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It is easy to learn how to make gravy without drippings. This easy homemade gravy needs no drippings, just a few simple ingredients. While it is easy enough for weeknight dinners, it is especially perfect for Thanksgiving turkey and Christmas ham!
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Why I love this recipe
This gravy is flavorful but doesn’t need the drippings so I can make it ahead of time and keep it in the refrigerator or freezer, saving me precious time in the kitchen during the hectic holiday meal prep days.
What to substitute for drippings in gravy
When we make gravy with drippings we separate the drippings into two layers: a fat layer and juices layer. To make gravy without the drippings we will substitute butter for the fat layer and broth or stock for the juices layer.
It’s a simple as that!
- butter – use unsalted butter so you can control the amount of salt in the final gravy
- flour – use flour to make a roux with the butter to thicken the gravy
- broth or stock – you can customize your gravy by the flavor of broth or stock you use: chicken, turkey, beef, pork, or vegetable broth all work well in this recipe
- seasonings – start with salt and pepper and customize the gravy with other seasonings, poultry seasoning, Italian seasoning, sage, thyme, garlic powder, onion powder…get creative!
Step 1: Making a roux
A roux is made by mixing equal parts fat and flour. This mixture thickens the liquid added to it such as is sauces, gravies, and soups. While traditional gravy uses the fat from the drippings to make the roux, this recipe substitutes butter.
The key to a really great gravy is making sure you adequately whisk the roux at the start. This prevents lumps in the gravy (no one wants a lumpy gravy!)
Add the butter to a saucepan and melt it. Add the flour and whisk, whisk, whisk!
Step 2: Finishing the gravy
Once there are no lumps remaining you can begin to SLOWLY add your broth or stock. You want to add it a little bit at a time while still continuously whisking to prevent lumps.
After adding all the broth you can add in your seasonings except salt, and bring to a simmer. Allow the gravy to cook, still whisking often, until you reach the desired thickness.
Tips for best results
- if the gravy starts to stick to the bottom of the saucepan reduce the heat
- whisking is the key-you want to be whisking the gravy almost continuously through the entire process
- never salt the gravy until it is at the desired thickness and removed from the heat, the process of cooking it down can significantly affect the saltiness of the final gravy and salting too early can make it too salty after cooking
Tip: if you’ve already salted your gravy add water or low-sodium broth instead of regular broth to make sure you don’t over-salt it.
- Turkey or Chicken Gravy – use turkey or chicken broth, add in 1 teaspoon poultry seasoning, 3/4 teaspoon onion powder, and 1/2 teaspoon garlic powder
- Brown Gravy – use beef broth, 1/2 teaspoon each onion and garlic powder, and 1/2 teaspoon Better than Bouillion
- White Country Gravy – substitute milk for the broth or stockand add freshly ground pepper if desired
One of the best parts of making gravy without drippings is there is no need to wait on whatever meat you are cooking! You can make this gravy ahead of time and refrigerate or freeze it until you are ready to use it!
Store in an airtight container in the fridge up to 3 days.
Freeze in a freezer-safe container up to 3 months. You can also freeze the gravy in an ice cube tray then transfer to a freezer bag for single-serve portions.
Reheat gravy over medium heat on the stovetop, adding a little extra broth or water as needed.
If you try this recipe please comment and rate it below, I love hearing from you!Print