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This article has been viewed 904,416 times. Brown gravy is not difficult to make, but the process moves quickly. From there you add the flavorings and coloring. Whether you’re starting from scratch or whipping up gravy from the leftover juices in a roast, anyone can make brown gravy with only a few simple ingredients.
If you have to leave something on the stove to measure an ingredient it could over-thicken or burn quickly. Have everything you need ready and measured ahead of time. Melt 3 tablespoons butter in a small saucepan. Melt the butter on medium heat, stirring occasionally to prevent burning. Once it is completely liquified, move on.
You’ll be mixing the flour into the butter and you do not want any chunks, as this will lead to a lumpy gravy. Whisking flour and hot butter together is the basis of a “roux. Sprinkle in 3 tablespoons of white flour, whisking constantly. Stir continuously until the mixture becomes smooth. It is often easiest to add the flour 1 tablespoon at a time, using your whisk to quickly break up chunks and smooth out the sauce.
