You’re very welcome Nikki, I’m so happy you liked it! It’s so good to have an easy and tasty gravy recipe on hand! Thanks for the great review!😃

Wow!! This was my first time ever making this type of gravy, and I am sooo excited for it! I made a roux like some others suggested, and added a tsp of sriracha. Holy moly, is this delicious! Thank you so much for sharing this recipe!! 

My pleasure sharon! Thanks so much for taking the time to leave a review!💗

Good recipe. Thanks

My pleasure, I’m so happy you liked the gravy. Thanks so much for taking the time to leave a review!💖

Good recipe thank you for sharing 🙂 

I’m so happy that you loved the gravy Myra!! Excellent! Thank you so much for taking the time to leave a review! -Stephanie

This gravy was so good! I’ll never buy a packaged brown gravy mix again. My only difference was since I cut the recipe in half, I deleted the chicken broth and only used beef broth. It was delicious! Thank you!

Hi Laura! Since this is made with a slurry (vs. a roux), it doesn’t reheat quite as well and is best if made/served fresh. To make it with a roux: Melt 3 tbsp. butter and whisk in 3 tbsp. flour. Cook for 1-2 minutes. Add the broth mixture (from step 1) in small splashes, stirring continuously. (Adding the liquid gradually keeps the roux intact.) Bring it all to a boil, then reduce to a simmer until desired consistency is obtained. Let it cool completely and freeze for up to 3 months. (It’s possible that you could can it as well but I’m not well versed enough on canning to advise on that.)

The best way to reheat it would be to thaw it completely, and spoon the gravy into an unheated skillet. Let it slowly come up to temperature over low heat. The increased surface area in the skillet (vs. a small pot), will help it reheat and thicken up best. Keep that temperature low the whole time. Enjoy!