Brown Butter Gravy

Brown Butter Gravy

This protein and potato topper is like a super charged gravy and is extremely easy to make, it just takes a few minutes of steady stirring and reducing liquids. 


  • ½ pound of salted butter
  • ¾ cup chicken stock 
  • 2 tablespoons grainy mustard
  • 2 tablespoons of butter
  • Pepper to taste 


  • Start by placing the butter in a pan and very slowly bringing up the heat until the butter has melted. Turn up the heat to medium and stir constantly with a whisk until the butter begins to turn amber in color. You don’t want to warm it enough to bubble here at all, it’s just a low slow heat, so take your time. 
  • Once the butter has browned, add in your chicken stock slowly and start whisking!
  • You can turn up the heat to high and while whisking quite constantly, reduce the liquids until they start to thicken and could loosely coat the back of a spoon. 
  • Add in your mustard and whisk until things thicken slightly more and get to the consistency of a gravy. 
  • Remove from heat and stir in the 2 tablespoons of butter. 
  • Finish with cracked pepper and serve over your favourite holiday meal.