Skip to Content

Easy Recipe for Gravy without Drippings

Sharing is caring!

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.

This post contains affiliate links, please read my full disclaimer here.

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:

Print Pin
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 Tablespoon 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 teaspoon 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
My Southern Air Fryer ECookbookFind all my Top Southern Air Fryer recipes in one place! My Southern Air Fryer ECookbook!
Subscribe to my YouTubeSubscribe to my YouTube Channel for full length recipe videos. Click the bell icon to be notified when I upload a new video.
Tried this recipe? Share on InstagramMention @Myforkinglife or tag #myforkinglife!
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.

Sharing is caring!

Previous
Moist Chocolate Cola Cake
Next
Caribbean Rum Cake
Recipe Rating




Barb.

Tuesday 5th of April 2022

How much gravy does it make.I am having 6 people?.thanks

Tanya

Tuesday 5th of April 2022

This yields a little more than 1 cup.

Brad

Thursday 10th of February 2022

Very Tasty. Tried it tonight with some leftover Thanksgiving Turkey and it was Wonderful.

Tanya

Friday 11th of February 2022

Thanks Brad! So glad you liked the recipe :)

Susan

Tuesday 8th of February 2022

Thank-you for this wonderful recipe! Just what I needed since I had purchased a roast chicken from the deli, and had leftovers to go with some homemade mashed potatoes. It is simply(and simple)delicious!!!

Ann

Wednesday 15th of December 2021

Tanya, do you think I could freeze this in portions and get it out when I need? There's only two of us so it's a bit of a nuisance making a tiny batch of gravy 3ach time.

Tanya

Wednesday 15th of December 2021

Hi Ann, yes you can. Here's some additional info on the best way to freeze it. https://www.thespruceeats.com/how-to-store-gravy-1807769

JimmyB

Monday 22nd of November 2021

Hi Tanya: I just ran across this recipe and am eager to try it. There are times when I cook something that could use gravy (meat loaf with mashed potatoes for example) and yet not really a good way to make gravy. This sounds perfect. I was intrigued by your offering giblet and dripping gravy as 2 separate and distinct gravies. In our family we boiled the giblets, chopped them and added them to the dripping gravy. One advantage to that is that you can ladle out some dripping gravy before adding the giblets in case you have a guest who does not like giblets. Thanks for all of your offerings, I am looking forward to exploring them.