Homemade Gravy Without Drippings
Homemade Gravy Without Drippings is an easy from scratch gravy recipe without drippings so you don’t have to wait for the meat to be done. Make it ahead of time to reduce stress for Thanksgiving, Christmas, and Easter.
Have you started planning your Thanksgiving menu yet?
So far I’ve given you dessert ideas with my Small Pumpkin Pie and Small Pecan Pie.
How about I share something savory? Every year, I make Homemade Gravy Without Drippings for Thanksgiving.
Wait, what? You mean you don’t have to wait for the Thanksgiving turkey to be done in order to make gravy?
Or maybe you’re deep frying your turkey and don’t have any drippings to make turkey gravy.
Whatever the reason, you can now make Thanksgiving gravy ahead of time with my Gravy Without Drippings recipe!
Although this post focuses onThanksgiving Dinner For Two, you can make this gravy recipe without drippings for Christmas Dinner For Two and Easter For Two.
You can also make it all year round to pour over mashed potatoes for two, especially since you may not be serving it with any meat.
All you need are a few pantry items including butter, flour, and broth.
Ingredients For Gravy Without Drippings
To make an easy homemade gravy, you’ll need the following ingredients:
- Butter: Since you’re not using meat drippings, you’ll need to substitute butter for the fat. I highly recommend using real butter, but I have made it with margarine at my parents’ house.
- Onion: Although optional, onions are a delicious aromatic to build your gravy base.
- All-purpose flour: Thickens your gravy. You can also substitute cornstarch to make gluten-free gravy.
- Salt: Love it or hate it, salt is an absolute must. It takes your homemade gravy from bland to great. The amount will depend on how salty your broth is.
- Broth/Stock: The liquid needed to turn your roux into a sauce. Use a flavor that best matches what you’re serving.
- Milk: Adds a touch of richness.
For my Thanksgiving gravy, I use chicken broth to go with my Stuffed Cornish Hen.
However, you can easily adapt it to match your dinner, such as beef broth for beef pot roast or vegetable broth for mashed potatoes.
Or use it for vegetarian biscuits and gravy for two instead of using sausage gravy recipe for 2.
You can also make my Vegan Mushroom Gravy for a more robust vegetarian gravy.
Why make homemade gravy without drippings?
When it comes to learning how to make homemade gravy, you use meat drippings for the flavor. But what happens if you don’t have any?
Maybe you’re making mashed potatoes to go with your ham steak dinner.
Or you’re making a vegetarian Thanksgiving dinner with Stuffed Butternut Squash. Vegetarians should not be denied gravy.
If you’re worried about lack of pan drippings means lack of flavor, don’t be! Frying the onions adds a huge boost of flavor in addition to the broth of your choice.
How To Make Gravy Without Drippings
To make homemade gravy with flour, first melt your butter.
Once melted, add your onion and a pinch of salt. Cook until the onion is softened and starts to brown. The darker your onions get, the darker your gravy will be.
Next, stir in your flour to coat the onion. This is called making a roux, which is a flour paste using to thicken your gravy.
Slowly whisk in your broth until smooth (there will be lumps from the onion) then bring to a boil.
Once boiling, cook until it thickens, about 3-5 minutes. Remove from the heat then stir in your milk.
Finally, taste and adjust for salt. It’s hard to give an exact amount since broths can vary in sodium levels but if your gravy tastes flat and bland, add more salt.
How To Make Homemade Gravy Without Flour
Looking to make a gluten free homemade gravy without flour? Use cornstarch instead to thicken your gravy.
However, cornstarch is not a 1:1 substitute. Use half the amount, which means 1 tablespoon cornstarch instead of 2 tablespoons flour.
How To Make Homemade Gravy Ahead Of Time
Gravy from drippings is often made at the last minute because you can’t do anything until the meat is done.
By substituting butter for the drippings, you can prepare this gravy recipe without drippings ahead of time then reheat it for serving.
That also means you don’t have to wait until your meat is done cooking.
Maybe for a normal dinner that wouldn’t be a big deal, but this is Thanksgiving we are talking about!
You already have a million things going on – prep this, cook that, carve this, serve that.
