How to Make Gravy Recipe Without Drippings

If you are looking for an easy gravy recipe without drippings, then this is the perfect post for you! Gravy can be made from many different base ingredients. This article will show you how to make a delicious gravy using simple ingredients that are typically found in your kitchen. 

Gravy is one of those sauces or liquids that makes life worth living. It’s great on everything from mashed potatoes to chicken to ham.

Gravy can be made by making a roux-based sauce or by thickening pan juices after cooking meat in them.

The latter method requires excess fat but not much else; however, if you don’t have many or any pan drippings – you are in luck, you can still make a fantastic gravy that everyone will love.

This recipe can be for those times when you accidentally threw out the drippings or you are making something like ham. It’s perfect for all occasions! Are you a fan of ham? Here are some delicious side dishes for ham that will add more flavor to your meal.

Ingredients

• 4 tablespoons of flour
• 4 tablespoons unsalted butter
• 2 cups broth, bouillon, or stock
• Salt, pepper, to taste
• Herbs and spices as you prefer
• 1-2 tablespoons cream or half and half, as an optional garnish

If you do have the drippings for your turkey, make sure you check out our delicious and easy turkey gravy recipe.

Instructions

1. Start by making a roux with equal parts flour and butter.
2. Melt butter and flour on medium-low heat for three to five minutes in a large saucepan, until the mix is completely combined and bubbles generously.
3. Stir the flour mixture regularly as it cooks.
4. Watch the color of the mix, as it will change from very blonde to dark brown the longer you cook it. A dark golden color is great for a no-dripping gravy, as it will enhance the flavor quite a bit.
5. Add the broth and stir constantly until the liquid is combined completely. At the start, it will be lumpy. But as you stir, it will blend and become a nice, smooth mixture.
6. Once it fully combines, thicken the gravy by boiling on medium or medium high if needed. The boiling process is how the gravy thickens. The longer you leave it, the thicker it will get, but if you boil it a few minutes and it’s still too thin, go ahead and add a slurry to thicken it up faster.
7. When you first add the liquid, it looks like a disaster is about to happen. Just keep whisking, and it will fully incorporate and you’ll have delicious gravy in no time!
8. The slurry is a mix of flour and water or broth mixed in a small bowl before being added to the gravy mix. If you use a slurry, be sure to mix vigorously and consistently, as this is where you risk the gravy becoming lumpy.
9. Using the back of a spoon, text for the right consistency, and adjust as needed. If it’s too thick, add a little extra broth and heat back to a boil.
10. Flavor the gravy to compliment the meal. If you don’t add flavor the gravy will be flat and uninteresting, but if you do add some herbs and spices, it will be a highlight of the meal.
11. Finish with cream or half and half if desired, and serve hot.

What is a roux?

A good gravy always starts with a roux. A roux is a mix of:

• Starch (usually all-purpose flour) and fat (usually butter) in equal parts, cooked on medium heat. You can use oil if you prefer a vegan recipe.
• Starting with a roux allows the fat to coat the flour, preventing it from turning lumpy later in the cooking process.
• Throwing it all in the pan at once makes it harder to cook evenly and almost guarantees lumps in the end.

How long should I could the roux for?

Add the flour and butter in a wide pan, and cook on medium heat until they combine, cook, and bubble. The longer you cook it, the darker it will get, and the more flavorful it will be.

Some recipes only want the roux barely cooked, but others will cook it until it’s a dark golden brown. For gravy, I like to cook it for three to four minutes, until it’s a rich golden color, but not too dark.

How do I know how to season my gravy?

• Taste the gravy before serving it.
• Follow the recipe to make a roux, then gravy, and then after it’s properly thickened, add the flavoring.
• Salt and pepper to taste, and an herb or spice to match the meal.
• Flavor it only after it thickens up, but never serve gravy you haven’t tasted.

What herbs and spices should I use?

We always like to use salt and pepper. Other popular herbs and spices for gravy include sage, thyme, marjoram, and chives.

Can I use fresh herbs?

Yes, if you would prefer, you could use fresh herbs like sage and rosemary. Just be careful, though, because the amount of fresh herbs you will add will be different from the dry herb measurements.

What type of stock our bouillon should I use?

It’s really up to you and the dish that you are using. You can use chicken stock, turkey stock, homemade stock…whatever you want! We always like using Better than Boullion paste.

