How to Make Gravy Without Drippings

4.80 from 5 votes

With only five ingredients, this method for How to Make Gravy Without Drippings will be your go-to gravy solution all year round!

Prep Time5

Cook Time1

Total Time1 5

Course: Sauces Dressings and Marinades

Cuisine: American

Diet: Low Lactose

Servings:

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.

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.