This DELICIOUS brown gravy recipe will having you licking the pot and accepting all the compliments from your guests. Made in advance, so totally stress-free.
I adore this silky-smooth herbed peppercorn gravy, especially when I’m hosting a holiday dinner party. It’s so delicious you’ll lick the pot. Best part is that it can be made fully in advance for a no-stress holiday meal.
- Am I the only one who is sweating and distracted and faced with performance anxiety by the time the roast is finished and have to make the gravy while all your hungry guests are staring over your shoulder?
This make-ahead gravy is so simple. Just gently re-warm it and serve. The secrets are store-bought broth (or homemade frozen broth from another roast, if you’re that organized) and a really well-browned roux (flour and butter mixture) to get lots of delicious toasty browned flavour in there.
A splash of cream at then end contributes to the rich flavour and silky-smooth texture. Try my luscious Pork Gravy recipe, too!
How to Make Brown Gravy In Advance
- Cook minced onion in butter until soft.
- Stir in flour and cook to a deep butterscotch colour for a deep nutty flavour and rich colour.
- Slowly whisk in broth and herbs.
- Simmer until thick and then add cream.
- Strain into a heat-safe storage container, cool slightly, then refrigerate until just before serving. Rewarm over low heat when ready to serve.
Can You Freeze Homemade Gravy?
Yes! Push a large freezer bag down into your blender container to stand it up so you can easily ladle in the gravy. Squeeze out as much air as you can before sealing the bag, then lay it flat and freeze up to 3 months. When freezing gravy, leave out the cream. You can add it when you reheat it later.
Other Fan-Favorite Turkey Dinner Recipes
- Easy Roast Turkey with Cranberry Chutney
- The Best Mashed Potatoes You’ll Ever Try
- Cornbread Casserole
- Apple Turkey Stuffing
- Candied Brussels Sprouts with Maple and Bacon
- Maple Five Spice Roasted Butternut Squash
- Super Easy Pumpkin Pie
- Green Bean Casserole with Crispy Onions
- Turkey Giblet Gravy Recipe (Without Drippings)
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Note:
This recipe yields about 2 1/2 cups of gravy – double it or even triple it if you’re serving a crowd.
Make-Ahead Herbed Peppercorn Brown Gravy Recipe
Ingredients
- 4 tbsp butter
- ¾ cup minced onion from about ½ of a large onion
- 1 tsp kosher salt divided use
- 4 tbsp flour
- 2 cups turkey broth (or chicken broth)
- 1 tbsp rosemary finely chopped
- 1 tsp freshly-ground black pepper
- ½ cup heavy cream (35% fat whipping cream)
Instructions
- Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and ½ tsp salt and cook until soft, about 5 minutes.
- Stir in flour and cook, stirring frequently, until it turns butterscotch colour.
- Very carefully whisk in the broth in a slow stream. Be careful, it will bubble up quickly.
- Stir in the rosemary and pepper and turn the heat down to low. Whisk in cream and remaining ½ tsp salt. When the mixture thickens, turn off heat and cover. PRO TIP: Let stand for 1 hour to infuse flavours.
- Just before serving, return the gravy to a simmer over low heat. For silky-smooth gravy, puree it with an immersion blender or force it through a fine-mesh sieve into a serving dish and discard solids.
Notes
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- Shown here served with a boneless turkey breast roast.
this is awesome. im going to be making it from now on for family dinners with turkey. only thing i plan on changing is subing cream for milk. that is because of liver issues. cream makes me sick. wonderfull recipe
So happy to hear that, Wendy! Thank you.