Wednesday, September 10, 2014

Perfect Brown Gravy Sauce {made without meat drippings}

The Perfect Brown Gravy Sauce recipe for Poutine, Potatoes, and Meats by Barefeet In The Kitchen
This brown gravy sauce is delicious on chicken, beef, potatoes, poutine, and more. Are you familiar with poutine? We tried it for the first time while we were in Montreal and absolutely loved it. Crisp fries, cheese curds, gravy, and any number of other foods are tossed together in cheesy, melting deliciousness. I've finally recreated our favorite poutine from our trip and I can hardly wait to share it with you tomorrow!

Yes, this is THE gravy that makes everything more delicious! I tried a couple different sauce and gravy combinations before I found this one and it was perfect on our poutine last night. I can hardly wait to serve the leftover gravy with our roast and potatoes tomorrow.

The Perfect Brown Gravy Sauce for Poutine, Potatoes, and Meats
recipe lightly adapted from Ricardo Cuisine
Yield: 4 cups
(printable recipe)

2 tablespoons water
2 tablespoons cornstarch
6 tablespoons butter
1/4 cup all purpose flour (or brown rice flour for gluten free)
2 large cloves garlic, minced
20 ounces beef broth
10 ounces chicken broth
1/4 - 1/2 teaspoon freshly ground black pepper

Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium high heat. Add the flour and whisk to combine. Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.

Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!

Perfect Brown Gravy Sauce recipe for Poutine, Potatoes, and Meats by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Pumpkin Coffee Cake {traditional and gluten free recipes}
TWO YEARS AGO TODAY: Beer Battered Mushrooms
THREE YEARS AGO TODAY: Whole Wheat Zucchini Waffles


  1. Making gravy or sauces seems to intimidate me for some reason. I need to try this. Pinning it!

  2. This looks easy and tasty. Thanks Mary!

  3. This turned out so yummy!!!!!! I actually put this over chicken tonight and swapped the amounts of broth. So instead of 20 ounces of beef, I put 20 ounces of chicken broth. And then 10 ounces of beef broth. Since this was for chicken. It was excellent gravy and am so thankful for the post!

  4. This was amazing!! I doubled the garlic and only used beef broth (30 ounces), it was a hit. I cooked for gravy fanatics and they were blown away the flavouring didn't come from meat drippings. Thank you!