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This creamy easy flavorful gravy will make the perfect gravy lake with your mashed potatoes and will drip onto and enhance everything about your perfect meat dish. Easy instructions and a video are here for how to make gravy without drippings.
This is a comforting and hearty gravy that is so easy that anyone can make it. No drippings, no special ingredients are required. You probably have everything you need right now. PLUS I give you some extra things you can do to add even MORE flavor!
How to make gravy without drippings
WHY THIS RECIPE WORKS
This recipe works because….
- It’s EASY!
- Uses typical pantry items
- Can be made exceptionally good with a few other additions
- Lot’s of uses
Here’s How It Is Done
First, melt the butter and add the oil. Saute the onions in the butter oil mixture.
how to make gravy without drippings
Add the flour to the mix and allow the flour to cook for a few minutes.
How to make gravy without drippings
Pour in the stock, slowly, whisking each time.
How to make gravy without drippings
Finally, add the seasonings to the pan and stir until thickened.
how to make gravy without drippings
FREQUENTLY ASKED QUESTIONS (FAQ).
WHAT IS GRAVY ANYWAY?
Here is the real world definition of gravy: Gravy is a sauce for meats using the pan drippings that occur when cooking a meat and mixing those with flour or cornstarch as well as water or stock to make a sauce.
Here is MY definition of Gravy: Liquid Yum!
CAN I MAKE THIS GRAVY WITHOUT STOCK?
If you are going to make this gravy without any stock at all, then I suggest mixing 2 teaspoons of Better Than Bouillon in 2 cups of warm water and use that in place of the stock.
WHAT IS A DRIPPING?
Drippings are the grease and small bits and pieces of meat that are typically left over after a piece of meat has roasted in a pan. Many recipes make great use of these leftovers for terrific sauces and gravies!
WHAT IS A PAN GRAVY?
A pan gravy is created from the drippings and some added seasonings by adding stock or water but it is not thickened.
WHY DOES GRAVY GET LUMPY?
Sometimes the flour clumps together instead of mixing and thickening. It happens.
HOW CAN I KEEP FROM GETTING LUMPY GRAVY?
- Whisk like crazy when you are adding to your gravy.
- Follow the instructions below and use cool broth to add to your pan ingredients.
- Add the flour and stock a little bit at the time and whisk briskly between each addition.
WHAT CAN I SERVE THIS GRAVY WITH?
Serve this gravy with…
- Roasted Turkey
- Pot Roast
- Any vegetables
- Mashed Potatoes
- Green Beans (we love them that way)
- Pork Chops
- Fried Chicken
- And of course, Prime Rib
How to make gravy without drippings
CAN I USE CORNSTARCH INSTEAD OF FLOUR?
Yes, if you are going to use cornstarch instead of flour,…
- Then cook the onion, garlic until soft, add the stock and other ingredients.
- Mix 1 tsp of cornstarch with 1 tsp cold water and stir until it loosens up and looks like milk.
- Pour this into the mix and stir well.
- Cook over medium heat.
- If it isn’t as thick as you like then repeat the cornstarch/water mix again.
- Repeat until the gravy is as thick as you like.
HOW CAN I MAKE GRAVY WITH DRIPPINGS?
If you are making gravy WITH drippings, that is a similar but different process.
- You will pour off all but 2 Tbs of grease,
- add the flour and cook it for 1 minute.
- Add the stock by ½ cup fulls to deglaze the pan (scrape up the bottom of the pan and whisk as you go).
HOW DO I MAKE GRAVY WITHOUT GIBLETS?
Just like the recipe card below, if you have some grease from the meat you have cooked, use that instead of the butter/oil.
WHAT SUBSTITUTIONS CAN I MAKE TO THE RECIPE FOR HOW TO MAKE GRAVY WITHOUT DRIPPINGS LISTED HERE?
- You can use onion, garlic, celery in any combination for the vegetables as noted in the recipe.
- If you don’t want to use any vegetables, then don’t. They are totally optional.
- It is fine to add some finely chopped mushrooms to the vegetable mix as well. They add a nice meaty flavor.
- You may leave off the Bouillon if you don’t have it. But these do add more flavor. You will likely find the concentrated bouillon with the broths at the grocery and the browning sauce in the spice/baking section or where you find the gravy packets.
- If you want to substitute cornstarch instead of flour, you can. Follow the instructions above.
- Supposing that you don’t have any store bought stock you can make an even tastier stock by making your own. Those directions are Here>> Easy Chicken Stock.
