My quick and easy recipe for brown gravy without drippings is ideal when you want to make a great tasting gravy, but don’t have any meat drippings. I use a combination of both beef and chicken broth and then flavor my brown gravy recipe with Worcestershire sauce, onion and garlic powder.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
This best brown gravy recipe is easy as it uses ingredients most of us will already have in our stores at home.
I start by making a brown gravy roux with unsalted butter and flour. Making the brown gravy with flour means that the flour will thicken the gravy as it cooks.
It’s a great make ahead gravy recipe, you can make it up earlier in the day and reheat when you’re ready to eat. However, as it only takes 15 minutes to cook, it is super simple to pull together at the last minute too.
Here’s a list of what you will need to make this brown gravy recipe:
- Roux – Unsalted butter and all-purpose flour provide the flavor and help thicken the gravy. If you have drippings from meat, you can use that in place of the butter.
- Worcestershire sauce – since this recipe does not use drippings, this sauce gives the gravy an umami flavor.
- Seasoning – Garlic powder, onion powder, ground thyme, salt, and black pepper
- Liquids – For this gravy, I prefer the combo of beef broth and chicken broth. Feel free to use all beef or chicken instead.
How to make giblet gravy
Melt butter in a large skillet over medium heat.
Sprinkle flour over the skillet and whisk. Continue to cook and whisk for 1-2 minutes, until the flour is toasty.
Whisk in Worcestershire sauce, garlic powder, onion powder, and ground thyme.
Then slowly whisk in beef broth and chicken broth until whisked in.
Allow the mixture to simmer for 10-12 minutes, stirring occasionally until the gravy has thickened. It should coat the back of a spoon.
Remove from heat and season with salt and pepper. Serve and enjoy.
These tips will help you make the best brown gravy you’ve ever tasted:
- Take care not to burn the butter when making the gravy base, as this can result in bitter tasting gravy. If the butter and flour are browning too quickly, turn down the heat.
- Using good quality beef and chicken broth will make a big difference to the flavor of the finished gravy. If you have homemade broth this is a great use for it.
- I use unsalted butter and low sodium beef and chicken broths to make this gravy as this avoids the gravy becoming too salty as it thickens and reduces. Instead I prefer to season brown gravy to taste, with salt and pepper once the gravy has cooked.
- Make gravy in a skillet with high sides. The skillet allows the roux to cook evenly and the gravy to reduce faster.
- I use both chicken and beef broth for this recipe. Feel free to use all beef broth if you prefer.
- Add some fresh herbs like parsley, sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
- You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.
What do you serve it with?
If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes.
Brown gravy is quick and easy to cook so perfect to serve as part any roast dinner or to add to a quick dinner through the week. It’s also great for your Thanksgiving or Christmas dinner and great with these recipes here:
- Roasted Air Fryer Turkey Breast
- Instant Pot Turkey Breast
- Sous Vide Turkey Breast
- Air Fryer Turkey Tenderloin
- Cranberry Sauce
- Cornbread Dressing
How to store make ahead brown gravy
To refrigerate: This brown gravy can easily be made ahead of time and reheated. Once cooked, let the gravy cool completely before storing it in an airtight container in the fridge. It’s best to used within 3-4 days, and reheat it to a boil before serving.
To freeze: Gravy freezes well, so it’s a great option if you want to get ahead. Let cool completely then pour into an airtight container and place in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Remove the all purpose flour from the gravy and instead thicken the gravy with cornflour. Melt the butter and add the flavorings and beef and chicken broths. Then remove a ladle of gravy into a small bowl and add 2 tablespoons of cornstarch and whisk to smooth. Pour this mixture back into the gravy and whisk to combine. Simmer for 1-2 minutes until the gravy has thickened up.
Yes you can, but you will need to add lots of extra seasoning and flavorings to ensure the gravy doesn’t taste bland.
The best way to avoid lumpy gravy is to make a brown gravy roux of melted butter and flour. Allow the flour to cook into the fat, then whisking, slowly add the beef and chicken broth. Constant whisking will stop any lumps from forming.
If your gravy is too thin, continue simmering it until the gravy reduces.
If your gravy is too thick, whisk in a little more liquid, either broth or water, to loosen it a little. Then remember to check the gravy again for seasoning and adjust if necessary.
If you have tried making my Brown Gravy recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Brown Gray Recipe (No Drippings)
- Melt butter in a large skillet over medium heat. Sprinkle flour over the skillet and whisk. Continue to cook and whisk for 1-2 minutes.
- Whisk in Worcestershire sauce, garlic powder, onion powder, and ground thyme. Then slowly whisk in beef broth and chicken broth until whisked in.
- Allow the mixture to simmer for 10-12 minutes, stirring occasionally until the gravy has thickened. It should coat the back of a spoon.
- Remove from heat and season with salt and pepper. Serve and enjoy.