• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Sauces Dressings and Marinades

    By Carol · Published: Nov 20, 2021 · Modified: Nov 20, 2021 · This post may contain affiliate links. Please read my disclosure.

    How to Make Gravy Without Drippings

    Jump to Recipe
    5 from 2 votes
    1 hour 5 minutes

    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!

    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 along with how to prep. See the recipe card below for the exact quantities.

    Ingredients for How to Make Gravy Without Drippings.

    Ingredient Notes:

    • 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.

    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 ⅓).
    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 5-10 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 2-3 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 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.
    Gravy in white gravy boat on beige napkin with plates, wine glass and stuffing in the background.

    Frequently Asked Questions:

    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 with:

    • Roast Turkey Breast with Traditional Stuffing
    • Herb and Garlic Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
    • Garlic Herb Butter Roast Chicken with Root Vegetables
    • Make-Ahead 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

    Join the From A Chef’s Kitchen mailing list to get all the latest posts and more!

    Gravy in white gravy boat on beige napkin.

    How to Make Gravy Without Drippings

    5 from 2 votes
    By: Carol | From A Chef’s Kitchen
    With only five ingredients, this method for How to Make Gravy Without Drippings will be your go-to gravy solution all year round!
    PRINT RECIPE PIN RECIPE
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Sauces Dressings and Marinades
    Cuisine American
    Servings 8
    Calories 113 kcal

    Equipment

    • Saucepan
    • Measuring Cups
    • Whisk
    • Gravy Boat

    Ingredients
      

    • 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

    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 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. 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

    MAKE AHEAD:  Can be made 2-3 days ahead of time.  Reheat in the microwave on MEDIUM until heated through, stirring halfway through.  Can also be transferred to a saucepan and reheated on the stove.
    FREEZER-FRIENDLY:  Cool thoroughly then place in an airtight container. Freeze for one to two months. Thaw in the refrigerator or in the microwave.

    Nutrition

    Serving: 1 | Calories: 113kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 720mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 12mg | Calcium: 14mg | Iron: 1mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Make-Ahead Mashed Potatoes (Mashed Potato Casserole)
    Sausage Stuffing with Fennel and Leeks »
    88 shares
    • Share3
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

    Garlic Herb Muffin Pan Potato Galettes

    Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

    Vegan Thai Green Sweet Potato Curry

    Italian Pot Roast (Straccato) and Oven-Baked Gorgonzola Polenta - Overhead hero shot

    Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Spicy Asian Pork Cabbage Rolls overhead shot of entire pan

    Spicy Asian Pork Cabbage Rolls

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Cuban Style Mojo Marinated Pork Tenderloin with Black Beans - Overhead shot on blue background

    Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans

    Summer is Salad Season!

    Easy Tomato Salad - Hero overhead close-up shot of salad on white platter with serving fork

    Easy Fresh Tomato Salad

    Southwest Layered Salad - Close-up of salad in Mason jar

    Southwestern Layered Salad + Review: Simply Vegetarian Cookbook

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Massaged Kale, Beet and Blueberry Salad with Honey - Balsamic Dressing - Overhead hero shot of salad in wood bowl on gray stone background

    Massaged Kale Beet and Blueberry Salad with Honey Balsamic Dressing

    Summer Fruit Salad with Orange Vanilla Yogurt Dressing

    Summer Fruit Salad with Orange Vanilla Yogurt Dressing

    Autumn Panzanella Salad - Overhead hero shot of salad in wood bowl on dark blue background

    Autumn Panzanella

    French Lentil Salad on white background in white bowl with serving spoon and fork

    French Lentil Salad

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Middle Eastern Chopped Salad - Close-up hero shot of the salad in a white bowl garnished with mint sprigs and lemon slices

    Middle Eastern Vegetable Salad

    Southwestern Orzo Pasta Salad with Cilantro Lime Dressing

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 3Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    88 shares