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This simple gravy without drippings is still thick and rich and full of flavor. Excellent on turkey, chicken, and many other food, and you can adjust the taste to fit just what you need.
Need a good gravy for poutine, mashed potatoes, turkey, chicken or something else, but don't have any pan drippings? Don't worry, you can still make a delicious homemade gravy without drippings!
Why you will love this recipe
- It's quick and all done in 10-15 minutes
- It's easy with a few simple steps
- No drippings needed so you can make it any time
- Full of flavor thanks to a few special tricks
- Creamy and rich with a dash of cream
What you need to make it
Ingredient notes & substitutions
- Flour - I use plain all-purpose flour
- Butter can be swapped for a neutral type of oil, in the same volume amount
- Chicken bouillon cubes can be swapped for beef, vegetarian, mushroom or umami bouillon cubes - pair the flavor with what you're serving your gravy with.
- Homemade bouillon or stock can be used instead of bouillon cubes and hot water
- Dark soy sauce is optional and mainly for color
- Heavy cream is optional, but makes the gravy creamier. It can be swapped for half and half or milk.
- Dried thyme, dried rosemary and dried sage are perfect to make a Thanksgiving gravy or turkey gravy, but you can use the herbs you like. Pair it with the flavors in whatever you're serving your gravy with!
- Balsamic vinegar adds a nice sweet acidic touch and rounds out the gravy, but it can be skipped if you don't have it
- Salt is usually not needed. Taste test at the end and only add salt if you really need it.
How to make Gravy without Drippings
- Melt butter in a skillet or saucepan, it's fine if it browns a bit, just don't burn it
- Start adding flour, a little at a time
- Mix in the flour with the butter to create a roux, make sure it's all well mixed together before adding more flour. Stir vigorously!
- Continue until all flour has been added, and the roux is smooth without any lumps, and light brown in color
- Mix in ground black pepper
- Start adding stock, a little at a time
- Mix vigorously to combine the stock and roux. Make sure it's well combined and lump-free before adding more stock!
- Continue until all stock has been added, and the sauce is smooth without any lumps
- Add herbs or spices to season, then simmer to desired consistency
- Mix in cream, and allow to heat up
- Turn off the heat and add balsamic vinegar
- Add dark soy sauce and mix well, then taste test and adjust seasoning if needed
Tips & tricks
- Allow the butter to brown a little for more flavor
- Allow the roux to turn light brown for maximum flavor
- Keep the heat at medium or lower to avoid burning and lumps
- Add flour slowly to avoid lumps
- Avoid stock slowly to avoid lumps
- For a vegan gravy I recommend Hey Nutrition Lady's Amazing Vegan Gravy
- Make it gluten free by using corn starch instad of flour. If doing this, melt the butter and add the stock and black pepper directly to the melted butter. Then make a slurry with cornstarch and cold water, and add this slowly to thicken. Then season as desired and follow with balsamic vinegar and gluten free soy sauce.
- Make gravy ahead of time - this gravy is delicious for multiple days after making it
- Store leftovers in the fridge for up to 4 days
- Freeze leftovers for up to 3 months
There are 3 steps to avoiding lumps in your gravy:
1. Cook over medium heat, or lower - this goes for both making the roux, and adding the stock
2. Add the flour slowly - don't just add it all at once. Then, make sure there are no lumps left before you add more flour.
3. Add the stock slowly - not all at once. And just as with the flour, make sure you have a smooth mixture without any lumps before adding more stock.
To fix a gravy that is too thin you can add a bit of cornstarch. First, make a slurry by mixing cornstarch with a bit of cold water, then add this to the gravy, and simmer for 1 minute. Add more if it's still too thin.
To fix a gravy that is too thick you can add more liquid. Either add more stock, a bit of cream or milk, or even plain water.
More quick & easy sauces
Looking for more quick & easy sauces like this gravy without drippings?
- Garlic Dipping Sauce
- Ezme - Spicy Turkish Salsa
- Gluten Free BBQ Sauce
- Gyoza Sauce
- Easy Chipotle Ranch Dressing
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Gravy without DrippingsPrint Rate
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 chicken stock cubes or other flavor
- 3 cups boiling hot water
- ¼ teaspoon ground black pepper
- 3 tablespoon heavy cream optional
- 1 teaspoon balsamic vinegar
- 1 teaspoon dark soy sauce optional
Thanksgiving Turkey Seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- Make stock by dissolving the bouillon cubes in the boiling hot water. Keep warm until it's time to add it to the gravy.2 chicken stock cubes, 3 cups boiling hot water
- If using dried herbs, crush them in a mortar and pestle, to allow them to inocrporate more fully in the gravy½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried sage
- Melt butter in a pan over medium heat, allow to brown slightly but do not burn.2 tablespoon butter
- Start adding flour, a little at a time, and mix in well with the butter. Make sure it's well combined with the butter, without any lumps, before adding more flour.2 tablespoon all-purpose flour
- Mix in ground black pepper, and keep stirring vigorously and cook the roux until it's light brown in color. This usually takes 1-2 minutes.¼ teaspoon ground black pepper
- Start adding the hot stock, a little at a time. Mix vigorously and make sure it's well combined with the roux, without any lumps, before adding more stock. Keep doing this until you have added all the stock.
- Season with the crushed herbs, then allow to simmer until you reach your desired consistency. This generally takes just a few minutes.
- Mix in the cream and allow to heat up.3 tablespoon heavy cream
- Turn off the heat and mix in balsamic vinegar and dark soy sauce. Taste test, and adjust seasoning if needed. Serve immediately!1 teaspoon balsamic vinegar, 1 teaspoon dark soy sauce
Equipment needed for this recipe
- Skillet or sauce pan
- Measuring cups (metric or US)*
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.