No-Drippings Gravy
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With just a handful of simple ingredients, you can whip up a batch of this delicious No-Drippings Gravy! Seasoned with the perfect blend of aromatic herbs and spices, it boasts a depth of flavor that stands toe-to-toe with even the most traditional gravies!
Easy No-Drippings Gravy Recipe
Want to make tasty gravy without all the fuss? This no-drippings gravy recipe is the perfect solution and is just as delicious as any gravy out there. Crafted with a combination of flavorful broth, rich butter, and dried herbs, it produces a gravy that pairs perfectly with any dish, from roast turkey and mashed potatoes to meatballs.
Why You’ll Love This No Drippings Gravy
- Quick and Easy! Perfect for those times when you need a delicious gravy without all the hassle. In under 15 minutes, you can make this easy homemade gravy recipe.
- Versatile Sauce! Whether you’re serving up a simple roast chicken dinner or a hearty Thanksgiving feast, this flavorful no-drippings gravy is a versatile companion.
- Vegetarian-Friendly! Traditional gravies often rely on meat drippings for their robust taste. However, this recipe provides that same savory goodness without the use of meat.
- Chicken Broth: The savory foundation of your gravy! You can use chicken broth or vegetable broth, but I highly recommend using low-sodium broth to control the overall saltiness of the gravy.
- Unsalted Butter: Used to make the roux, unsalted butter adds a layer of richness without the added salt.
- All-Purpose Flour: Forms the roux that gives the gravy its thick and velvety consistency. For a gluten-free option, you can use a 1:1 gluten-free flour blend.
- Garlic and Onion Powder: Together this combo enhances the gravy with savory flavor and adds delicious depth.
- Herbs: Dried sage and thyme give the gravy its aromatic herby goodness. Feel free to use fresh thyme and sage if you prefer.
- Seasonings: Simple salt and black pepper season the gravy and bring all the flavors together.
- Chicken Bouillon: This is optional but I love the extra chicken flavor it adds to the gravy.
This straightforward recipe simplifies the gravy-making process! In a few simple steps, you can create a versatile gravy that complements just about any meal!
Start by melting the unsalted butter over medium heat in a small saucepan. Then whisk in the flour and let it cook for 1 to 2 minutes, continuously whisking to prevent lumps from forming.
Next, slowly whisk the broth into the roux. Do not stop whisking at any time. Then stir in the onion powder, garlic powder, dried thyme, chicken bouillon, and dried sage. Now, bring the gravy to a simmer and let it cook for about 5 to 7 minutes or until it thickens to your desired consistency. It’s important to keep whisking it every few minutes to ensure that it turns out velvety smooth.
Once thickened up, give the gravy a taste and season it with salt and pepper as needed. Then serve your no-drippings gravy immediately or let it cool and store it in the fridge.
Serve With
Air Fryer Turkey Breast
Spatchcock Turkey
Brown Butter Mashed Potatoes
Air Fryer Whole Chicken
Frequently Asked Questions
How do you make gravy thicker?
Just let the gravy cook a little longer and the excess liquid will evaporate. Alternatively, you can mix a small amount of flour with cold water, whisk it into the gravy, and then let it simmer until it reaches your desired thickness.
What is a roux?
A roux is a mixture of equal parts fat and flour used as a thickening agent in many sauces and gravies.
Why is my gravy lumpy?
Lumpy gravy often occurs when the flour is not adequately mixed into the fat, resulting in clumps. Vigorous whisking during the roux formation and the gradual addition of liquid while whisking helps to prevent lumps.
How do I fix lumpy gravy?
You can strain the gravy through a fine-mesh sieve. Alternatively, you can try blending the lumps out with an immersion blender.
Expert Tips
- Watch the roux. Ensure you cook your roux over medium heat and constantly whisk to prevent it from burning. You just want it to be slightly golden.
- Consistent whisking is key. Don’t pour all of the broth into the roux at once. Instead, add it slowly and whisk constantly to combine it with the roux. This will help to prevent lumps from forming.
- Experiment with herbs. Fresh rosemary, oregano, or even a touch of parsley can change the flavor profile of your gravy to go with different dishes.
- Customize the consistency. If you prefer a thicker consistency, allow the gravy to simmer a bit longer. For a thinner texture, gradually add more broth until you reach your desired thickness.
- Add more umami. You can use mushroom broth to add a little more umami goodness to your no-drippings gravy. Another trick is to add a little dash of soy sauce or Worcestershire sauce.
Storage
You can store leftover no-drippings gravy in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Then gently reheat it on the stovetop over low-medium heat, adding a splash of broth if necessary to maintain its velvety consistency. However, if frozen, you need to let it thaw overnight in the fridge before reheating.
Discover More Holiday Favorites
- Turkey Gravy
- Slow Cooker Turkey Breast
- World’s Best Cranberry Sauce
- Mushroom Gravy
- Easy Stuffing Recipe
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No-Drippings Gravy
Ingredients
- 4 cups chicken broth (low sodium, or vegetable broth)
- ¼ cup butter (unsalted)
- ¼ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon chicken bouillon (or one cube)
- ½ teaspoon dried sage
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small saucepan, melt the butter over medium heat.
- Once the butter is melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, or until it starts to turn a light golden brown. Keep whisking to avoid lumps.
- Slowly pour in the chicken or vegetable broth, whisking continuously to combine it with the roux. Keep whisking to prevent lumps from forming.
- Add the onion powder, garlic powder, dried thyme, chicken bouillon and dried sage. Mix well to combine.
- Bring the mixture to a simmer, and continue to cook it for about 5-7 minutes, or until the gravy thickens to your desired consistency. Keep whisking occasionally to ensure a smooth gravy.
- Season the gravy with salt and pepper to taste. If you prefer a thinner gravy, you can add more broth, a little at a time, until you reach your desired consistency.
- Once the gravy has thickened, remove it from the heat and serve immediately.
Notes
- Each serving is ¼ to ½ cup.
- Broth Choice: You can use either chicken or vegetable broth. For a vegetarian version, stick with vegetable broth. Low sodium broth is recommended to better control the saltiness of the gravy.
- Flour Substitutions: If you need a gluten-free option, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour or cornstarch.
- Adjusting Thickness: For a thicker gravy, allow it to simmer a bit longer. If it’s too thick, simply thin it out by whisking in a bit more broth until you achieve your desired consistency.
- Seasoning to Taste: Don’t hesitate to adjust the seasonings according to your preferences. If you love garlic, feel free to add a bit more garlic powder, or throw in a pinch of paprika for a smoky twist.
- Storing and Reheating: This gravy can be stored in the refrigerator for up to 4 days. Reheat it in a saucepan over low heat, adding a little broth if it’s too thick.
- Making in Advance: You can make this gravy a day ahead. Simply reheat it on the stove or in the microwave, stirring well before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
