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Brown butter gravy pouring off a ladle into a bowl.
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4.94 from 15 votes

A Rich and Comforting Brown Butter Gravy

A brown butter gravy that uses caramelized cream to increase the brown butter aroma in the sauce. Perfect for holiday dinner or smothered over creamy mashed potatoes.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 400 ml
Calories 72kcal
Cost $6/ 5€


  • 1 l chicken stock or broth (unsalted) Reduced to 500ml
  • 25 g butter (1 tbsp)
  • 100 ml 35% cream (little less than ½ a U.S cup)
  • 56 g white onion, sliced (about ½ an onion)
  • 7 g garlic, peeled and sliced (about 2 cloves)
  • a few leaves of fresh sage (optional)
  • 35 g flour
  • 1/16 tsp nutmeg
  • tsp cayenne
  • 1 tsp dijon mustard
  • ¼ tsp MSG (optional)
  • ½ tsp sea salt Don't use if the stock is already seasoned
  • ¼ tsp cracked black pepper


  • Bring the chicken stock to a boil and then reduce to a simmer. Reduce the stock until it reaches 500ml.
    Boiling the chicken stock in a pot.
  • In another large saucepan, heat the cream and butter together over medium heat. Whisk frequently to prevent the bottom from scorching.
    Heating the cream and butter together in a pan.
  • The cream will split, but keep cooking. Once it turns brown and smells amazing, turn off the heat.
    The cream and butter browned together.
  • Add the onions, garlic and sage to the pan. Turn the heat back on to low and cook gently until soft (about 3 minutes).
    Adding the onions, garlic and sage to the pan.
  • Add the flour and continue to cook for another 2-3 minutes on low, stirring frequently with a spoon
    Adding the flour to the pan.
  • Turn the heat off and allow the roux to cool for about 2 minutes.
  • With a whisk ready, slowly pour in the hot chicken stock (measured out to 500ml). Whisk to remove any flour lumps.
    Mixing the stock in a pan.
  • Add the rest of the ingredients and blend until smooth.
    Blending the sauce.
  • Adjust the seasoning to your liking. Keep the sauce in a small saucepan with a lid and bring to a boil before serving.
    The finished brown butter gravy on the table.


If you are using a stock that is already seasoned with salt, you may need to add less or no salt. Check the seasoning before you add extra salt.
If your stock is already salted, don't reduce the stock and just use 500ml of stock instead. 
If the sauce is too thin add more chicken stock. If the sauce is too thick continue cooking it longer until it thickens. (Adding raw flour to the sauce will make it clump up and add an unpleasant flour taste).


Calories: 72kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 398mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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