Easy Recipe for Gravy without Drippings

Name: Easy Recipe for Gravy without Drippings
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
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

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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.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I make a lot of dishes where I don’t have drippings to make a gravy. Knowing how to make a gravy without these drippings is a must. This gravy relies on vegetables, butter, flour, and a little bit of seasoning to make it taste oh so delicious. The flavor comes from technique. I cook onion, carrot, and celery in butter, brown the flour to a light caramel color, then simmer it all in chicken and beef broth. Once it’s thick, I strain out the vegetables so the gravy is smooth.

If you do have drippings, my gravy made from pan drippings is the one to use. For another option with no drippings, try my brown gravy recipe.

Happy Cooking,

Tanya

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Unsalted butter - This takes the place of drippings as the fat for your gravy. Unsalted lets you control the salt at the end.
Onion, carrot, and celery - These flavor the butter and the broth. You strain them out at the end, so the chop doesn’t need to be neat.
All-purpose flour - This thickens the gravy. Browning it to a light caramel color adds flavor. For gluten-free gravy, see the cornstarch option below.
Low-sodium chicken and beef broth - Using both gives you a brown gravy. Low sodium matters because the broth reduces as it simmers, and regular broth can end up too salty. You can also use all chicken, all beef, turkey, or vegetable broth.
Bay leaf, dried thyme, salt, and pepper - Add salt and pepper at the end, after the gravy has reduced.

How to make brown gravy without meat drippings

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Prep everything first. Chop the onion, carrot, and celery, and measure out the butter, flour, and seasonings. Open your broth. Once the butter is in the pan you need to keep stirring, so have it all ready before you start.

all ingredients for gravy without drippings in prep containers

Step 2: Soften the vegetables. Melt the butter in a 10-inch skillet over medium-high heat. Add the onion, carrot, and celery and stir constantly until they soften, about 8 to 9 minutes. Don’t walk away here. Burnt butter makes bitter gravy. If the butter browns too fast, turn the heat down to medium.

vegetables being softened in skillet with red silicone spatula

Step 3: Brown the flour. Sprinkle the flour over the vegetables and keep stirring for 3 to 4 minutes. The flour will darken to a tan, light caramel color. Stop there, because any darker can make the gravy bitter.

Step 4: Add the broth. Pour in the beef and chicken broth, stirring and scraping up any bits stuck to the bottom of the skillet. Add the bay leaf and thyme.

broth being poured into a skillet with whisk stirring

gravy in skillet with bay leaf and dry thyme

Step 5: Simmer. Let the gravy simmer for 20 to 25 minutes, stirring now and then. Skim off any foam around the edges with a metal spoon. It’s ready when it coats the back of a spoon.

Gravy in skillet with spoon dipping into the middle

Step 6: Strain and season. Pour the gravy through a strainer, pressing on the vegetables to get all the gravy out, then discard them. Season with salt and pepper to taste.

Gravy being drained through strainer with red spatula pushing it through

How long does this gravy last?

This homemade gravy will last for 4 days in the refrigerator. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for 2-3 months and defrost it in the fridge before reheating.

Can I make this gravy without flour?

Yes! Keep this gravy gluten-free by thickening it with cornstarch instead of flour. To thicken the gravy with cornstarch, omit the flour and stir the broth into the melted butter and vegetables over medium heat. Allow the broth to simmer for about 10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

Can I make this gravy ahead of time?

Yes, you can make gravy 3-5 days ahead of time. Store the gravy in an airtight container in the refrigerator. When you're ready to use it, simply reheat the gravy over low heat until it's warmed through.

Tanya's Top Tips

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 the 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.
If you have pan drippings, use my How to Make Gravy From Drippings recipe instead.
Swap the vegetables for onions, and make a delicious onion gravy.

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:

Air Fryer Turkey Breast
Instant Pot Turkey Breast

For a Full Southern Meal, throw in these recipes:

Can I use water instead of broth?

Yes, but you will need to add extra seasoning to ensure the gravy isn't bland.

How can I avoid lumps in my gravy?

Your best bet to avoid a lumpy gravy is to create a roux by adding the flour to the fat. Allow the flour to cook into the fat while whisking. Cook for a few minutes. Then slowly add in the liquid while whisking.

How do I fix a gravy that is too thin?

To fix a thin gravy, simply let it cook a little longer. Gravy will reduce over time. The longer it simmers, it will thicken and concentrate the flavor.

How do I fix a gravy that is too thick?

To fix a thick gravy, whisk in more liquid. Taste the gravy and adjust to taste.

If you have tried this gravy without drippings recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Tanya Harris