How To Make Gravy Without Drippings (2024)

Published: Sep 24, 2019 · Modified: Nov 2, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1469 words. · About 8 minutes to read this article.

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Learn how to make gravy without drippings today. This easy homemade gravy recipe makes a perfect batch of gravy every time, with a handful of simple ingredients. Perfect for holidays like Thanksgiving and Christmas.

Do you need to make gravy, but don't have drippings? Maybe you're deep frying a turkey this year, or want to make gravy the day before Thanksgiving to free up space on the stove.

Don't worry! You can make a great tasting gravy without drippings. Plus, this gravy is easy to make ahead of time and refrigerate or freeze until the big day.

I've also included my "Thanksgiving gravy" which includes a handful of extra ingredients that add flavor and depth to your gravy. Serve your gravy alongside a batch of creamy mashed potatoes.

Or try my new spicy cajun gravy, made with your favorite hot sauce!

Ingredients and substitutions

Broth or stock - any flavor of broth or stock will work in this recipe. Chicken, turkey, beef, pork, or vegetable broth will all work great. If you're using low sodium broth, you may want to add additional seasoning, like a dash of poultry seasoning, dried sage, or dried thyme (assuming you're steering clear of added salt). Or try my Thanksgiving gravy variation included in the recipe card.
Butter - Unsalted butter and salt can be substituted with salted butter.
Flour - Necessary to make a roux. This is what thickens your gravy. Be sure to whisk well to get rid of any lumps.
Additional seasoning - A basic gravy is seasoned with salt and pepper. Additional seasoning that works well in gravy: dried thyme, dried sage, Italian seasoning, or poultry seasoning. Try adding a pinch at a time and taste testing to find the perfect flavor for you.

For added depth of flavor, try the Thanksgiving variation in the recipe card. This version includes minced onion, garlic, and poultry seasoning.

For a hot gravy, try my spicy Cajun gravy recipe.

Tips and tricks

Whisking - This is an extremely important step in making a good gravy. This ensures that your gravy remains smooth and lump free. I don't recommend making gravy without a whisk. My favorite whisks: OXO flat whisk (shown above) or OXO balloon whisk.

Making a roux - In a sauté pan or saucepan over medium heat, melt the butter. Add the flour and whisk until combined and no lumps remain. What you've just made is called a roux. A roux is equal parts butter and flour mixed together and is used to thicken sauces, gravies, and soups.

Making your gravy - To make a gravy, slowly add broth to the roux, whisking constantly. This ensures that your gravy does not get lumpy.Your gravy will look thin at this point - this is normal. Cook the gravy until desired thickness is achieved. The longer you cook your gravy, the thicker it becomes.

Pan too hot? - If your gravy feels like it's sticking to the bottom of the pan, turn the heat down slightly - your pan is too hot. Continuous whisking also helps to prevent gravy from sticking to the pan.

Salt last - I like to leave the salt for last for two reasons. Your broth or stock likely already contains some sodium. Also, everyone has a different taste for salt, so I'd like for you to season it to suit your tastes. You're the one enjoying this homemade gravy, after all. Remove the gravy from the heat and do a taste test. If it needs more salt, add more until you are happy with the taste.

Use a gravy boat - Shown in the photos is a Le Creuset 12 ounce Gravy Boat in White, which fits one batch of gravy perfectly.

Frequently asked questions

Shown here with my creamy mashed potatoes recipe. I also love to make gravy to pair with southern cornbread dressing for Thanksgiving.

What are drippings?

Drippings are the fat that has dripped off of your meat while cooking. If you're making gravy for your Thanksgiving turkey, for example, you'd reserve the fat and juices that collect in the bottom of the pan while your turkey roasts.
After allowing the fat and juices to separate, you'd then use a portion of the fat (instead of butter that we use in this recipe), and the juices (instead of, or in addition to, a stock or broth), to make your gravy.
Using drippings and juices from meat you've just made is an easy way to add tons of flavor to your gravy. The drippings include any flavor you've seasoned your meat with, as well as flavorful juices from the meat itself.

How do you remove lumps from gravy?

To prevent lumps in gravy, use a whisk to slowly incorporate the broth with the roux. If your finished gravy still has lumps, pour it through a fine mesh sieve before serving.

How much gravy do I need per person?

A serving of gravy ranges between ⅓ to ½ cup. For a hearty dinner like Thanksgiving, I recommend erring on the side of caution and preparing about ½ cup of gravy per person. This recipe can easily be adjusted to make more gravy as needed. Keep in mind that doubling or tripling this recipe may require longer cooking time.

Can I make gravy ahead of time?

Yes, your gravy can be made up to 3 days ahead of time and stored in the refrigerator. You can also freeze gravy for up to three months in a tightly sealed, freezer-safe container. When freezing any liquid, be sure to leave at least an inch of space at the top. Liquids will expand in the freezer, so you'll want to give it a little extra space when filling your container.
If frozen, transfer your gravy from the freezer to the refrigerator the night beforehand to thaw.

How do you reheat gravy?

Pour your gravy into a saucepan and warm over medium heat. Whisk until warmed through. You may need to add a small amount of water to thin your gravy as it continues to thicken as it steams.
Adding more broth or stock adds more sodium to your already seasoned gravy, which is why I suggest adding water instead. Otherwise, you may end up with an over-seasoned, salty gravy.

How much gravy does this recipe make?

This recipe makes about 2 cups of gravy, which can feed 4 to 6 people. For Thanksgiving, I'd recommend preparing about ½ cup of gravy per person.

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