How to Make Gravy Without Drippings
Published Nov 20, 2021
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There are few things in life like good gravy! But what if you’re deep-frying, smoking or just doing a turkey breast for your holiday dinner? With only five ingredients, this method for How to Make Gravy Without Drippings will be your go-to gravy solution all year round! Serve with my Roast Turkey Breast with Traditional Stuffing and Make-Ahead Mashed Potatoes!
“This gravy turned out perfectly!“
Why This Recipe is a Keeper!
With only five ingredients–including salt and pepper–this gravy solution is one you want in your back pocket so you don’t need to rely on packaged mixes or gravy from a jar.
- Reducing the broth/stock/bone broth intensifies the flavor which can be done two to three days in advance as can the gravy.
- It can then be reheated in the microwave or in a saucepan on the stovetop when you’re ready to serve it.
- Make it vegetarian with vegetable broth or mushroom broth!
Here’s how to make gravy without drippings!
No-Drippings Gravy Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this gravy recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Broth or Stock: The best broth or stock is the one you make yourself but that’s not always possible. When I can’t make my own or don’t have any homemade, I use a good MSG-free, lower-sodium chicken broth such as Swanson’s Natural Goodness Chicken Broth or their chicken bone broth. Kitchen Basics makes a turkey stock that you can usually find around Thanksgiving. Always use a lower-sodium broth/stock because as it reduces, the flavor concentrates, as will the salt level.
- Butter: I always use unsalted butter in cooking because I can adjust the salt level myself.
- All-Purpose Flour: Using all-purpose flour rather than cornstarch will enable you to reheat the gravy better and easier. If you want to make it gluten-free, then use corn starch, arrowroot, a gluten-free flour blend or sweet rice flour which is a favorite gluten-free thickener in the personal chef industry.
Step-by-Step Instructions:
- Gather the ingredients.
- Pour 6 cups of chicken broth/stock/bone broth or turkey stock into a saucepan.
- Bring it to a boil, reduce heat to medium and let it reduce until it’s reduced to approximately four cups (or by 1/3).
- Pour the reduced broth/stock/bone broth into another container such as a stainless steel bowl or get another saucepan ready.
- Melt the butter over medium-high heat in a saucepan.
- Add the flour and cook that for three to four minutes or until it JUST begins turning a deeper color and takes on a nutty aroma. You don’t want it too roasty-toasty or your gravy will taste like gumbo. 🙂
- Slowly pour the reduced broth/stock/bone broth into the roux and bring it to a boil. Reduce the heat and simmer for four to five minutes or until thickened.
- It will thicken upon standing so let it stand for 5 to 10 minutes to thicken up a little more before making any adjustments.
- Taste and season with salt and pepper as needed.
- That’s it! How to Make Gravy Without Drippings!
- MAKE AHEAD: Can be made 2 to 3 days ahead of time. Reheat in the microwave on medium heat until heated through, stirring halfway through. Can also be transferred to a saucepan and reheated on the stove.
- Pour it into your fanciest gravy boat and everyone will think you’re a magician!
Chef Tips and Tricks:
- To keep track of how much broth/stock is reducing, I insert the handle of an old wooden spoon into the broth to measure the depth. I then make a tiny, inconspicuous notch with a paring knife in the handle of the spoon to where the broth came. Then, I periodically insert the handle back in to see if the broth has reduced as much as I want. You could also do this with a wooden skewer and mark it with a pen or marker, but you’ll want to discard and not reuse the skewer.
- If the gravy is not as thick as you like, combine a tablespoon of flour with a little of the gravy, stir well, add it back to the gravy, and simmer a little while longer. (Be sure to let it rest as it thickens upon standing.)
- If the gravy is too thick, add a little extra broth or make it creamy with a touch of cream, half-and-half, or milk.
recipe faqs:
How far in advance can I make gravy?
You can make this gravy two to three days in advance. Just refrigerate until needed.
Can I freeze gravy?
Absolutely! Just cool thoroughly then place in an airtight container. Freeze for one to two months. Thaw in the refrigerator or in the microwave.
How can I make this gluten-free?
Use a gluten-free flour blend, corn starch, arrowroot or sweet rice flour (Mochiko) which we use a lot in the personal chef industry.
Serve gravy with:
- Roast Turkey Breast with Traditional Stuffing
- Roast Chicken Half with Fingerling Potatoes
- Garlic Herb Butter Roast Chicken with Root Vegetables
- Twice-Baked Mashed Potatoes (Mashed Potato Casserole)
Sweet on sauces? Get all my Sauce, Dressing and Marinade Recipes at Sauces, Dressing and Marinades – From A Chef’s Kitchen
How to Make Gravy Without Drippings
With only five ingredients, this method for How to Make Gravy Without Drippings will be your go-to gravy solution all year round!
Ingredients
- 6 cups chicken broth or stock, or turkey or beef broth or stock
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
Instructions
- Pour the chicken broth or stock into a saucepan. Bring to a boil, reduce heat to medium and let simmer 30-45 minutes or until reduced by 1/3 or to approximately 4 cups.
- Transfer to a heat-proof bowl or use another saucepan to complete.
- Cut the butter into 3 or 4 pieces then place in a saucepan. Melt over medium heat.
- Add the flour and cook over medium heat for 3-4 minutes or until it JUST begins to turn darker in color and takes on a slightly nutty aroma.
- Slowly pour in the reduced broth/stock. Bring to a boil, reduce heat and simmer for 4-5 minutes or until thickened. It will thicken upon standing so let it stand for 5-10 minutes to thicken up a little more before making any adjustments.
- Taste to see if it needs salt. If so, add salt and freshly ground black pepper to taste.
Notes
SUBSTITUTIONS:
- To make it gluten-free, then use corn starch, arrowroot, a gluten-free flour blend, or sweet rice flour which is a favorite gluten-free thickener in the personal chef industry.
- To track how much broth/stock is reducing, I insert the handle of an old wooden spoon into the broth to measure the depth. I then make a tiny, inconspicuous notch with a paring knife in the spoon’s handle to where the broth came. Then, periodically insert the handle back in to see if the broth has reduced as much as I want. You could also do this with a wooden skewer and mark it with a pen or marker, but you’ll want to discard and not reuse the skewer.
- If the gravy is not as thick as you like, combine a tablespoon of flour with a little of it, stir well, add it back to the gravy, and simmer a bit longer. (Be sure to let it rest as it thickens upon standing.)
- If the gravy is too thick, add a little extra broth or cream, half-and-half, or milk to make it creamy.
- Can be made 2-3 days ahead of time and refrigerated.
- Reheat in the microwave on MEDIUM until heated through, stirring halfway through. Or, transfer to a saucepan and reheat on the stove.
- Cool completely, then place in an airtight container. Freeze for one to two months.
- Thaw in the refrigerator or the microwave.
- Reheat in the microwave or stovetop.
Nutrition
Serving: 1Calories: 113kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 720mgPotassium: 152mgFiber: 1gSugar: 1gVitamin A: 266IUVitamin C: 12mgCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This gravy turned out perfectly! Thank you!
Hi, JD, Awesome!! Thanks so much and happy it worked out so well for you.