- This does work with either chicken, beef or vegetable stock.
- It’s ok to use margarine instead of butter if that is what you have, but butter ultimately tastes best.
- Yes, it’s fine to use some other oil besides vegetable oil (olive, canola, etc.)
- It’s fine to use self rising flour if that is what you have
TIPS AND TRICKS FOR HOW TO MAKE GRAVY WITHOUT DRIPPINGS
- Cook the veggies until they are very soft. It takes a few minutes.
- Let the flour cook for a couple of minutes. This will help your gravy be a darker prettier color.
- Whisk whisk whisk as you add the stock to help knock down any clumping that might happen.
- Add the other ingredients and let it cook for a little to help all the flavors get to know each other.
- The gravy will get thicker the longer it cooks.
- Make sure to keep stirring
- If you want thinner gravy, add more stock.
- Check out all the substitutions you can do in the heading above for how to make gravy without drippings.
Try These Other Great Gravies….
Southern Tomato Gravy
How to Make Gravy with Cornstarch
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How to Make Gravy Without Drippings
This creamy easy flavorful gravy will make the perfect gravy lake with your mashed potatoes and will drip onto and enhance everything about your perfect meat dish. Easy instructions and a video are here for how to make gravy without drippings. This is a comforting and hearty gravy that is so easy that anyone can make it. No drippings, no special ingredients are required. You probably have everything you need right now. PLUS I give you some extra things you can do to add even MORE flavor!
5 from 2 votes
Print Pin Rate
Keyword: gravy without drippings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Wendi Spraker
- 2 Tbs of Butter
- 2 Tbs vegetable oil
- 1 small onion minced very small
- 2 cloves garlic minced very small
- ¼ Cup All purpose flour
- 2 Cups Chicken stock
- 1 tsp poultry seasoning
- 1 Bay leaf
- ¼ tsp Kitchen Bouquet
- 1 tsp Roasted Garlic flavor Better Than Bouillon
- ½ tsp kosher salt
- ½ tsp cracked black pepper
In a skillet over medium heat, melt the butter and vegetable oil together.
Once melted, add the onion and garlic and cook till soft and fragrant
Add the flour and cook for at least 2 minutes stirring frequently.
Pour the stock into the frying pay by the ½ cup full and whisk until smooth with each addition.
Add the poultry seasoning, bay leaf, kitchen bouquet, Better than Bouillon, salt and pepper and allow to come to a slow boil.
Cut the heat to low and taste. Add more salt and pepper if needed.
- This is an easy recipe for how to make gravy without drippings.
- There are a lot of substitutions you can make and ingredients that you CAN leave off if you have to. These are listed in the post and on the recipe.
- The essential ingredients for this recipe are: butter or oil in the amount of 4 Tbs total, some sort of veggie from the following for flavor: onion, garlic, mushroom, celery.
- You will have to have something for thickening such as flour or cornstarch.
- Salt and pepper.
- A liquid like stock.
- You can make your own stock easily using veggies, meat or better than bouillon or even a bouillon cube melted in water (but if you use that, you will need to adjust the salt in the recipe).
- It is very important to whisk as you go to keep the clumps out of the gravy.
- The kitchen bouquet and Better than Bouillon are not completely necessary BUT they do add a tremendous amount of flavor.
- Both keep for a very long time and are worth the purchase.
- If you can’t find poultry seasoning, use 1 tsp dried thyme, 1 tsp dried sage and 1 tsp dried rosemary to replace.
- You will probably have to add more salt and pepper as well.
- There are MANY tips in the post for this post (too many to put in the notes on this recipe), please read through the post if you need more info.
How to Make Gravy Without Drippings
Amount Per Serving
Calories 130Calories from Fat 81
% Daily Value*
Saturated Fat 6g30%
Vitamin A 120IU2%
Vitamin C 1.8mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Just something to think about today…
Romans 12: 15-18
Rejoice with those who rejoice, weep with those who weep. Live in harmony with one another. Do not be haughty, but associate with the lowly. Never be wise in your own sight. Repay no one evil for evil, but give thought to do what is honorable in the sight of all. If possible, so far as it depends on you, live peaceably with all.
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What is a good substitute for gravy? ›
1 – Browning Sauce
What is this? Browning Sauce is a convenient alternative that can give your gravy the same rich flavor without all the fuss. Mix equal parts of Browning Sauce and water, and then add it to your pan drippings. You'll get the same delicious flavor without all the work.
Cornstarch Versus Flour for 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.
