KFC Gravy Recipe Copycat (Easy Homemade Brown Gravy) Recipe
This easy homemade brown gravy recipe is a perfect copycat of the iconic KFC gravy, delivering a smooth, flavorful sauce that complements mashed potatoes and other dishes. Made from a simple roux base with butter and flour, infused with chicken broth and beef bouillon, it’s quick to prepare and ideal for enhancing your comfort food meals.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Gravy Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon sea salt (plus more to taste)
- 2 cups chicken broth
- 1 cup water
- 1/2 teaspoon beef bouillon granules
Instructions
- Melt Butter: In a saucepan over medium heat, melt 4 tablespoons of unsalted butter until fully liquid and slightly bubbling.
- Make Roux: Add 4 tablespoons of all-purpose flour, 1/4 teaspoon onion powder, 1/8 teaspoon white pepper, and 1/4 teaspoon sea salt to the melted butter. Stir continuously to form a smooth paste (roux). Continue cooking it over medium heat for 1-2 minutes until the roux begins to brown lightly, which develops the gravy’s flavor.
- Add Chicken Broth: Slowly pour in 2 cups of chicken broth while continuously whisking to prevent lumps, creating a smooth liquid base for the gravy.
- Incorporate Water and Bouillon: Add 1 cup of water and 1/2 teaspoon beef bouillon granules to the saucepan. Bring the mixture to a gentle simmer while whisking continuously. Simmer for 1-2 minutes until the gravy thickens to the desired consistency.
- Season and Adjust: Taste the gravy and season with extra salt and white pepper if needed to enhance the flavor.
- Serve: Remove the gravy from the heat and serve hot, ideally poured over mashed potatoes or your favorite dishes.
- Store: Transfer any leftover gravy to a sealed container and refrigerate for up to 7 days.
Notes
- For a smoother texture, continuously whisk while adding liquids and simmering to avoid lumps.
- You can adjust the thickness by simmering longer for thicker gravy or adding a little more water for a thinner consistency.
- Use low sodium chicken broth if you want better control over salt content.
- Leftover gravy can be gently reheated on the stovetop, adding a splash of water if it thickens too much.
- Beef bouillon granules add depth but can be omitted for a milder flavor or replaced with vegetable bouillon for a vegetarian-friendly variation.
