How to Make Gravy Without Drippings

4.80 from 5 votes

Total Time: 1 hr 5 mins

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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!

Gravy in white gravy boat on beige napkin with ladle.

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!

Gravy in white gravy boat on beige napkin.

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.

Ingredients for How to Make Gravy Without Drippings.

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.
Chicken broth in stainless steel 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).
Reduced chicken broth in stainless steel saucepan.
  • 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.
Melted butter in stainless steel 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. 🙂
Flour added to melted butter in stainless steel saucepan.
Whisk whisking butter and flour in stainless steel saucepan.
  • 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.
Gravy in stainless steel saucepan.
  • Pour it into your fanciest gravy boat and everyone will think you’re a magician!
Gravy in white gravy boat on beige napkin with sage sprig.

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.
Gravy in white gravy boat on beige napkin with plates, wine glass and stuffing in the background.

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:

Sweet on sauces? Get all my Sauce, Dressing and Marinade Recipes at Sauces, Dressing and Marinades – From A Chef’s Kitchen

4.80 from 5 votes

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!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8
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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.
TIPS:
  • 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.
MAKE AHEAD:
  • 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.
FREEZER-FRIENDLY:
  • 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.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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2 Comments

  1. JD says:

    5 stars
    This gravy turned out perfectly! Thank you!

    1. Carol says:

      Hi, JD, Awesome!! Thanks so much and happy it worked out so well for you.