Brown Gravy - USDA Recipe for Schools

Nutrition Information

Brown Gravy

Brown Gravy - USDA Recipe for Schools

Makes: 50 or 100 Servings

Our smooth and flavorful Brown Gravy recipe is made from a combination of  whole wheat flour, beef broth and spices.


QTY Ingredients:
50 Servings100 Servings
Ingredients Weight Measure Weight Measure
Margarine, trans fat-free 2 oz 1/4 cup 4 oz 1/2 cup
*Fresh onions, diced 13 oz 2 1/2 cups 1 lb 10 oz 1 qt 1 cup
Whole-wheat flour 1/4 cup 3 Tbsp 1 1/2 tsp 3 oz 3/4 cup 3 Tbsp
Onion powder 1 tsp 2 tsp
Ground black or white pepper 1/4 tsp 1/2 tsp
Low-sodium beef broth 1 qt 1/2 cup 2 qt 1 cup
Low-fat (1%) milk 1 qt 1 cup 2 qt 2 cups


1. Melt margarine in a large stock pot. Heat uncovered over medium-high heat for 1-2 minutes or until margarine begins to smoke.

2. Add onions. Cook uncovered over medium-high heat for 10-15 minutes until onions are a dark, caramel color. Stir occasionally. Reduce heat to medium.

3. Add flour, onion powder, and pepper. Heat uncovered over medium heat for 1-2 minutes until flour begins to brown, stirring constantly.

4. Add broth. Heat uncovered over medium heat for 2 minutes, stirring constantly with a whisk to avoid lumping.

5. Scrape bottom of stock pot to avoid burning and to release particles into the gravy for flavor.

6. Simmer uncovered over medium heat for 5-10 minutes. Stir well.

7. Remove from heat. Puree ingredients in stock pot with a bermixer for 1-2 minutes until mixture has a smooth consistency.

8. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

9. Pour 2 cups (about 1 lb) brown gravy into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

10. Critical Control Point: Hold for hot service at 135 °F or higher.

11. Portion with 1/2 fl oz ladle (1 Tbsp).

12. Variation 1 (Turkey Gravy): For step 1, heat margarine for 30 seconds - 1 minute uncovered over medium-high heat in a large stock pot.

13. For step 2, add onions. Cook uncovered over medium-high heat for 5-8 minutes until onions are a light, caramel color. Proceed with recipe directions.

14. Variation 2 (Cream Gravy): For step 1, as soon as margarine melts, add onions. For step 2, allow onions to sweat for 1-2 minutes. Do not allow any browning. For step 3, heat ingredients for 30 seconds to avoid browning.

15. For step 4, replace broth with 1 1/4 cups milk. Recommended to cook in batches of 25. After step 4 has been completed, add remaining milk. Stir well, and proceed to step 5. For step 6, simmer for 1-2 minutes. Proceed with recipe directions.


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

My Notes

Source: USDA Recipe Standardization Project

Nutrition Information