How to Make Gravy Without Drippings

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!

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!

Recipe Ingredients:

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.

• 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:

Serve with:

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