How to Make Jollibee Style Brown Gravy
Cook a rich, savory Jollibee-style fast-food chicken gravy by making a toasted butter roux, whisking in seasoned stock, and simmering until velvety smooth.
This guide shows how to make jollibee style brown gravy in 15 minutes. Start with prepare broth mixture; follow the safety notes and step checkpoints below.
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🧰 Required Tools & Equipment
- ✓ Small saucepan
- ✓ Wire whisk
- ✓ Liquid measuring cup
- ✓ Measuring spoons
- ✓ Heat-resistant silicone spatula
📦 Materials & Supplies
- ✓ 2 tbsp unsalted butter
- ✓ 2 tbsp all-purpose flour
- ✓ 1.5 cups hot water (or warm chicken broth)
- ✓ 1 chicken bouillon cube
- ✓ 0.5 tsp beef bouillon powder or dark soy sauce
- ✓ 0.25 tsp onion powder
- ✓ 0.25 tsp garlic powder
- ✓ 0.125 tsp finely ground black pepper
⚠️ Safety Checkpoints & Warnings
- • Maintain low-to-medium heat when cooking roux to avoid burning the flour.
- • Add hot liquid slowly into hot roux to prevent steam bursts and aggressive splattering.
- • Never leave boiling roux unattended as fat can scorch quickly.
📋 Step-by-Step Guide (6 Steps)
Prepare Broth Mixture
Crush the chicken bouillon cube and beef bouillon powder into the measuring cup filled with 1.5 cups of hot water. Stir thoroughly with a spoon until completely dissolved with no sediment settling at the bottom.
- • Clear, amber-colored broth with no visible solid bullion granules at the bottom.
- • Using cold water which causes bouillon cubes to clump instead of dissolving.
Melt Butter Over Low Heat
Place saucepan on the stove over medium-low heat and add the unsalted butter. Allow the butter to melt fully into a clear golden liquid without letting it turn brown or smoke.
- • Butter is completely liquefied with a gentle white foam on the surface and no brown specks.
- • Using high heat which browns or burns the butter solids before flour is added.
Cook the Flour to a Golden Roux
Sprinkle the all-purpose flour into the melted butter and whisk continuously. Cook the paste for 2 to 3 minutes until it turns a light golden-tan color and smells toasted like baked pastry.
- • A bubbling, uniform golden-tan paste with no dry white flour streaks.
- • Under-cooking the roux, leaving a raw flour taste in the finished gravy.
Gradually Whisk in Broth
Pour in roughly 1/3 cup of the prepared hot broth while whisking vigorously in circular motions. Once absorbed into a thick paste, pour in the rest of the broth in a slow, steady stream while whisking non-stop.
- • Uniform, lump-free liquid that looks like creamy light-brown milk.
- • Dumping all liquid at once, which creates stubborn flour lumps.
Add Aromatics and Seasonings
Add garlic powder, onion powder, and ground black pepper directly into the pan. Whisk well to evenly distribute the dry spices throughout the liquid.
- • Fine black pepper specks evenly distributed throughout the liquid without spice clumps.
- • Using coarse black pepper instead of fine grind, creating harsh gritty bites.
Simmer to Desired Thickness
Reduce heat to low and simmer the gravy for 2 to 3 minutes, stirring constantly with a spatula. Turn off heat once gravy thickens enough to coat the back of a spoon and leaves a clear trail when you run a finger across it.
- • Glossy, viscous gravy coating the spatula with gentle, slow-popping bubbles.
- • Stopping the simmer before starch gelatinizes, leaving runny gravy.
Credit: inspired by an original tutorial by Klein Noromor — watch the original on YouTube.
Don’t have everything?
- No Chicken bouillon cube? 1.5 cups canned chicken broth or homemade stock
- No Unsalted butter? Margarine, vegetable oil, or leftover fried chicken drippings
- No Beef bouillon powder? 0.5 tsp Worcestershire sauce or liquid seasoning