Homemade Brown Gravy Mix Recipe | Easy DIY Gravy Seasoning
A pantry-friendly brown gravy mix that delivers rich, beefy flavor fast and beats store packets on taste, cost, and control. Whisk into cool water or broth, simmer a few minutes, and serve silky, lump-free gravy anytime.
Ingredients
Ingredients
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 cup beef bouillon powder (low-sodium preferred)
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 2 teaspoons ground black pepper
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon celery seed, finely crushed
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground sage (optional)
- Water or low-sodium beef broth, for cooking
- 1–2 tablespoons unsalted butter (optional, for richness)
- Pan drippings (optional, for extra flavor)
Instructions
Instructions
- Whisk all dry ingredients in a bowl until evenly combined, breaking up any bouillon clumps.
- Transfer the dry mix to an airtight jar and label with the date and directions.
- For 1 cup of gravy, whisk 2 tablespoons of mix into 1 cup of cool water or broth until smooth; for 2 cups, use 1/4 cup mix with 2 cups liquid.
- Pour the mixture into a saucepan, add butter and pan drippings if using, and bring to a gentle simmer over medium heat while whisking constantly.
- Simmer 2 to 4 minutes until thick and glossy, then taste and adjust seasoning.
- Thin with a splash of water if too thick, or simmer a bit longer to reduce.
Notes
Jar method: Add 1/4 cup mix and 2 cups cool water or broth to a mason jar, shake until dissolved, then heat and simmer to thicken. Storage: Keep the dry mix in an airtight container in a cool, dark place for 4–6 months; use a clean, dry spoon and consider adding a few grains of dry rice or a desiccant packet to prevent clumping. Tips: Start with cool liquid and whisk constantly to avoid lumps; simmer gently rather than boiling hard. Variations: Add ground dried mushrooms for mushroom gravy; boost onion with dried minced onion; use cracked pepper and finish with cream for peppercorn gravy; add instant espresso powder or a pinch of MSG for umami; add dried rosemary and marjoram for herb-forward; make gluten-free by omitting flour and using 3/4 cup cornstarch total; replace beef bouillon with mushroom or vegetable bouillon for a vegetarian version.