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    Home » Holiday Recipes » Gravy Without Drippings Recipe

    Published: Nov 23, 2021 · Modified: Jul 29, 2022 by Ajoke · This post may contain affiliate links ·

    Gravy Without Drippings Recipe

    Skip to Recipe - Print Recipe

    This gravy without drippings recipe is a delicious, smooth, and velvety all-purpose gravy for your chicken, beef, pork, or even chips. Can we call this the easiest homemade brown gravy you will ever make? Yes! with a few and simple pantry staple ingredients and you will have yourself the best sauce with no pan drippings ever.

    Serve along with your favorite roasts at Thanksgiving, Christmas, Easter, and Sunday dinners.

    Learn how to make the best gravy without meat juices

    I am sure you will be pleased to know that you can make a simple and delicious gravy without pan drippings. I am happy too as this flavourful sauce is so good and doesn't cost an arm or a leg to make.

    This gravy is different from the most you have probably tried as it requires an extra step of boiling fresh mushroom for its stock. The addition of mushroom stock and chicken stock takes the gravy from basic to magical, it is rich in flavor, perfectly seasoned. You would almost want to eat it with a spoon.

    You can use this gravy on anything and everything. Can I quickly mention that this recipe is worth using quality butter for, so yes do not scrimp on butter here.

    I am sure I have not been the first to come up with a "gravy without drippings" but if so, this is a new twist on an old classic. Use it as a delicious gravy for your roast beef or even make this gravy for the perfect Sunday Roast Chicken.

    Related posts: Learn how to make the best homemade turkey gravy, mushroom gravy, and Chinese curry sauce.

    This gravy without dripping is 

    • Easy and quick
    • Uses simple ingredients that you'll most certainly have on hand. There's no need to open a packet for this one.
    • No pan dripping or giblets needed
    • Can be made ahead, refrigerated or frozen until needed, and it reheats nicely too
    • Flavourful and delicious
    • Vegetarian, vegan and can be made gluten-free

    Ingredients

    Butter

    Mushroom stock: you will need fresh mushrooms for this

    Chicken stock: made from chicken stock powder for a more intense flavor

    All-purpose flour

    Spices: I used a combination of dried parsley and thyme

    Fresh onion

    Fresh garlic

    Black pepper

    Salt to taste

    Onion granules 

    Garlic granules

    ingredients for making gravy on the counter.

    How to make mushroom stock

    First, rinse the mushrooms clean and cut them into halves or quarters depending on how big they are

    To a saucepan, add chopped mushrooms, chopped onions, garlic, dried parsley, thyme, salt, and black pepper. Add water just enough to cover the mushrooms and bring to a boil until mushrooms are tender. The whole process will take roughly 15 minutes.

    Strain in a colander and save the stock. use the boiled mushrooms in other dishes or serve with toast.

    the process shot of boiling mushrooms on the stove.

    How to make gravy without drippings from scratch

    Start by melting butter over medium heat and cook for about 1 minute just until the butter starts to change color.

    Add flour to the melted butter, stir and cook for another minute. slowly and gradually add the mushroom and chicken stock, the roux will thicken initially.  Do not fret, just continue to whisk and add the stock until the desired gravy consistency is achieved.

    Season with garlic granules, garlic granules, salt, and black pepper, whisk until combined. Continue to cook for another 3 to 5 minutes on low heat until the desired thickness is achieved whilst whisking constantly. Take it off the heat and pour in a gravy boat, and serve over any lamb roast, chicken roast, thanksgiving turkey, and more.

    the process of making gravy on the stove.
    pouring gravy in a gravy boat.

    How to store gravy

    If you plan to make this ahead then you will be happy to know that homemade gravy can keep in the fridge for up to 3 days (longer at your discretion)

    Freezer: leave to cool completely and transfer to an airtight container or a freezer-safe bag and freeze for up to 4 months.