To make a good turkey gravy without drippings, you'll need to make a roux, or a combination of flour and fat that acts as a thickener for the gravy. Add a flavorful broth and some aromatics, and you've got yourself a Thanksgiving gravy that rivals gravy made from drippings.How do you thicken gravy with flour and water? ›
- Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce.
- Thoroughly mix in the water to prevent lumps.
- After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.
White Wine, Apple Juice, or Water: When you need just a little bit of chicken broth to deglaze a pan for a gravy or pan sauce, broth substitutes are easy: White wine works (and is also a flavor enhancer).What is the trick to making gravy? ›
- Tip #1 – Remove excess fat.
- Tip #3 – To strain or not to strain the gravy.
- Tip #4 – Heat the liquid mixture, it needs to be hot!
- Tip #5 – Thickening the gravy.
- Tip #6 – Use a whisk to mix in the flour mixture.
- Tip #7 – If your gravy gets lumpy, strain it!
Answer: Most sauces and gravies are thickened with some kind of starch. The most common are flour and cornstarch, though potato starch, arrowroot and tapioca flour also work well.What is the best ingredient to thicken 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.Why does my homemade gravy taste like flour? ›
Your gravy might taste doughy or chalky if you didn't cook the flour enough when making your roux. You'll want to cook the flour for at least five minutes, until it smells nutty and begins to turn light brown. But if you don't notice until it's too late and you've already added your broth, bring the gravy to a simmer.Should I put liquid in the bottom of my turkey roasting pan? ›
Place roast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.
What liquid goes in bottom of turkey pan? ›
Add about a half-inch of liquid (water or stock) to the roasting pan. This will keep the oven moist, and the turkey juicy. This aromatic liquid can be used to baste the turkey while it cooks (there is a debate whether basting does anything, but it's part of the tradition).Should I put broth under my turkey? ›
Add water to the roasting pan to keep the turkey from drying out. Grandma always added water or chicken broth to the bottom of the roasting pan, at the start of the cooking. This keeps the bird from drying out.Can you use all purpose flour to thicken gravy? ›
How to Thicken Sauce With Flour. So long as you're not gluten-free, flour is an excellent option that you'll likely always have on hand. Not only can you use it to thicken sauces, but it makes an excellent thickener for gravies and soups as well.Does milk help thicken gravy? ›
Using dairy is an effective way to thicken and bind, without much hassle.What is the ratio of flour to water when making gravy? ›
(The classic ratio for gravy is three-two-one: 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.What can I use if I don't have broth or stock? ›
Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.What do I use if I don't have broth? ›
Chicken Broth Substitute: Salted Butter + Water
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe.
1. Water. Don't be shy to straight-up swap water for chicken broth. Yep, water is a perfectly acceptable 1:1 substitute for chicken broth and it happens to be our favorite out of the bunch since it doesn't require another grocery store run.Is water or milk better for gravy? ›
Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).How do you turn a sauce into gravy? ›
Boil until the sauce thickens and reduces, about 5 minutes. Add salt to taste. Remove the pan from the heat and whisk in the butter until you've achieved a homogenous silky gravy.
Why do you put butter in gravy? ›
Some cooks add butter to thicken or add body, while others may even whisk in a little beurre blanc (a classic French sauce made with wine, vinegar, shallots, and butter), but all this butter tends to make gravy very rich, so if you choose to add butter, use a light hand.What do you mix with water to thicken gravy? ›
Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don't have cornstarch.Does butter thicken gravy? ›
Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.Does cornstarch make gravy thick? ›
How much cornstarch is needed to thicken gravy? The ratio is an easy one to remember: Use 1 tablespoon of cornstarch per 1 cup of liquid for a perfect gluten-free gravy thickener every time.What thickens gravy besides flour? ›
Cornstarch or arrowroot
Cornstarch and arrowroot are gluten-free alternatives to thickening with flour. They'll also keep your sauce clear and cloud-free. You'll need about 1 tablespoon for every cup of liquid in the recipe.
Add a little sugar
Sugar doesn't thicken in quite the same way as starch or fat, but it does make your sauce stickier, and getting your sauce to stick to the food is the entire point. Adding sugar to water creates a solution that is thicker than water, and further heating (boiling or simmering) makes it even thicker.
Potato starch is the most potent of the bunch, with long starch molecules that quickly tangle with each other and thicken a liquid.What makes gravy taste good? ›
- Stir in turkey drippings. Classic turkey gravy is made with the pan drippings from the roasted bird. ...
