Mom's Brown Gravy

Mom's Brown Gravy

65 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  bawkbagawk

“A nice rich brown gravy, completely vegetarian, and perfect for potatoes or vegetables.”

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Adjust Servings

Original recipe yields 2 cups



  1. Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

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Reviews (65)

Rate This Recipe


I didn't have any brown gravy so I decided to try this recipe out. I'm so glad that I did because I'll never have to buy brown gravy packages ever again. I didn't have any Marmite/Vegemite so I used 3 beef bouilion cubes (initially I tried 2 and it didn't have much flavor) and just added a dash of salt and pepper. If I ever see Marmite/Vegemite, I will definitely get some and use it with this recipe.



Really good gravy for veggies. I wanted to make a big batch of poutine and half my roomates are vegetarian, so I was happy to find this one. I doubled it to make enough. We've done it a couple of times now and found it very salty as written, and so now I don't add any salt (I think there's enough saltyness in the butter and Marmite - you can always add some salt and pepper to your plate as needed).



Of course, it came from my mom so I love it! You can use just about any pairing of 2 cups water to broth cubes, bullion granules, liquid concentrates, whatever flavor and brand you like.

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Amount Per Serving (8 total)

  • Calories
  • 60 cal
  • 3%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 2.1 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Vegetarian Gravy


next recipe:

Mom's Country Gravy