Can I make this vegan?

With a few adaptations, you can easily make this vegan. You should use your favorite vegan butter and vegetable stock or bullion and use them in the same amounts listed. Delicious!

Why We Love this Recipe

This recipe works because most people have all the ingredients on hand, it takes less than ten minutes, and can be modified for diet and flavor preferences a dozen different ways.

It can be made ahead and reheated easily, and it keeps in the fridge and freezer, making big dinner prep even easier.

Having this on hand, in addition to a turkey drippings gravy, is a great idea for a large dinner, because this way you won’t run out of the liquid gold that makes dinner memorable.

No-dripping gravy is remarkably flexible, adapting to the different meals and taking them to the next level. Just adding a little spice specific to the meat you’re serving will make the meal complete.

For Thanksgiving or a turkey-based dinner, I add a dash of poultry seasoning. For a regular rotisserie or fried chicken dinner, I add a dash of dried thyme, unless the chicken has a little heat, then I add some Cajun seasoning, a splash of red chili powder or a little extra black pepper.

How can I tell if my gravy is thick enough?

Test the thickness of the gravy using a spoon. Dip the spoon in the gravy and test that it’s not too runny. It should be liquidy but not watery, but it should also not be so thick that it doesn’t run off the spoon.

What is the right thickness for gravy?

Adjust it to the right thickness. If the gravy is too thick, add a little extra broth, milk, or cream. If it’s too thin, mix a tablespoon of flour and two tablespoons of water in a small bowl.

Add the slurry to the gravy mix and cook thoroughly, for at least three to five minutes. This allows the additional flour to cook into the mix and blend properly.

What is the right ratio for gravy?

Always stick with the ratio of 2:2:1. This means two tablespoons fat, two tablespoons of starch, and one cup of liquid.

How much gravy should I plan on per person?

Plan for 1/3 cup per person.

For a standard meal, I will use two cups of broth, knowing that each person will eat between 1/4-1/3 cups. For Thanksgiving, I plan closer to 1/2 cup per person. Especially if you want leftovers, plan on a half cup per person.

How much does this recipe make?

One two-cup recipe will serve about six to eight people, depending on their appetite.

How long does this gravy last for?

Gravy will last three to five days in the fridge if you don’t finish it before then. (Hint, don’t let turkey-based food items stay outside the fridge too long as they are susceptible to food-borne bacteria that can make us sick.) You should store it in an airtight container in the refrigerator.

How can I reheat gravy?

To reheat gravy, simply pop it in the microwave and heat in 30-second increments, stirring between heating. If it is too thick, you can thin it with water or broth. Gravy takes longer to heat than potatoes, so for best leftovers, heat separate.

Can I freeze this gravy?

Gravy freezes well. It will stay in the freezer for six months, but if you know you’ll freeze it, don’t add the dairy until you reheat it, otherwise, it will curdle somewhat and alter the texture.

What should I serve my gravy in?

We always like to use a gravy boat, but you can serve it in just about any appropraitely-sized serving bowl or even directly from the sauce pan if you are in a hurry!

What should I serve gravy with?

Gravy is a great addition to many meals. Our favorite ways to serve gravy is over the top of creamy mashed potatoes, a beef roast, Thanksgiving turkey, and fried chicken.

Do I need a fat separator?

Nope! Because this is a no dripping gravy, there will be no need for a fat separator.

Why am I getting a lumpy gravy?

This usually happens if you have added flour to a hot liquid. This is why it’s important to make a roux first rather than adding flour to help thicken up the mixture. If you do have lumps, you can use a fine mesh sieve to try and sift them out before serving.

More Recipes You Might Enjoy:

• The BEST Instant Pot Gravy Recipe
• Copycat Texas Roadhouse Rolls Recipe
• The BEST Lion House Rolls Recipe
• Easy Yeast Dinner Rolls – Fluffy and Delicious!
• Homemade Sourdough Rolls Recipe – Super Fluffy!
• How to Make AMAZING Mashed Potatoes with a Kitchen Aid Mixer
• Instant Pot Mashed Potatoes

If you are looking for a flavorful gravy that you can eat any time of year – especially for those last-minute occasions when you realize you don’t have any turkey or beef drippings, look no further than this delicious ham gravy recipe. We all know that gravy is a very important part of Thanksgiving Day (and of course, many other occasions!)