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.
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.
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
Mushroom stock: you will need fresh mushrooms for this
Chicken stock: made from chicken stock powder for a more intense flavor
Spices: I used a combination of dried parsley and thyme
Salt to taste
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.
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.
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.
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)
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.
Serve gravy over
More recipes with gravy
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Gravy Without Drippings Recipe
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
- salt and pinch of pepper to taste
- 50 g butter
- 1 cup chicken stock
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- Black pepper
- Salt to taste
- 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.
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.