Dry Brown Gravy Mix

Store in a cool, dry cupboard. Keep the box sealed or transfer to an airtight container to prevent clumping from moisture.

Whisk the dry mix with cold broth first to avoid lumps before adding to hot liquid.

Use pan drippings from roasted meat for deeper flavor.

A standard ratio is about 2–3 tablespoons mix per 1 cup of liquid, but check your package instructions.

For richer gravy, substitute some broth with cream or milk.

Dumping dry mix directly into hot liquid—this causes lumps. Always slurry with cold liquid first.

Over-thickening by using too much mix; start with less and add more if needed.

Forgetting to season further; taste and adjust salt and pepper after thickening.