Gravy Mix (brown)

Most dry gravy mixes are made from thickeners, flavorings, vegetable or meat or yeast extracts and frequently highly salted. The mix is combined with water then brought to a boil until thickened. Sometimes these mixes are used as a flavoring and thickener for roasts or casseroles. If your recipe calls any flavor of gravy mix you can typically substitute any other similar mix.

Gravy mix is readily available at almost any grocery store. 

Substitute For Gravy Mix

 If you don't have brown gravy mix you can use one of these alternatives:

• If you need a brown gravy mix, you can easily substitute another similar mix, such as onion or mushroom mix. Typically, Gravy mix "flavors" can be used interchangeably
• OR - Use canned or jarred gravy
• OR - Make a reduction from red wine and beef broth, simmer until thickened
• OR - Make gravy from canned broth or stock. Place 4 tablespoons of butter or reserved fat from roasted meat in a small saucepan over medium heat. Add 4 tablespoons of flour and stir continuously until a paste forms and continue to cook the flour through, about 2 minutes. Turn the heat down if necessary to keep the flour from scorching. Add 2 cups (1, 15oz can) of broth or stock to the pan and stir well to mix. Continue to cook over medium heat until the mixture thickens. You can also add your favorite seasonings such as garlic or onion powder (about 1/8 to 1/4 teaspoon).