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Old Fashioned Brown Gravy

Old Fashioned Brown Gravy

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Old-fashioned brown gravy. Made from meat drippings.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet


  1. Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
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Perfect traditional gravy just like Mom made. And no lumps! For chicken or pork, I use the half milk and half water. But for roast beef gravy, I like to 2 cups of water and no milk (use the water used to boil your potatoes for mashed potatoes to go with the gravy!)


I made this gravy using drippings from my chuck roast cooked in the crock pot. In order to make a rue with the right consistency, I used at least 6 tablespoons of drippings to the 2 tablespoons of flour. Otherwise, I followed the recipe for milk and water. The gravy cooked and thickened nicely. I'm giving 3 stars only because I was in a hurry, and had I not saved any more drippings than the 2 tablespoons called for in the recipe, I'd have been in trouble!! Will use recipe again, but more drippings.


I have never had problems making gravy in the past, but this just didn't work. It wouldn't thicken, and was very bland, even with A LOT of salt and pepper.