garden Fresh Salsa

Boozy Bloody Mary Salsa

Course Side Dish

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings

Calories 115cal

Author Donna Elick

Ingredients

2 cups Fiery Salsa or your favorite
2 tablespoons vodka
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

Instructions

Combine ingredients in a small bowl. Serve and enjoy!

Nutrition

The post Boozy Bloody Mary Salsa appeared first on The Slow Roasted Italian.

Jack Daniels Marinade and Grill Sauce

Donna Elick — Mon, 01 Jul 2013 10:00:00 +0000

Jack Daniels Marinade gives incredible flavor to pork and chicken, and this whiskey marinade recipe can also be used as a grilling sauce!! It adds the perfect smoky-sweet flavor and a kick of heat to grilled foods. This one will have your taste buds hopping!

I love cooking with Jack Daniels! It reduces down and adds such a fantastic flavor. The first dish we made were Jack Daniels Pork Chops. They were soooo good that Chad didn’t eat anything else for a week.

Jack Daniels Marinade

I knew the flavor of whiskey would be fabulous in a marinade recipe, so that’s how this Jack Daniels marinade and glaze came to be.

I’m telling you, this whiskey glaze is sooo amazing. It features Jack’s smoky/sweet flavor with a kick from chili paste to kick things up a bit. It can be used on pork, chicken and even steak if you want! I even drizzle it over air fryer nachos!

The ultimate Jack Daniels recipes came soon after this one. A whiskey pulled pork sandwich and a dessert with Jack Daniels – these brownies!! Did I say I love cooking with Jack? Oh yes I do, and you will too.

What is your favorite spirit to cook with? Dinner’s Ready, now go get your grill on!

Enjoy!
With love, from our simple kitchen to yours.

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Other Fabulous Homemade Sauces

Jack Daniels BBQ Sauce

Kansas City BBQ Sauce

Sweet and Sour Sauce

Beer Marinade for Chicken

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Jack Daniels Marinade + Grilling Sauce

Jack Daniels marinade gives incredible flavor to pork and chicken, and this whiskey marinade recipe can also be used as a grilling sauce!

Course Pantry Staple

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 356cal

Author Donna Elick

Equipment

Ingredients

1/4 cup granulated sugar
1 1/2 teaspoons molasses
1/2 cup Jack Daniel's Whiskey
1 tablespoon extra virgin olive oil
1 1/2 tablespoons low sodium soy sauce
1 tablespoon chili paste I used Gourmet Garden
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper
1 tablespoon cornstarch
2 tablespoons water

Instructions

Add all ingredients except cornstarch and water to a medium sized saucepan over medium heat. Whisk to combine.
Bring mixture to a boil, whisking frequently. If you want to use this for a marinade ONLY, remove the pan from heat, allow mixture to cool to room temperature, then use as desired.

To Make a Grilling Sauce

To thicken the whiskey marinade to use as a grilling sauce:
Whisk cornstarch and cold water together in a small bowl, then add to the boiling marinade mixture. Whisk to combine and allow to boil for 2 to 3 minutes, or until thickened.
Remove from heat and use as desired. Enjoy!

Nutrition

Originally published July 2013.

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KC Style Barbecue Sauce (Kansas City Style)

Donna Elick — Tue, 28 Aug 2012 10:00:00 +0000

I knew I nailed it KC Style Barbecue Sauce! We really love this barbecue sauce and you will be seeing it in action tomorrow so make sure you check back. Enjoy.

There is this barbecue restaurant around the corner, that is within smelling distance. I kid you not they send out subliminal smoke signals several times EVERY day. In the summer this isn’t too bad, as you are rarely outside to smell it. But as the fall approaches and we are more frequently outdoors, this gets to be an issue. It usually works like this…

Its around 11-11:30am and you are in the backyard working or playing. All of a sudden out of nowhere you are stricken with hunger pangs, and the intense desire to have BBQ. The wafting aroma of Kansas City Style BBQ picks you up and carries you by the nose straight into the restaurant and plants you into one of their cozy booths.

Once you are seated you can order like Chad does “I will have whatever it is that you are cooking, that I can smell from my house”. No matter what they bring, the Kansas City BBQ Sauce is enough to keep you craving more. KC BBQ Sauce boasts multiple layers of heat and sweet! So, I had to develop my own recipe for a Kansas City BBQ Sauce. And am I glad that I did! Chad is ecstatic! He said “This.is.what.they.serve.at.Dillon’s!” Just about bouncing with a spoonful of barbecue sauce in his mouth as he spoke.

Right then at that moment… I knew I nailed it! We really love this barbecue sauce and you will be seeing it in action tomorrow so make sure you check back. Enjoy.

We are celebrating Simply Delicious dishes each Tuesday on our blog The Simple Kitchen. Make sure you pop over to see our fabulous quick and easy dinner; Vegetable Beef Soup. You won’t regret it, trust me!

