This is a simple gravy recipe made deliciously flavorful with brown butter and beef stock cubes. It takes less than 10 minutes to make and is highly adaptable. Perfect for fried chicken, meatballs, steak, pork chops, roasted chicken, mashed potato, and many more!
Melt butter in a pot over medium heat. Once it's melted, lower the heat. Swirl and stir as it cooks until the color turns to a toasty brown and the foam has subsided.
Add the flour, onion powder, and dried herbs if using. Cook for 1 to 2 minutes until completely dissolved.
Slowly pour the bouillon broth while continuously whisking to prevent lumps from forming. Simmer until thickened. Season with black pepper and salt as needed.
Remove from heat and serve.
Notes
All-purpose flour - can be substituted with 2 1/2 tablespoons of cornstarch. Dissolve in 1/4 cup of water, use only 2 cups of water for the bouillon. Follow steps 1 to 4 adding just the herbs to the browned butter. Bring the liquid to a boil then pour the cornstarch slurry.
Other dried herbs you can add - rosemary, thyme - add a pinch of each up to ¼ teaspoon. Garlic powder works well too.
Dash Worcestershire Sauce - adds a hint of tang. Recommended for pork chops and sausages.
To make it creamy - substitute ¼ of the water (use 2 cups for the bouillon) with fresh milk or evaporated milk. Add it towards the end of the cooking to prevent it from curdling. Make sure the heat is set to medium and not high.