Ever wanted to know how to make gravy without drippings? It’s actually really simple- with only a few ingredients you will have a delicious, smooth, flavorful gravy that you will want to put on everything!
My easy homemade gravy is perfect for topping your favorite mashed potatoes, hot turkey sandwiches, stuffing or pouring over some tasty smoked chicken, or meatballs.
It comes together in less that 5 minutes and is a hearty comfort food you will love.
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It comes together in less that 5 minutes and is a hearty comfort food you will love.
Gravy made from scratch always used to seem so daunting. Like why even try when I could just buy a packet or a jar of gravy from the store.
Once I figured out how incredible easy it was, I will never buy from the store again. Not only is homemade gravy cheaper, it way tastier too.
Check out these other tasty recipes:
What ingredients do you need?
Broth- chicken, beef, or vegetable works great
Milk- I use 2% but you can use any type or even heavy cream
Flour- all purpose flour is what I recommend
Butter- salted or unsalted
Seasoning- I just add a little salt and pepper
I always thought you had to have drippings from a roast, chicken, or turkey to make gravy. Which let’s be real- we don’t always have that and don’t always want to deal with straining the drippings and dealing with the mess just to make gravy.
When I realized you could just use broth I was in ecstatic.
How to make gravy without drippings:
- Mix together your flour and melted butter. This will be the thickener for the gravy.
- In a sauce pan bring your broth and milk to a boil.
- Once boiling add the thickener and boil for another 1-2 minutes.
- Remove from heat and enjoy.
Best Tips for Homemade Gravy
- Storing leftovers: Keep leftover gravy refrigerated in an airtight container. Use within 4 days.
- Freezing: You can also freeze this gravy in a freezer safe container for at least 3 months.
- Reheating: I recommend reheating leftovers in a small saucepan- stirring until warm. You can also reheat in the microwave, stirring every 30 seconds, until it is warm throughout.
- If you are looking for a cute gravy boat here is a similar one to the one I have a love!
Frequently Asked Homemade Gravy Questions
Can I use drippings for gravy if I have them?
Absolutely. Simply strain the drippings and use the liquid. If you don’t have 2 cups of drippings just supplement with a little broth or even water in a pinch.
How to get gravy to be thick?
If you want your gravy extra thick simply mix together another tablespoon of flour with melted butter then add that to the gravy. Boiling the gravy, a little longer will also thicken it up but it will reduce the amount of gravy.
Why do you mix the flour and butter together before adding it to the broth?
If you add flour straight to the broth it will clump and not dissolve fully- and no one wants a lumpy gravy!
Holiday Menu Tips
Holiday Menu Tips- when to make everything!
Trying to get all the dishes made during the Holidays can be a bit hectic. However, planning out what you will make, what ingredients you need, and when everything should be in the oven or on the stove helps a lot.
If you can make some dishes things ahead of time that is even better. Here are a few of my favorite holiday recipes that can be made a day or two or three in advance and either reheated or just set out on the table when ready to eat!
- Homemade Gravy without Drippings or Peppered Gravy- made the day before
- Make Ahead Mashed Potatoes- make up to three days before
- Deviled Eggs- make 1-2 days before (but it’s hard to not snack on them!)
- Green Bean Casserole- prepare the day before but don’t bake until the day of
- Sweet Potato Pudding- prepare the day before but don’t bake until the day of
- Cranberry Sauce or Cranberry Relish- make 1-2 days before
- Any pie or other dessert should be made a day or two before to allow them to cool/set. (I recommend my pumpkin, chocolate pumpkin, pecan, sweet potato, or french silk pies!)
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How to make gravy without drippings- Easy Homemade Gravy Recipe
Ingredients
- 2 cups chicken or beef broth
- ⅓ cup milk
- 3 tbs flour
- 3 tbs butter melted
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a small bowl combine flour and melted butter until a thick paste forms. Set aside.
- In a medium saucepan combine broth and milk. (2 cups broth, ⅓ cup milk)
- Heat over medium heat until boiling, stirring frequently.
- Once boiling stir in the butter/flour mixture, salt, and pepper (½ teaspoon salt, ½ teaspoon pepper).
- Return gravy to a boil and boil until slightly thickened, usually 1-2 minutes.
- Remove from heat, pour into a gravy boat and enjoy.
Notes
- Storing leftovers: Keep leftover gravy refrigerated in an airtight container. Use within 4 days. You can also freeze this gravy in a freezer safe container for at least 3 months.
- Reheating: I recommend reheating leftovers in a small saucepan- stirring until warm. You can also reheat in the microwave, stirring every 30 seconds, until it is warm throughout.
- Gravy Boat: If you are wanting a fun new gravy boat, here is one like mine!
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