How to Make Gravy without Drippings
Here's how to make gravy without drippings with five ingredients. Use this easy gravy recipe for any dinner or make turkey gravy without drippings at the last minute!
Servings: 2.5 cups
Calories: 82kcal
Ingredients
Ingredients for 2 ½ cups gravy
- ¼ cup Unsalted Butter or pan drippings
- ⅓ cup Flour
- 3 cups Broth or Stock Use only 2 cups for extra-thick gravy
- ½ teaspoon Salt as needed to adjust taste
- ¼ teaspoon Black Pepper
Instructions
- Heat the BUTTER (or pan drippings) in a saucepan over medium heat.
- Whisk the FLOUR into the butter and cook a few minutes until golden. The longer it cooks, the deeper the color.
- Gradually whisk in the BROTH or STOCK (about 2 cups for thicker gravy and up to 3 cups for thinner gravy). Continue heating it for about 5 minutes until it thickens.
- Remove from heat. Season with SALT and PEPPER. Serve warm.
- Store leftovers in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer (longer if vacuum-sealed).
Video
Notes
Warm the broth first. Room temperature or slightly warm broth blends in faster and keeps the gravy smoother.
Keep the heat steady. Avoid high heat for gravy. Medium heat lets the roux cook without burning.
Whisk from the bottom. It pulls up any bits that start to stick so the gravy stays silky.
Taste as you go. Broth varies in saltiness, so add salt slowly.
Let the gravy rest. It thickens a little as it cools, which is normal.
Reheat slowly. Warm it over low heat and whisk to bring the texture back.
Nutrition
Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 258mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg