how to make gravy without meat juices

How to make gravy without drippings recipe.

Learn how to make gravy without drippings today. This easy homemade gravy recipe makes a perfect batch of gravy every time, with a handful of simple ingredients. Perfect for holidays like Thanksgiving and Christmas.

Pouring gravy over a bowl of mashed potatoes.

Do you need to make gravy, but don't have drippings? Maybe you're deep frying a turkey this year, or want to make gravy the day before Thanksgiving to free up space on the stove.

Don't worry! You can make a great tasting gravy without drippings. Plus, this gravy is easy to make ahead of time and refrigerate or freeze until the big day.

I've also included my "Thanksgiving gravy" which includes a handful of extra ingredients that add flavor and depth to your gravy. Serve alongside a batch of creamy mashed potatoes.

Or, try my new spicy cajun gravy, made with your favorite hot sauce!

What are drippings?

Drippings are the fat that has dripped off of your meat while cooking.

If you're making gravy for your Thanksgiving turkey, for example, you'd reserve the fat and juices that collect in the bottom of the turkey pan.

After allowing the fat and juices to separate, you'd then use a portion of the fat (instead of butter that we use in this recipe), and the juices (instead of, or in addition to, a stock or broth), to make your gravy.

Using drippings and juices from meat you've just made is an easy way to add tons of flavor to your gravy. The drippings will include any flavor you've seasoned your meat with, as well as flavorful juices from the meat itself.

Ingredients and substitutions

Ingredients for a homemade gravy. Unsalted butter and salt can be substituted with salted butter.

If you'd like to make beef gravy or vegetarian gravy, you can substitute the chicken broth with beef broth or vegetable broth instead.

Whisking

Whisking is an extremely important step in making a good gravy. This ensures that your gravy remains smooth and lump free. I like to use this oxo flat whisk for sauces and gravies, but any regular whisk will work.

Making a roux

In a saute pan or saucepan over medium heat, melt your butter. Add your flour and pepper, and whisk until combined and no lumps remain.

What you've just made is called a roux. A roux is equal parts of butter and flour mixed together. A roux is used to thicken sauces, gravies, and soups.

Making your gravy

To make a gravy, slowly add your chicken broth to the roux, whisking constantly. This ensures that your gravy does not get lumpy. Your gravy will look thin at this point - this is normal. Next, allow the gravy to cook down and thicken.

Cook your gravy until desired thickness is achieved. The longer you cook your gravy, the thicker it will become.

If your gravy feels like it's sticking to the bottom of the pan, turn the heat down slightly - your pan may be too hot. Continuous whisking will also help to prevent your gravy from sticking to the pan.

Seasoning your gravy

I like to leave the salt for last. Two reasons - your broth or stock will likely already contain some sodium. Also, everyone has a different taste for salt, and I'd like for you to season it to your tastes. You're the one enjoying this homemade gravy, after all.

Remove your gravy from the heat and do a taste test. If it needs more salt, add more until you are happy with the taste.

Shown is a Le Creuset 12 ounce Gravy Boat in White, which fits one batch of gravy perfectly.

How to store gravy

Here's the best part about this recipe. Your gravy can be made up to 3 days ahead of time and stored in the refrigerator.

You can also freeze gravy for up to three months. I like to store my gravy in glass mason jars.

When freezing any liquid, be sure to leave at least an inch of space at the top. Liquids will expand in the freezer, so you'll want to give it a little extra space when filling your container.

If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.

How to reheat gravy

Pour your gravy into a saucepan and warm over medium heat. Whisk until warmed through.

You may need to add a small amount of water to thin your gravy, as it will continue to thicken as it cooks.

Adding more broth or stock will add more sodium to your already seasoned gravy, which is why I suggest adding water instead. Otherwise, you may end up with an over-seasoned and salty gravy.

White bowl filled with mashed potatoes and gravy.

Shown here with my Creamy Mashed Potatoes. I also love to make gravy to pair with Southern Cornbread Dressing.

Thanksgiving gravy

Now that you know how to make gravy, you may want to add some extra flavor. I like to call this version my Thanksgiving Gravy, but it's great for any time of year. You can find both versions in the recipe card below.

To make my Thanksgiving gravy, you'll be adding onion, garlic, and poultry seasoning. Don't have poultry seasoning? Try adding a combination of thyme, rosemary, and sage instead.

If you don't like a lumpy gravy (from the onions and garlic), pour gravy through a fine mesh sieve before filling your gravy boat.

How To Make Gravy Without Drippings

Learn how to make gravy without drippings today. This easy homemade gravy recipe makes a perfect batch of gravy every time, with a handful of simple ingredients. Perfect to make ahead gravy for the holidays.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings: 4 servings

Calories: 147 kcal

Basic Gravy

¼ cup unsalted butter
¼ cup all-purpose flour
¼ teaspoon pepper
2 cups chicken broth or stock
½ teaspoon salt to taste

Thanksgiving Gravy (optional additions)

1 small onion minced
2 cloves garlic minced
1 teaspoon poultry seasoning

Basic Gravy

In a saute pan or saucepan over medium heat, melt butter.
Whisk in flour and pepper until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking continuously. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
Remove pan from heat and season with salt to taste.

Thanksgiving Gravy

In a saute pan or saucepan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
Whisk in flour and pepper until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
Remove pan from heat and season with salt to taste.

Gravy can be made up to 3 days ahead of time and stored in the refrigerator, or frozen for up to 3 months.
If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.
Reheating gravy: Pour gravy into a saucepan and warm over medium heat. Whisk until warmed through. Add water as needed if gravy is too thick.
Don't have poultry seasoning? Try adding a combination of thyme, rosemary, and sage instead.
Chicken broth can be substituted with any type of broth you have on hand, like turkey, beef, pork, or vegetable broth.

Course: Side Dish

Cuisine: American

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