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Easy Recipe for Gravy without Drippings

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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 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
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.

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. 

all ingredients for gravy without drippings in prep containers

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. 

vegetables being softened in skillet with red silicone spatula

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. 

vegetables with flour in skillet

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. 

Gravy in skillet with spoon dipping into the middle

Use a colander and drain the gravy. Discard the vegetables. 

Gravy being drained through strainer with red spatula pushing it through

Serve and enjoy 🙂

Gravy being poured onto mashed potatoes

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 your 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. 

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:

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5 from 4 votes

Easy Recipe for Gravy without Drippings

Here’s how to make easy and delicious gravy with no drippings. All made from scratch with no packet either.
Course Sauce
Cuisine American
Keyword gravy without drippings, how to make gravy, how to make gravy from scratch
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10 people
Calories 63.42kcal
Author Tanya

Ingredients

  • 4 Tbsp 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 tsp 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.

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

Calories: 63.42kcal | Carbohydrates: 4.24g | Protein: 1.18g | Fat: 4.77g | Saturated Fat: 2.95g | Cholesterol: 12.04mg | Sodium: 298.59mg | Potassium: 88.76mg | Fiber: 0.44g | Sugar: 0.77g | Vitamin A: 1159.01IU | Vitamin C: 3.95mg | Calcium: 10.65mg | Iron: 0.39mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Recipe Rating




Sonya

Wednesday 25th of November 2020

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

Wednesday 25th of November 2020

Thank you Sonya! So glad you liked the recipe :)

Sarah

Wednesday 25th of November 2020

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.

Amy

Monday 20th of January 2020

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

Monday 20th of January 2020

Oops, I definitely meant drippings?

Amber

Monday 23rd of December 2019

Can this be made the night before and reheated the day of?

Tanya

Monday 23rd of December 2019

Yes it can be.

Barb

Friday 20th of December 2019

Would this gravy be good with ham?

Tanya

Friday 20th of December 2019

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.

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