This easy recipe for gravy without drippings is perfect for when you want delicious gravy but don’t have the drippings to get it done. It’s made from scratch, no packets, and has a delicious gravy flavor.
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Full Recipe Ingredients/Instructions are available in the
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blog post.
I want gravy and I don’t have the drippings. This happens to me often and I’m sure it’s happened to you too. Luckily, you don’t need drippings to make a delicious brown gravy on the stovetop that is full of amazing flavor.
The key to the perfect gravy without the drippings is all about technique. You’ve got to sauté the right vegetables in the right fat, add the right amount of flour and brown it to the perfect caramel color, add some low-sodium broth and reduce. I promise you, it’s quite easy and perfect.
Ingredients Needed
- Unsalted butter - Typical gravy recipes use drippings from the meat to create the base of the gravy. Since this recipe uses no drippings, we will use butter instead.
- Vegetables - Onions, Carrots, and Celery, the mirepoix, are used as the base flavor of this gravy.
- Broth - I use both chicken and beef broth in this recipe, resulting in a brown gravy. But these can be subbed with vegetable broth, all chicken broth, or all beef broth. You can even sub with turkey broth.
- Herbs & Seasoning - Dried bay leaf, dried thyme, salt, and black pepper are added to round out the flavor in this gravy.
How to make brown gravy without meat drippings
I use prep containers to place all my ingredients before I get to the stove. Chop your onion, carrot, and celery stalk. Measure out your butter, flour, and seasonings. Open your broth.
Melt butter in sauce pan over medium-high heat in a skillet. Add onions, carrots, and celery stalk and stir consistently until vegetables have softened, about 8-9 minutes. Do not stop stirring at this point or your butter may get too hot and burn. Burnt butter = bitter gravy.
Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes to allow the flour to cook. You’ll notice that your flour is getting darker, which is perfectly fine. Your flour should turn a tan/light caramel color. Any darker than that can leave you with bitter gravy.
Once your flour has reached the desired color, stir in beef and chicken broth. Add bay leaf and thyme.
Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Use a metal spoon to remove any foam that appears around the edges.
After 20-25 minutes, your gravy should be thick enough to coat the back of a spoon.
Use a colander and drain the gravy. Discard the vegetables.
Serve and enjoy 🙂
How long does this gravy last?
This homemade gravy will last for 4 days in the refrigerator. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for 2-3 months and defrost it in the fridge before reheating.
Can I make this gravy without flour?
Yes! Keep this gravy gluten-free by thickening it with cornstarch instead of flour. To thicken the gravy with cornstarch, omit the flour and stir the broth into the melted butter and vegetables over medium heat. Allow the broth to simmer for about 10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.
Can I make this gravy ahead of time?
Yes, you can make gravy 3-5 days ahead of time. Store the gravy in an airtight container in the refrigerator. When you're ready to use it, simply reheat the gravy over low heat until it's warmed through.
NOTES
- It’s so important to make sure you don’t let the gravy get too brown during the sautéing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix.
- If you find that the butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is the key to stopping it from burning.
- You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy.
- You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.
- Swap the vegetables for onions, and make a delicious onion gravy.
I hope you enjoy this gravy recipe as much as we do!
If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes.
You could also serve it along with these yummy favorites:
For a Full Southern Meal, throw in these recipes:
- Creamy Baked Macaroni and Cheese
- Instant Pot Collard Greens
- Corn Casserole
- Southern Candied Sweet Potatoes
- Perfect Air Fryer Pork Chops
- Buttered Cabbage
Yes, but you will need to add extra seasoning to ensure the gravy isn't bland.
Your best bet to avoid a lumpy gravy is to create a roux by adding the flour to the fat. Allow the flour to cook into the fat while whisking. Cook for a few minutes. Then slowly add in the liquid while whisking.
To fix a thin gravy, simply let it cook a little longer. Gravy will reduce over time. The longer it simmers, it will thicken and concentrate the flavor.
To fix a thick gravy, whisk in more liquid. Taste the gravy and adjust to taste.
If you have tried this gravy without drippings recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Easy Recipe for Gravy without Drippings
Ingredients
- 4 Tablespoon unsalted butter
- 1 onion chopped
- 1 carrot peeled and chopped
- 1 rib celery chopped
- ¼ cup all-purpose flour
- 14 oz chicken broth low sodium
- 14 oz beef broth low sodium
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a 10-inch skillet, melt butter over medium-high heat. Add carrot, celery, and onion and stir for about 8-9 minutes to allow the vegetables to soften.
- Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes until your vegetables are a tan/caramel color.
- Pour in beef broth and chicken broth and stir, removing any stuck bits from the bottom of the skillet. Add bay leaf and dried thyme.
- Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Your gravy should be thick enough to coat the back of a spoon. Remove any foam that appears around the side of the skillet with a spoon.
- Use a strainer and drain the gravy. Discard the vegetables.
- Season with salt and pepper to taste.
Suggested Tools
Video
Notes
- It’s so important to make sure you don’t let the gravy get too brown during the sauteing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix.
- If you find that your butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is key to stopping it from burning.
- You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy.
- You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.
Nutrition
This post was updated on September 12th, 2022 with additional helpful recipe tips.
Muriel says
Hi Tanya
This is an excellent recipe. When I make a beef gravy from the drippings Tanya, I always add a 1/4 tsp. I know I know you are probably saying to yourself “ VANILLA”
I said the same thing to myself many moons ago. But trust me , it works and boy oh boy this really brings beef your gravy to another level and believe you me , you will get a zillion raves for adding this to your gravy. I am 75 years young and have been doing that vanilla tip for years and it is yummy. I must try the 1/4 tsp, vanilla on this gravy as well. Forgot to when I was making this recipe. Don’t know how it would work on chicken and beef stock though, but I am sure going to give it a try.
Thank You for all your wonderful recipes.
Muriel.
Tanya says
Hi Muriel, I'm trying the vanilla next time. I bet it does really bring out the other flavors. I would have never thought of it. Thank you so much! I look forward to trying it.
Mei says
Can this be cooked in the pressure cooker?
Tanya says
Hi Mei, this recipe works best on the stovetop. I've never tested it in the pressure cooker.
Eric Sims Jr. says
Thank you!! Your recipe is great!! I swapped out the chicken and beef broth for vegetarin broth, and it is delicious. Your recipes always taste great. Thank you.
Al Fabrizio says
Preparing this today. It's really good. My 11 y/o tells me it has just the right balance of flavor. I agree, although I tossed in a big sprig of fresh thyme because there was some in the fridge. Many thanks!
Tanya says
Thank you Al, so glad you all liked the recipe 🙂
Sonya says
Just finished making this and it's SOOOO good! I didn't want to worry about making the gravy after the turkey's done with trying to get everything together at the same time. Thanks for this recipe!
Tanya says
Thank you Sonya! So glad you liked the recipe 🙂
Sarah says
This has been my go to since I found your recipe. Making it again a day before thanksgiving because it reheats so well and makes the day way less stressful. Everyone loves it. Thanks for the great recipe.
Tanya says
Thank you Sarah 🙂 Happy Thanksgiving!
Amy says
Made this recipe last night and all, even the picky eaters loved it. It was easy to do and I didn't have to run out and buy special. Thanks so much, I've always wondered how to make a flavorful gravy without pan droppings. Here it is!
Amy says
Oops, I definitely meant drippings?
Tanya says
Thanks so much Amy! I agree, it's great not having to take a special trip just for some gravy.
Amber says
Can this be made the night before and reheated the day of?
Tanya says
Yes it can be.
Barb says
Would this gravy be good with ham?
Tanya says
Hi Barb, I haven't tried it with ham but I wouldn't serve it with it. This gravy is more on the savory side. I like a bit of a sweeter gravy with my ham.
Yamazakura says
Also, have you figured out any use for the discarded vegetables? I wonder if they couldn't go in a croquette or something.
Tanya says
I haven't tried that to be honest. I hate scraps but I find that they usually don't taste as well after cooking in stocks. I haven't thought of how they might be after the gravy.
Karen Lewis says
I use half the amount of vegetable especially the onion and carrot, and then at the end of the cooking time I just puree the vegetables into the gravy mixture. Adds flavour and naturally thickens!
Yamazakura says
When you let it simmer, do you leave it on medium-high the whole time?
Tanya says
Yes, I leave it on medium-high the whole time. I just make sure to stir every few minutes.
Sally says
Just wondering why beef AND chicken broth?
Tanya says
Simply for the flavor profile. You could use all chicken or all beef but the combo taste even better.
Beth says
I often will buy a roasted chicken at the store and forget to buy the gravy - so this is a game changer for me! Printing this recipe asap!
Denay DeGuzman says
What a delicious no-drippings gravy dish! I made this savory recipe for our Friendsgiving gathering, and it was a big hit. Everyone loved it!!!
Tanya says
How awesome! So glad you all enjoyed it 🙂
Charlotte Y Kearn says
I love all of your recipes, well at least I think so. I should say all the ones I've made. I love ideas and tips too, they really help. Keep up the work, it's really appreciated by others. We love you!!!
Tanya says
Thank you so much Charlotte!!! I appreciate you for making the recipes and leaving comments like this. They keep me creating and sharing 🙂