Easy Recipe for Gravy without Drippings (2024)

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This easy recipe for gravy without drippings is perfect for when you want delicious gravy but don’t have the drippings to get it done. It’s made from scratch, no packets, and has a delicious gravy flavor.

Easy Recipe for Gravy without Drippings (1)

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I want gravy and I don’t have the drippings. This happens to me often and I’m sure it’s happened to you too. Luckily, you don’t need drippings to make a delicious brown gravy on the stovetop that is full of amazing flavor.

The key to the perfect gravy without the drippings is all about technique. You’ve got to sauté the right vegetables in the right fat, add the right amount of flour and brown it to the perfect caramel color, add some low-sodium broth and reduce. I promise you, it’s quite easy and perfect.

Ingredients Needed

  • Unsalted butter – Typical gravy recipes use drippings from the meat to create the base of the gravy. Since this recipe uses no drippings, we will use butter instead.
  • Vegetables – Onions, Carrots, and Celery, the mirepoix, are used as the base flavor of this gravy.
  • Broth – I use both chicken and beef broth in this recipe, resulting in a brown gravy. But these can be subbed with vegetable broth, all chicken broth, or all beef broth. You can even sub with turkey broth.
  • Herbs & Seasoning – Dried bay leaf, dried thyme, salt, and black pepper are added to round out the flavor in this gravy.

How to make brown gravy without meat drippings

I use prep containers to place all my ingredients before I get to the stove. Chop your onion, carrot, and celery stalk. Measure out your butter, flour, and seasonings. Open your broth.

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Melt butter in sauce pan over medium-high heat in a skillet. Add onions, carrots, and celery stalk and stir consistently until vegetables have softened, about 8-9 minutes. Do not stop stirring at this point or your butter may get too hot and burn. Burnt butter = bitter gravy.

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Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes to allow the flour to cook. You’ll notice that your flour is getting darker, which is perfectly fine. Your flour should turn a tan/light caramel color. Any darker than that can leave you with bitter gravy.

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Once your flour has reached the desired color, stir in beef and chicken broth. Add bay leaf and thyme.

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Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Use a metal spoon to remove any foam that appears around the edges.

After 20-25 minutes, your gravy should be thick enough to coat the back of a spoon.

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Use a colander and drain the gravy. Discard the vegetables.

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Serve and enjoy 🙂

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How long does this gravy last?

This homemade gravy will last for 4 days in the refrigerator. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for 2-3 months and defrost it in the fridge before reheating.

Can I make this gravy without flour?

Yes! Keep this gravy gluten-free by thickening it with cornstarch instead of flour. To thicken the gravy with cornstarch, omit the flour and stir the broth into the melted butter and vegetables over medium heat. Allow the broth to simmer for about 10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and 1/4 cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

Can I make this gravy ahead of time?

Yes, you can make gravy 3-5 days ahead of time. Store the gravy in an airtight container in the refrigerator. When you’re ready to use it, simply reheat the gravy over low heat until it’s warmed through.

NOTES

  • It’s so important to make sure you don’t let the gravy get too brown during the sautéing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix.
  • If you find that the butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is the key to stopping it from burning.
  • You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy.
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.
  • Swap the vegetables for onions, and make a delicious onion gravy.

I hope you enjoy this gravy recipe as much as we do!

If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes.

You could also serve it along with these yummy favorites:

  • Air Fryer Turkey Breast
  • Instant Pot Turkey Breast

For a Full Southern Meal, throw in these recipes:

  • Creamy Baked Macaroni and Cheese
  • Instant Pot Collard Greens
  • Corn Casserole
  • Southern Candied Sweet Potatoes
  • Perfect Air Fryer Pork Chops
  • Buttered Cabbage

Can I use water instead of gravy?

Yes, but you will need to add extra seasoning to ensure the gravy isn’t bland.

How can I avoid lumps in my gravy?

Your best bet to avoid a lumpy gravy is to create a roux by adding the flour to the fat. Allow the flour to cook into the fat while whisking. Cook for a few minutes. Then slowly add in the liquid while whisking.

How do I fix a gravy that is too thin?

To fix a thin gravy, simply let it cook a little longer. Gravy will reduce over time. The longer it simmers, it will thicken and concentrate the flavor.

How do I fix a gravy that is too thick?

To fix a thick gravy, whisk in more liquid. Taste the gravy and adjust to taste.

If you have tried this gravy without drippings recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Easy Recipe for Gravy without Drippings (10)

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4.75 from 39 votes

Easy Recipe for Gravy without Drippings

Here’s how to make easy and delicious gravy with no drippings. All made from scratch with no packet either.

