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!
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!
- 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 corn starch 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.
- 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 ⅓).
- 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 four to five minutes or until thickened.
- It will thicken upon standing so let is stand for 5-10 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!
- 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 just mark it with a pen or marker but you’ll want to discard 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 then add it back to the gravy and simmer a little while longer. (Be sure to let it rest a bit as it will thicken 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.
Frequently Asked Questions:
You can make this gravy two to three days in advance. Just refrigerate until needed.
Absolutely! Just cool thoroughly then place in an airtight container. Freeze for one to two months. Thaw in the refrigerator or in the microwave.
Use a gluten-free flour blend, corn starch, arrowroot or sweet rice flour (Mochiko) which we use a lot in the personal chef industry.
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How to Make Gravy Without Drippings
- 6 cups chicken broth or stock or turkey or beef broth or stock
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 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 ⅓ 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. Let it stand 5-10 minutes before making any adjustments.
- Taste to see if it needs salt. If so, add salt and freshly ground black pepper to taste.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.