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Homemade Brown Gravy Mix Recipe | Easy DIY Dry Gravy Blend

A pantry-friendly homemade brown gravy mix you whisk with water or broth for rich, silky gravy in minutes. Better than packets, budget-friendly, and customizable to your taste.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

Ingredients

  • 1/2 cup dry beef bouillon granules or powder (low-sodium if preferred)
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons paprika
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground sage (optional)
  • 1/2 teaspoon finely crushed bay leaf (optional)
  • 1/2 teaspoon instant coffee or espresso powder
  • 1 tablespoon mushroom powder or 1 tablespoon nutritional yeast (optional)

Instructions
 

Instructions

  • Combine the bouillon, cornstarch, flour, onion powder, garlic powder, paprika, black pepper, dried thyme, ground sage, crushed bay leaf, instant coffee or espresso powder, and mushroom powder or nutritional yeast in a bowl.
  • Whisk thoroughly to break up any clumps; for a super-fine texture, pulse the mixture in a food processor for 10 to 15 seconds.
  • Transfer the dry mix to an airtight jar and label it with the usage ratio.
  • To make gravy, whisk 2 tablespoons of mix per 1 cup of cool water or broth in a saucepan until fully dissolved.
  • Set over medium heat and whisk constantly until the gravy bubbles and thickens, about 3 to 5 minutes.
  • Reduce the heat and cook 1 minute more to set the starch, then taste and adjust seasoning; add pepper, a splash of Worcestershire, or a knob of butter if desired.

Notes

Usage ratio: 2 tablespoons mix per 1 cup liquid for medium-thick gravy; use 1 1/2 tablespoons for thinner or up to 3 tablespoons for thicker gravy. Liquid options include water, beef broth, half water/half milk, or water plus pan drippings. Store the dry mix in an airtight container in a cool, dark pantry; best flavor for 6 months, up to 12 months if kept dry. Start with cold liquid to prevent lumps, and let the gravy simmer briefly to activate starches. To make gluten-free, omit flour and increase cornstarch; for vegetarian, use mushroom or vegetable bouillon.