Course Sauce

Cuisine American

Keyword gravy without drippings, how to make gravy, how to make gravy from scratch

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 63.42kcal

Author Tanya

Ingredients

  • 4 Tablespoon unsalted butter
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • ¼ cup all-purpose flour
  • 14 oz chicken broth low sodium
  • 14 oz beef broth low sodium
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  • In a 10-inch skillet, melt butter over medium-high heat. Add carrot, celery, and onion and stir for about 8-9 minutes to allow the vegetables to soften.

  • Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes until your vegetables are a tan/caramel color.

  • Pour in beef broth and chicken broth and stir, removing any stuck bits from the bottom of the skillet. Add bay leaf and dried thyme.

  • Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Your gravy should be thick enough to coat the back of a spoon. Remove any foam that appears around the side of the skillet with a spoon.

  • Use a strainer and drain the gravy. Discard the vegetables.

  • Season with salt and pepper to taste.

Video

Notes

  • It’s so important to make sure you don’t let the gravy get too brown during the sauteing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix.
  • If you find that your butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is key to stopping it from burning.
  • You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy.
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.

Nutrition

Calories: 63.42kcal | Carbohydrates: 4.24g | Protein: 1.18g | Fat: 4.77g | Saturated Fat: 2.95g | Cholesterol: 12.04mg | Sodium: 298.59mg | Potassium: 88.76mg | Fiber: 0.44g | Sugar: 0.77g | Vitamin A: 1159.01IU | Vitamin C: 3.95mg | Calcium: 10.65mg | Iron: 0.39mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This post was updated on September 12th, 2022 with additional helpful recipe tips.

Easy Recipe for Gravy without Drippings (2024)

FAQs

Is gravy just flour and water? ›

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

Is it better to make gravy with flour or cornstarch? ›

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

What is the secret to good gravy? ›

Here are my principles for making great gravy without fear:
  • Make it ahead. This is the most important one. ...
  • Make a really good homemade turkey stock first. Don't skimp on this crucial first step. ...
  • Reinforce the stock's flavor. ...
  • Simmer, simmer, simmer. ...
  • Strain and cool. ...
  • Reduce. ...
  • Hot liquids only.
Nov 5, 2021

What is it called when you mix flour and water for gravy? ›

You cannot make gravy with just water and flour. What you will get is a slurry, not gravy. To make gravy you mix equal parts of oil (or butter) and flour. Whisk them together until you have a smooth roux. Cook over medium low heat, stirring constantly, for about 3 minutes.

What is the formula for gravy? ›

Tip: The important thing to know when making a roux gravy is the ratio of flour to fat to liquid. The ratio I use is: 1.5 tablespoons fat to 1.5 tablespoons flour to 1 cup liquid, which yields 1 cup of gravy.

What happens if you put too much cornstarch in gravy? ›

How do you fix gravy if you accidentally added too much cornstarch? The best thing you could do to loosen the gravy is to add more liquid - broth or water. Then, check the seasonings. You would need to add salt if you added water to it.

Can you thicken gravy with just flour? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Is cornstarch gravy healthier than flour gravy? ›

In general, if you're looking for a good flour alternative, cornstarch is not your healthiest choice.

What adds flavor to gravy? ›

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

What can I add to gravy to make it tastier? ›

If you are reaching for a jar or carton of turkey gravy at the store, here are seven easy ways to give it a boost.
  1. Add in some white wine. ...
  2. Thicken it with a cornstarch slurry. ...
  3. Stir in pan drippings. ...
  4. Simmer with fresh herbs. ...
  5. Add an umami-rich condiment. ...
  6. Sauté some vegetables. ...
  7. Add roasted garlic.

Do you use hot or cold water for gravy? ›

It used to be said that the broth must be cold or the gravy will turn out lumpy. We made three gravies, one with gently simmering broth, one with room-temperature broth, and one with cold broth. Adding the warm broth shaved a few minutes off the cooking time, but there was no discernible difference in quality.

Should you add flour to hot or cold water? ›

Mix a little flour and water in a bowl.

Be sure to use cold water, since warm or hot water will cause the flour to clump together. If you want a thicker sauce, add a little more flour.

What is the ratio of flour to water for gravy? ›

Next, she adds three heaping tablespoons of flour to 16 ounces of COLD water. She says three heaping tablespoons, I say more like a full 1/4 cup. It is something I believe that you learn to eyeball over the years of making gravy. The key is adding the flour to the cold water, not the other way around.

What if I forgot to add flour to my gravy? ›

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

What is gravy made of? ›

The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however cream is often added or may be the primary liquid. It is frequently seasoned with black pepper and complimenting herbs and bits of meat may be added such as sausage or diced chicken liver.

What does flour mixed with water make? ›

When combined, flour and water create a dough that can be shaped and baked into a variety of delicious treats.

Does flour and water thicken gravy? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Is plain flour OK for gravy? ›

Sprinkle 3 tbsp plain flour into the tin and mix until well blended. Continue cooking, stirring continuously, for 2 minutes allowing the flour to cook through to make a 'roux' (a thickening base for your gravy).

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