Gravy Recipe without Drippings with many variations

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Gravy Recipe Without Drippings! The best gravy loaded with rich flavor with simple subs to make homemade turkey gravy, chicken gravy, brown or even mushroom gravy.

This is a foolproof recipe for gravy without using any drippings. Gravy 101: how to make perfect homemade gravy with just a few simple ingredients every time.

Also included: all my favorite tips and trouble-shooters for the mouth-watering gravy we crave — plus easy subs to make turkey gravy, chicken, brown gravy – even mushroom gravy with or without meat drippings .

On Thanksgiving day it’s expected that delicious rich gravy will make an appearance so let’s make an easy turkey gravy that’s deliciously unforgettable.

This recipe is perfect for make-ahead gravy, ideal for Thanksgiving and Christmas, but so quick and easy you’ll be making it on repeat all winter.

WHAT ARE DRIPPINGS?

Drippings are the liquid (fat) that collects at the bottom of the roasting pan when you roast meat.As the meat cooks, the liquid browns and caramelizes and adds tons of deep flavor to gravy.

If you have drippings, use them! This recipe easily converts to a with-drippings gravy recipe. You’ll want 4 tablespoons of fat total: butter, drippings or a combination.

WHAT’S IN THIS EASY GRAVY RECIPE?

butter, pan drippings OR a combination (as along as it totals 4 tablespoons)
all purpose flour
stock (chicken stock, turkey stock or beef stock)
salt and pepper
fresh thyme
Worcestershire sauce
soy sauce

NOTE: Adding Worcestershire and soy sauce is the not so secret ingredient that adds rich meaty flavor and deep color to your gravy. The small amount of soy sauce won’t give the gravy an Asian flavor — just don’t exceed the amount listed.

HOW TO MAKE THIS EASY GRAVY RECIPE WITHOUT DRIPPINGS:

Melt butter in a medium saucepan then once the butter is melted, sprinkle flour over the top whisking well to combine.

Reduce the heat to low and cook 1 minute. This is the roux that will thicken the gravy.

Sprinkle in finely minced thyme, salt and pepper giving it a good stir to combine.

Increase the heat to medium. Slowly add stock a little at a time whisking continuously (pause occasionally to scrape the sides of the saucepan).

Once all of the stock is blended in, stir in the Worcestershire sauce and soy sauce.

WHAT KIND OF STOCK DO I USE?

Any stock works well in this recipe but use a stock that correlates with whatever you’re serving the gravy with.

CLASSIC TURKEY GRAVY:

Thanksgiving dinner is one time gravy simple can’t be ignored!

If you air fried a turkey (or you just don’t have drippings), follow the recipe using turkey stock. If you have drippings, substitute them in place of the butter.

MUSHROOM GRAVY:

Mushrooms can be added to any gravy (even turkey gravy) and it’s the ideal topping with Salisbury Steak or your favorite meat loaf recipe.

Her’s what you’ll need:

1/2 to 3/4 pound of sliced mushrooms
1 clove garlic grated
beef stock
1 tablespoon olive oil
an additional tablespoon of butter

To make mushroom gravy, add olive oil and 1 tablespoon of butter to a large deep skillet. Add sliced mushrooms and saute 3-5 minutes or until golden. Add the grated garlic, stir and cook 1 minute over low heat.

Remove the mushrooms from the skillet and reserve.

Continue making the basic gravy recipe adding the mushrooms at the end. Simmer over low heat to warm them. Taste and adjust for salt and pepper then serve right away.

WHY MAKE GRAVY AHEAD OF TIME?

Getting as much done before family and friends come makes entertaining stress-free and much more enjoyable.

If you’re air frying a turkey breast or cornish hens, you won’t have drippings. Use this recipe to make the gravy ahead of time and reheat or the day of.

PRO TIPS AND TRICKS:

The good news is that most gravy issues can be quickly and easily fixed!

First, using soy sauce won’t give the gravy an Asian flavor. Along with the Worcestershire, it adds deep rich flavor and gives the taste of meat drippings. It’ll take average or good gravy to great gravy.

Your gravy is lumpy. Smooth lumpy gravy with a few pulses from an immersion blender or very vigorous whisking.

To add tons of flavor without much effort use fresh herbs or 1/2 teaspoon of garlic powder.

Your gravy is too thin. First, your gravy will thicken as it sits so give it a few minutes without fussing with it. If it’s still too thin, simmer over medium heat – uncovered – letting some of the excess liquid evaporate.

Another way to thicken gravy is to mix 1 tablespoon cornstarch with 2 tablespoons of water or stock. Slowly add to the gravy, stirring and letting it simmer until it thickens.

Before serving be sure to taste the gravy and adjust salt or pepper to your own preference.

If your gravy is too thick, slowly add more stock, water or drippings (if available) a little at a time, stirring until it reaches the consistency you want. You may need more seasoning when you add extra liquid.

Your gravy doesn’t have a meaty flavor. If you’re still not happy with the flavor of your gravy, add some bouillon– but be careful not to add too much. It has lots of salt and may make the gravy too salty. The other option is to add a sprinkle of poultry seasoningand let it simmer a few minutes to absorb the flavor.

WHAT TO SERVE WITH GRAVY:

HOW TO STORE GRAVY:

This gravy can be made ahead of time and stored in an airtight container up to 3 days. To reheat add to a saucepan over medium to medium-low heat.

Leftover gravy can be frozen up to 3 months stored in airtight containers.

Enjoy!

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If you tried this easy recipe for gravy or any other on the blog then I hope you’ll leave a comment and some stars!