Southern-Style Brown Gravy

Rich, savory, and silky smooth, this Southern-style brown gravy combines beef and chicken base for perfectly balanced depth. A touch of butter adds luxurious body, while optional MSG and soy sauce enhance umami. Choose your preferred thickener—each yields a slightly different texture, from velvety to glossy restaurant-style richness.

Ingredients

• 2½ cups boiling water
• 1½ tbsp beef base
• 1½ tbsp chicken base
• ½ tsp onion powder
• ½ tsp black pepper
• ¼ tsp dried sage
• ⅛ tsp dried thyme
• ⅛ tsp dried marjoram (or rosemary)
• ½ tsp MSG (Aji-no-moto, Accent, etc.), optional but highly recommended
• 2–3 tbsp butter
• Meat drippings, fat skimmed (optional)
• ½ tsp soy sauce, Worcestershire sauce, or coconut aminos (optional, to taste)

Choose One Thickening Method

• Potato Starch (silky consistency): Mix 2 tbsp potato starch with 2 tbsp cold water to form a slurry; whisk into simmering gravy until thickened.
• Cornstarch + Xanthan Gum (stable): Mix 2 tbsp cornstarch + ⅛ tsp xanthan gum with 2 tbsp cold water; whisk thoroughly, then whisk into simmering gravy. The xanthan gum can be omitted, but the gravy will be more stable and glossy if included.
• Clear Jel (silky & stable): For regular Clear Jel (not instant), mix 2 tbsp Clear Jel with 2 tbsp cold water and whisk into simmering gravy until smooth. This is my go-to method.

Directions

Prepare the Broth

In a medium saucepan, combine boiling water, beef base, chicken base, onion powder, black pepper, sage, thyme, marjoram, and MSG (if using). Stir in meat drippings, if available, and bring to a boil over medium-high heat.

Thicken the Gravy

Stir your chosen slurry to recombine, then slowly whisk it into the simmering broth in a thin, steady stream. Cook 1–2 minutes, whisking constantly, until the gravy thickens and becomes smooth.

Finish and Adjust

Remove from heat and whisk in butter until fully incorporated. Taste and adjust seasoning as needed. If too salty, add a splash of water or chicken broth. Stir in soy sauce, Worcestershire sauce, or coconut aminos for extra depth, if desired. If too thick, whisk in a little hot water or broth; if too thin, add a small amount of slurry and simmer until thickened.

Notes

Preparation

• Potato starch creates a soft, silky finish; Clear Jel gives the most stable, restaurant-quality texture.
• Adding both beef and chicken bases produces the most balanced flavor—rich but not overpowering.
• For a more chicken-forward flavor, use 2 tbsp chicken base and 1 tbsp beef base; for beef-forward flavor, use 2 tbsp beef base and 1 tbsp chicken base.
• Better Than Bouillon bases work especially well for this recipe.

Serving Suggestions

• Perfect alongside mashed potatoes, chicken-fried steak, meatloaf, or Semmelknödel (Bavarian bread dumplings).
• Use as a finishing gravy for roast beef or pork, or as a dipping sauce for biscuits.

Make-Ahead & Storage

• This gravy reheats beautifully and can be prepared in advance for convenience.
• Refrigerate in an airtight container for up to 4 days.
• Reheat gently on the stove over low heat, whisking to restore texture.
• For longer storage, freeze for up to 2 months; thaw overnight in the refrigerator and reheat slowly.