By: Author Michelle
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This Quick and Easy Gravy is velvety smooth and full of flavor, and there’s no drippings needed. All it takes is 5 simple ingredients and less than 10 minutes to make!
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When you need gravy but haven’t roasted any chicken, turkey, beef or pork to get those lovely drippings, don’t turn to a powdered mix or the jarred stuff. Whip up this fast and tasty homemade gravy instead!
Case in point: the Diner-Style Hot Turkey Sandwiches I posted last week. You’ve got to have gravy for those, but since they’re made with deli turkey, unless you have some leftover gravy, you need another option.
After making that recipe, I thought it would be helpful to post the gravy recipe separately for anyone who might want to know how to make a quick gravy without drippings. It comes in quite handy for lots of things.
For example, maybe you’re deep-frying or smoking your turkey this Thanksgiving, making a rotisserie chicken, fried chicken, or a meatloaf, or are simply serving some mashed potatoes with your dinner.
You can also use it as a substitute in recipes that call for jarred or canned gravy.
Or maybe you’ve got a craving for some poutine (French fries and cheese curds covered in gravy…oh, yeah!!!).
Now, is it going to have that rich, deep flavor that you get with real-deal gravy made from the drippings of roasted meat? No, probably not. BUT it’s really good in its own right and fits the bill perfectly in these situations!
And the best part is, since I always have the ingredients on hand, I can whip up a batch any time I need it!
It’s as simple as making a roux (a mixture of butter and flour that is cooked together). Then you add stock or broth – use chicken, turkey, beef, or any flavor you want – and simmer a minute or two until thickened. Done!
Ingredients you need:
- Unsalted butter
- All-purpose flour
- Broth or stock (chicken, turkey, beef, or any other flavor) (I used beef for this post.)
- Salt
- Pepper
Here’s a look at how to make Quick and Easy Gravy (Without Drippings):
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits:
- Since the broth/stock is what flavors this gravy, be sure to use one that has lots of flavor and tastes good to you, whether it’s homemade, canned, boxed, or a base like Better Than Bouillon (or bouillon powder or cubes) mixed with water.
- Concerned about saltiness? Consider using low-sodium versions.
- If your broth or stock is a little weak and your gravy doesn’t have a ton of flavor, add some bouillon powder (or cubes) or some base.
- Room temperature or warm broth will mix more easily with the roux than cold broth, so you might want to heat the broth to help prevent lumps.
- Simmer the gravy just until it has thickened, which takes only a minute or two (it is a medium-thick gravy; it will not be super-thick).
- The longer you cook it, the more it will reduce and concentrate the flavor (which you shouldn’t need to do because the broth is already plenty flavorful), and this could end up making the gravy too salty.
- In the rare instance that your gravy is a little lumpy (hey, it happens)…no worries! Pour it through a fine mesh strainer, and no one will ever know!
- Feel free to experiment by adding herbs or other seasonings, such as garlic powder, onion powder, poultry seasoning, sage, rosemary, thyme, Worcestershire sauce, a little sherry or wine, etc.
- For a little extra richness and creaminess, you can whisk in a splash or two of heavy cream right before serving.
- Gravy thickens quite a bit as it cools, and it can also form a skin on top, so keep it warm until ready to serve.
- Refrigerate any leftover gravy in an airtight container for up to 3 to 4 days.
- To freeze, place cooled gravy in a freezer bag or freezer-safe container and freeze for up to 3 months (thaw before reheating).
- Reheat over low heat, whisking frequently. It will likely be super thick at first but should thin out as it gets hot. Add a little broth, if needed after it heats up, to thin it out.
And guess what? If you have drippings, you can totally use them to make this gravy!
I suggest using a fat separator first to separate the fat from the drippings (fat will be on top). Then replace all or some of the butter with the fat (I would do half and half), and use some of the drippings along with enough broth to make 2 cups. YUM!!
I hope you try this recipe for Quick and Easy Gravy (Without Drippings) and love it as much as I do. Thanks for visiting today!
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Quick and Easy Gravy (Without Drippings)
This Quick and Easy Gravy is velvety smooth and full of flavor, and there's no drippings needed. All it takes is 5 simple ingredients and less than 10 minutes to make!
5 from 1 vote
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Prep Time: 3 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 8 minutes minutes
Servings: 6 (about 1/3 cup each; recipe makes 2 cups total)
Calories: 72
Author: Michelle / Now Cook This!
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups stock or broth, chicken, turkey, beef (or any flavor you like)
- salt, to taste
- pepper, to taste
Instructions
In a small to medium saucepan (I recommend a 2-quart saucepan or larger), melt the butter over medium-low heat.
When the butter is completely melted, add the flour and whisk to combine until the mixture is smooth. Cook, whisking constantly, for one minute (this step cooks out the raw flour taste).
While whisking constantly, slowly add the broth or stock to the pan; whisk until smooth.
Increase the heat and bring to a boil (the mixture will not thicken unless it comes to a boil), then reduce the heat and simmer, whisking constantly, just until the gravy has thickened, about 1 to 2 minutes.
Note: This is a medium-thick gravy, not a super thick gravy. Don't simmer it too long. The longer you cook it, the more it will reduce and concentrate the flavor, which could end up making the gravy too salty.
Turn off the heat and season to taste with salt (if needed) and pepper. Serve immediately.
Notes
Since the broth/stock is what flavors this gravy, be sure to use one that has lots of flavor and tastes good to you, whether it’s homemade, canned, boxed, or a base like Better Than Bouillon (or bouillon powder or cubes) mixed with water.
Concerned about saltiness? Consider using low-sodium versions.
If your broth or stock is a little weak and your gravy doesn’t have a ton of flavor, add some bouillon powder (or cubes) or some base.
- Room temperature or warm broth will mix more easily with the roux than cold broth, so if your broth is cold, you might want to heat it up to help prevent lumps.
- In the rare instance that your gravy is lumpy…no worries! Just pour it through a fine mesh strainer and no one will ever know!
- Gravy thickens quite a bit as it cools, and it can also form a skin on top, so if not serving immediately, keep it warm until ready to serve.
- Refrigerate any leftover gravy in an airtight container for up to 3 to 4 days.
- To freeze, place cooled gravy in a freezer bag or freezer-safe container and freeze for up to 3 months (thaw before reheating).
- Reheat over low heat, whisking frequently. It will likely be super thick at first but should thin out as it gets hot. Add a little broth, if needed after it heats up, to thin it out.
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!