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Other Easy Sauce Recipes

Simple Barbecue Ranch Sauce

McDonald’s Copycat Big Mac Sauce

Easy Sweet and Sour Sauce

Copycat Chick Fil A Sauce Recipe

KC Style Barbecue Sauce (Kansas City Style)

Course Sauce

Cuisine American

Method Stovetop

Prep Time 1

Total Time 1

Servings makes 6 cups

Calories 107cal

Author Donna Elick

Ingredients

20 ounces ketchup
16 ounces tomato sauce 2 – 8 ounce cans
1 1/4 cups dark brown sugar
1 cup apple cider vinegar
1/2 cup molasses unsulfured
2 chipotle peppers diced (from chipotle pepper in adobo sauce)
2 tablespoons unsalted butter
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Instructions

In a large sauce pan over medium heat combine all ingredients. Whisk to combine well. Bring to a boil. Reduce to simmer for 1 hour.
Serve and enjoy!

Nutrition

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Simple Barbecue Ranch Sauce

Donna Elick — Sun, 22 Jul 2012 15:35:00 +0000

Simple Barbecue Ranch Sauce is creamy and cooling. It is really simple and perfect for dipping or topping your favorite burgers.

I have to say Red Robin is one of my favorite gourmet burger places. People who know me realize I am a simple girl when it comes to food extravagances. I just can’t justify paying $50 for a meal I can make at home, and on something that doesn’t last. But, Red Robin is reasonable and I truly enjoy their atmosphere and food (and prices). They always have some cool new burger to try.

So, on special occasions I like to go to Red Robin. By far my favorite thing is the campfire sauce on the fries and onion rings. I never really worked on trying to come up with a copy, but this sauce does remind me of their campfire sauce a little.

This sauce is really simple and perfect for dipping or topping your favorite burgers, the Simple Barbecue Ranch Sauce is creamy and has a nice cooling element to it. Perfect when paired with the Spicy Jalapeño Jack Burger! The ranch really gives this a new dimension of flavor. Want a regular sauce, try our yogurt ranch sauce.

Simple Barbecue Ranch Sauce

Course Sauce

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings cups

Calories 680cal

Author Donna Elick

Equipment

small mixing bowl

Ingredients

1/2 cup mayonaisse
1/2 cup sour cream
3 tablespoons ranch dip mix I used Hidden Valley
1/2 cup barbecue sauce your favorite

Instructions

In a small bowl, combine mayo, sour cream and ranch mix. Mix until well combined. Add barbecue sauce and stir.
Enjoy!

Nutrition

Originally Published July 22 2012

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TSRI’s Signature Barbecue Sauce

Donna Elick — Tue, 12 Jun 2012 12:00:00 +0000

TSRI’s Signature Barbecue Sauce is a smoky sauce with a mouth watering aroma. Perfectly sweet, with just enough spice to warm your palate.

Welcome to TSRI’s Summer Grilling Celebration! It has been an amazing few weeks of grilling recipes. But, what is a season of grilling without your own signature BBQ sauce? We keep coming back to use this sauce again. It is amazing! We have used it on the Bacon Bourbon Barbeque Chicken Kabobs and the Lil Texas Barbeque Sliders it is delicious on everything! We use it as a dipping sauce, on ribs, burgers, chicken and so many other ways.

We have an amazing burger coming up in a few weeks that uses this barbecue sauce again. It is our go to sauce. It seems like a daunting task when you look at it. But, it is really simple. It is made in one pan and everything this recipe calls for I keep in my pantry all the time.

It is a well balanced smoky barbecue sauce with a mouth watering aroma. Its perfectly sweet, with just enough spice to warm your palate.

Trust me, once you make this sauce you won’t want to buy store bought ever again. Enjoy! Make a double batch and put it in the fridge. I will share more recipes using this sauce really soon.

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Enjoy!

With love, from our simple kitchen to yours.

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TSRI’s Signature Barbecue Sauce

Welcome to TSRI’s Summer Grilling Celebration! It has been an amazing few weeks of grilling recipes. But, what is a season of grilling without your own signature BBQ sauce?

Course Sauce

Cuisine American

Method Stovetop

Prep Time 15

Total Time 15

Servings cups

Calories 413cal

Author Donna Elick

Equipment

Ingredients

2 tablespoons canola oil
1 yellow onion chopped
4 cloves garlic chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chile pepper
2 tablespoons smoked paprika
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 chipotle chiles in adobo chopped
1/4 cup dark brown sugar
2 tablespoons sugar
2 tablespoons honey
2 tablespoons molasses
2 tablespoons fresh lemon juice
1 teaspoon fresh ground pepper
1 teaspoon kosher salt

Instructions

In a large saucepan heat canola oil over medium-high heat. Add onion; cook until soft, about 4-5 minutes. Add garlic and cook for 1 minute. Add ketchup and 2/3 cup water, bring to a boil. Reduce to simmer for 5 minutes.
Add the remaining ingredients simmer for 10 minutes, or until thickened, stirring occasionally.
Transfer the mixture to a food processor; puree until smooth. Pour into a mason jar; cool to room temperature.

Nutrition

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