Brown Mustard Gravy
Easy German-style brown mustard gravy for roast chicken and dumplings. Quick to make with tips for texture, substitutions, and storage.
This is part of the German Feast Plate, along with California Roast Chicken, Red Cabbage, and Bread Dumplings.
Submitted by: Nancy from 37 Cooks,
- Grind the Bavarian seasoning and mustard seeds, sauté onions in butter, whisk in flour, then add broth slowly for a smooth gravy.
- Control thickness by how much broth you add or by reducing the sauce; cornstarch or gluten-free flour work for gluten-free versions.
- Store in the fridge 3 to 4 days or freeze up to 2 months; reheat gently and whisk in a splash of liquid to restore texture.
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Preparation Instructions:
Grind the Bavarian Seasoning and mustard seeds in a mortar and pestle. Melt the butter and sauté the onions until clear. Add the flour and spices and whisk for one minute. Add the broth, a little at a time, and continue to whisk until it is the consistency you prefer.
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More About This Recipe
Once you make this brown mustard gravy, you'll have a hard time going back to store bought gravy or mustard for your German dishes. What makes this dish stand out is the Oktoberfest Bavarian Seasoning and brown mustard seeds. Our Oktoberfest Bavarian Rub spruces up pickles, beets, and soups. It does well on poultry recipes, adding a comforting, rustic flavor - which is exactly what it adds to this gravy, and everything it is poured on. If you're looking for more sauce recipes, take a look at our famous vodka sauce, and our sage and cider gravy.
Frequently Asked Questions
Why grind the Bavarian seasoning and mustard seeds?
Grinding releases oils and blooms the spices so the gravy has stronger, more even flavor. Whole seeds can be a bit gritty unless you want a textured finish.
Can I use prepared mustard instead of mustard seeds?
Yes. Use about 1 to 1 1/2 teaspoons of brown or Dijon mustard in place of the ground seeds. Start with less, taste, and add more if needed.
How do I avoid lumps when making this gravy?
Cook the flour in the melted butter with the onions for about a minute to form a roux. Then add the broth slowly while whisking constantly. If lumps form, strain the gravy or use an immersion blender for a smooth finish.
How do I adjust the gravy thickness?
For thinner gravy add more broth. For thicker gravy use less broth, simmer to reduce, or mix 1 teaspoon cornstarch with cold water and stir in a little at a time until you reach the desired thickness.
Can I make this gravy gluten-free?
Yes. Replace the all-purpose flour with an equal amount of gluten-free flour blend or use 1 to 1 1/2 teaspoons of cornstarch mixed with cold water as a slurry and add it at the end to thicken.
Can I make the gravy vegetarian or vegan?
Use vegetable or mushroom broth instead of chicken broth and swap butter for a vegan butter or neutral oil. Adjust seasoning to taste since plant broths vary in strength.
How long can I store the gravy and how do I reheat it?
Keep in the refrigerator for 3 to 4 days or freeze up to 2 months in an airtight container. Reheat gently on the stovetop over low heat, whisking and adding a splash of broth or water to restore the texture.
What foods pair best with this brown mustard gravy?
It is classic with roast chicken, red cabbage, and bread dumplings. It also works well with pork roast, meatballs, roasted vegetables, or mashed potatoes.
Why grind the Bavarian seasoning and mustard seeds?
Grinding releases oils and blooms the spices so the gravy has stronger, more even flavor. Whole seeds can be a bit gritty unless you want a textured finish.
Can I use prepared mustard instead of mustard seeds?
Yes. Use about 1 to 1 1/2 teaspoons of brown or Dijon mustard in place of the ground seeds. Start with less, taste, and add more if needed.
How do I avoid lumps when making this gravy?
Cook the flour in the melted butter with the onions for about a minute to form a roux. Then add the broth slowly while whisking constantly. If lumps form, strain the gravy or use an immersion blender for a smooth finish.
How do I adjust the gravy thickness?
For thinner gravy add more broth. For thicker gravy use less broth, simmer to reduce, or mix 1 teaspoon cornstarch with cold water and stir in a little at a time until you reach the desired thickness.
Can I make this gravy gluten-free?
Yes. Replace the all-purpose flour with an equal amount of gluten-free flour blend or use 1 to 1 1/2 teaspoons of cornstarch mixed with cold water as a slurry and add it at the end to thicken.
Can I make the gravy vegetarian or vegan?
Use vegetable or mushroom broth instead of chicken broth and swap butter for a vegan butter or neutral oil. Adjust seasoning to taste since plant broths vary in strength.
How long can I store the gravy and how do I reheat it?
Keep in the refrigerator for 3 to 4 days or freeze up to 2 months in an airtight container. Reheat gently on the stovetop over low heat, whisking and adding a splash of broth or water to restore the texture.
What foods pair best with this brown mustard gravy?
It is classic with roast chicken, red cabbage, and bread dumplings. It also works well with pork roast, meatballs, roasted vegetables, or mashed potatoes.
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