- Brown up some butter. ...
- Pour in the wine. ...
- Roast a head of garlic. ...
- Cheat with aromatics. ...
- Boost with umami. ...
- Add fresh herbs.
- Bacon fat. Combine those pan drippings with some bacon fat (just cook off some bacon first, chop it up and throw it into your potatoes) for that familiar smoky and salty flavour. ...
- Gochujang. ...
- Whole sprigs of herbs. ...
- Grainy mustard. ...
- Balsamic vinegar. ...
- Heavy cream. ...
- Wine. ...
- Caramelized onions.
Yes, you can use self-rising flour for gravy. Self-rising flour combines all-purpose flour, baking powder, and salt. The baking powder helps thicken the gravy, while the salt adds flavor. Self-rising flour is used in many recipes as an alternative to all-purpose flour, making it a great choice for gravy.
Is it better to cook a turkey at 325 or 350? ›
Turkey weighing 12-14 lbs should be cooked at 350 degrees in the oven. It will cook your meat faster and make for crispy skin. It will also make the meat taste meatier. For smaller birds, cooking them at 325 degrees cooking temperature in the oven is best.Is it better to cook a turkey covered or uncovered? ›
To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.Should I put butter or oil on my turkey? ›
Don't butter your bird
Placing butter under the skin won't make the meat juicier, though it might help the skin brown faster. However, butter is about 17 percent water, and it will make your bird splotchy, says López-Alt. Instead, rub the skin with vegetable oil before you roast.
Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.Is it better to cook a turkey at 350 or 400? ›
400°F (204°C) is the perfect temperature for cooking a whole bird. You'll get crispy skin without compromising tenderness.Do you put turkey breast up or down? ›
The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive.What should I put on my turkey before cooking? ›
When it comes to seasoning, salt and pepper are the right place to start. But you can expand upon these basics by using fall herbs like rosemary, thyme and sage, which are natural accompaniments for turkey. You can branch out further with your favorite seasoning blends.Should I put butter on my turkey? ›
Since turkey is a lean protein, it is easier to overcook or dry out due to the lower fat content. No one wants to eat dry turkey. While you can still achieve a delicious bird without the use of butter, I highly recommend adding it! It will help add moisture and flavor to the meat during the roasting process.Do you season the bottom of a turkey? ›
Salt and pepper can do wonders for a turkey, but first things first: Pat the turkey dry with paper towels—this helps crisp up the skin. Then, go to town and season the bird everywhere you can with salt and pepper—on top, underneath, between the body and the wings and legs, and under the skin.How do I thicken a sauce without gravy? ›
All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering. Cooking the flour in the sauce will remove the flour taste.
How do you thicken gravy without gravy? ›
This gluten-free gravy thickener requires 1 tablespoon of starch mixed with 2 tablespoons of water to create a slurry. Whisk or stir into 1 cup of hot liquid, stirring constantly until the gravy thickens.
- Beef Stock Powder Sauce. This is one of the best substitutions for Au Jus Gravy Mix and can be used in very similar ways. ...
- Bouillon Cubes Sauce. ...
- Brown Gravy. ...
- Beef Broth. ...
- Onion Mix Soup.
If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary. A fat separator should eliminate this problem.How do you make thick homemade 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.What makes gravy thick besides flour? ›
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.Will all purpose flour thicken gravy? ›
So long as you're not gluten-free, flour is an excellent option that you'll likely always have on hand. Not only can you use it to thicken sauces, but it makes an excellent thickener for gravies and soups as well. When added to liquid, the starches in the flour expand, helping to thicken whatever you add it to.What is the healthiest way to thicken gravy? ›
- Vegetable Puree. MayoClinic.com recommends using vegetables such as carrots and cauliflower as an alternative to flour and cornstarch. ...
- Whole-wheat Flour. ...
- Barley. ...
- Flaxseed. ...
- Oat Flour.
Thickening with a Beurre Manie
To make a beurre manie, combine equal parts butter and flour and use the back of a fork to work them into a smooth paste, then gradually whisk the paste, about 1 teaspoon as a time, into the already deglazed gravy base simmering on the stove. Continue whisking until the gravy is thick.
One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits.Can you use milk instead of water for gravy? ›
Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).
Is beef stock or broth better for gravy? ›
Should I use stock or broth for gravy? If you're making a chicken dish, use broth for your gravy. However, if you're making beef or turkey dishes, use stock. At the end of the day, you can use both for gravy, but it depends on the dish you are making.