    To reheat: thaw the gravy completely in a refrigerator (if frozen) and transfer to a saucepan. Reheat by stirring it constantly over medium heat until warm. If you need to thin the gravy out, add water gradually while heating until the desired consistency is achieved and hot enough to your liking.

    a spoon inderted in a gravy boat placed beside a bowl of mashed potatoes.

    What is a roux

    A roux is a thickening agent made with an equal amount of fat and flour. You may use butter, oil, or lard to make a roux, although butter is most often used.  The mixture is cooked over medium heat and liquid is then added to make it into a smooth and velvety sauce (gravy)

    Tips

    Whisk constantly to avoid lumpy gravy

    If the gravy is becoming too thick than anticipated, add water to lighten it up .

    Don't want to make mushroom stock? Use plain water, chicken, or vegetable broth and adjust the seasoning accordingly. You can also use dehydrated mushroom powder instead of fresh mushrooms.

    Keep in mind that the gravy will continue to thicken as it cools, it is best not to allow it to be too thick when cooking it to avoid a gloppy mess.

    gravy being poured over mashed potatoes.

    Serve gravy over 

    Dutch oven chicken 

    Roast leg of lamb 

    Sausages 

    Creamy mashed potatoes 

    Oven chips

    More recipes with gravy

    Meatballs and gravy

    Instant pot beef tips and gravy

    Chicken and gravy recipe

    Instant pot Guinness beef stew

    Garlic mushrooms chicken thighs

    If you made this easy gravy without meat juice recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    brown gravy in a gravy boat.

    Gravy Without Drippings Recipe

    Ajoke
    This gravy without drippings recipe is a delicious, smooth, and velvety all-purpose gravy for your chicken, beef, pork, or even chips. Serve along with your favorite roasts at Thanksgiving, Christmas, Easter, and Sunday dinners.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Condiments
    Cuisine American, British
    Servings 2 cups
    Calories 345 kcal

    Ingredients
      

    To boil mushrroms

    • ½ lb Mushroom cremini or button
    • ⅓ cup all-purpose flour
    • 1 teaspoon dried parsley
    • ½ teaspoon thyme
    • 3 garlic cloves chopped
    • ⅓ cup onion chopped
    • water
    • salt and pinch of pepper to taste

    Gravy

    • 50 g butter
    • 1 cup chicken stock
    • ½ teaspoon onion granules
    • ½ teaspoon garlic granules
    • Black pepper
    • Salt to taste

    Instructions
     

    • Melt butter over medium heat and cook for about 1 minute just until the butter starts to change color.
    • Add flour to the melted butter, stir and cook for another minute. slowly and gradually add the mushroom and chicken stock, the roux will thicken initially. Do not fret, just continue to whisk and add the stock until the desired gravy consistency is achieved and it is lump-free.
      PS: you will need up to 2 cups of liquid (chicken and mushroom stock) to make the gravy.
    • Season with garlic granules, garlic granules, salt, and black pepper, whisk until combined. Continue to cook for another 3 to 5 minutes on low heat until the desired thickness is achieved whilst whisking constantly.
      Take it off the heat, pour into a gravy boat, and serve over any lamb roast, chicken roast, thanksgiving turkey, or as desired.

    Notes

    How to store gravy
    Fridge: homemade gravy can keep in the fridge for up to 3 days (longer at your discretion)
    Freezer: leave to cool completely and transfer to an airtight container or a freezer-safe bag and freeze for up to 4 months.
    To reheat: thaw the gravy completely in a refrigerator (if frozen) and transfer to a saucepan. Reheat by stirring it constantly over medium heat until warm. If you need to thin the gravy out, add water gradually while heating until the desired consistency is achieved and hot enough to your liking.

    Nutrition

    Calories: 345kcalCarbohydrates: 29gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 359mgPotassium: 590mgFiber: 2gSugar: 5gVitamin A: 654IUVitamin C: 7mgCalcium: 36mgIron: 2mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword easy gravy recipe, gravy without drippings, gravy without pan juice
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!
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    Filed Under: Condiments and Sauces, Holiday Recipes

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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