Texas Roadhouse Brown Gravy
Ingredients
- 2½ cups beef broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon dried thyme
- ¼ teaspoon MSG optional
- Salt to taste
Instructions
- Melt butter in medium saucepan over medium heat until foaming
- Add flour, whisk constantly 2-3 minutes until light golden brown and nutty
- Slowly pour in beef broth while whisking constantly (add ½ cup at a time)
- Add Worcestershire sauce, soy sauce, onion powder, garlic powder, pepper, thyme, and MSG if using
- Whisk well to combine all seasonings
- Increase heat to medium-high, bring to gentle simmer, whisking frequently
- Reduce heat to low once simmering
- Simmer gently 8-10 minutes, whisking every minute, until thickened
- Gravy should coat back of spoon—if too thick, add broth 1 tablespoon at a time
- If too thin, simmer longer or add cornstarch slurry (1 tsp cornstarch + 2 tbsp cold water)
- Taste and adjust seasoning with salt and pepper
- Optional: strain through fine-mesh strainer for ultra-smooth texture
- Serve immediately while hot
Notes
- Whisk constantly when adding broth—prevents lumps
- Cook roux until golden—removes raw flour taste
- Gentle simmer only—boiling breaks gravy
- Quality broth matters—better broth = better gravy
- Freshly ground pepper is preferred
- Thickens when cold—add liquid when reheating
- Store 5 days refrigerated, 3 months frozen
- MSG is optional, but adds steakhouse flavor
- Gluten-free: Use cornstarch slurry instead of flour
- Adjust salt based on broth saltiness
- Perfect over mashed potatoes, steak, chicken, and biscuits
- Make ahead—flavors improve overnight