When everything in the oven has about 15 minutes left, I start the Thanksgiving gravy. That way when everything is ready, the gravy is ready too.
However, you can certainly save time and make homemade gravy the day before and refrigerate.
It will thicken greatly when it is cold, so right before serving, reheat your gravy by putting it in a small saucepan and heat until smooth and pourable again. You may need to stir in a little more broth to thin it out.
Refrigerate gravy for up to 3 days.
Homemade Gravy Without Drippings
Homemade Gravy Without Drippings is an easy gravy recipe from scratch without pan drippings. Make it ahead of time to reduce holiday stress
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
- 1/4 cup diced yellow or white onion
- 2 tablespoons all-purpose flour (*see Note about substituting cornstarch)
- 1/2 teaspoon salt plus more to taste
- 1 cup broth or stock, any flavor
- 1 tablespoon whole milk
- In a large saucepan, melt the butter. Once hot, add the onion and a big pinch of salt and cook until softened, about 5 minutes.
- Stir in the flour and and salt and cook for 1 minute.
- Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes.
- Remove from the heat and whisk in the milk. Taste and adjust for salt. Serve while hot.
Gravy will thicken as it cools, so you may need to reheat and thin it out with more broth until smooth and pourable again.
Refrigerate leftover gravy for up to 3 days.
- To make homemade gravy without flour, substitute 1 tablespoon cornstarch. Stir it together with some of the broth until a slurry forms then add it to the pan with the rest of the broth.
- Got drippings? Check out my recipe for Homemade Pan Gravy With Drippings.
- Need a dairy free option? Check out my Vegan Mushroom Gravy.
- Serve your gravy with Mashed Potatoes For Two.
- Planning your holiday menu? Check out Thanksgiving Dinner For Two, Easter Dinner For Two and Christmas Dinner For Two for recipe pairings.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
Great recipe and tips … Happy Thanksgiving :-)
Good recipe. Personally, I was raised with gravy and think potatoes are naked without it. I make gravy about twice a week and often make the roux in advance.
Today I way frying sausages (homemade, naturally) for breakfast, leaving some grease in the frypan – maybe two tablespoons worth. While the pan was still hot and after removing the sausages, I added about the same amount of flour, just eyeballing it. You want a kind of paste that isn’t too greasy. I spread it all over the bottom of the frypan, turned the heat up to near max and just stirred it constantly for about three minutes, at which point it was a rich dark brown.
I spooned the brown roux into a bowl to use for tonight’s supper. That’s when you can add all the other ingredients and resume the recipe. I like it more or less plain – just salt and pepper, sometimes fried onions. Can’t afford cream and never use it.
But you can do the browning in advance, cover the mix and refrigerate for a few days in advance of need.
Oh sausage gravy! I love it. I’ll have to remember that next time and save it like you did.
What a great idea!
RIGHT !! I Laughed Hard When I Seen The Kitty Pictures Especially The First One With Kitty’s Little Tongue Sticking Out ! Love It !
By The Way Thanks For The Fast And Easy Gravy Recipe !!
Glad you enjoyed it!
Hahhaa the kitty is hilarious! I’m not super into gravy myself, but boyfriend is, and I hate dealing with drippings! This is awesome!
I’ve made gravy this way before and especially like it for poultry. I do love the traditional version for beef dishes, though. I hope you had a wonderful holiday with your family, Carla!
I am not much of a gravy eater, but my other half loves the stuff. He would be delighted if I had something for his mashed potatoes other than butter :)
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HOLLA!!! I WAS JUST IN A PICKLE FOR DINNER TONIGHT AND WAS IN NEED OF GRAVY FOR SOME TURKEY!!! HOLY CHEESE BALLS IS YOUR SUPER DUPER RECIPE NOT ONLY EASY BUT DELICIOUS…..THANK YOU!
Glad I could save dinner! :)
This is my go to gravy recipe. This first time I ever made gravy and it came out great. Thanks.
Thank you for the feedback, Diane!
As an Australian girl, I love your recipe xoxox thanks heaps
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Could you double, triple, etc. this recipe and jar it to just heat up on the spot? (I’m allergic to corn so I can’t buy premade gravy from the store because most have corn starch in it.)
I haven’t tried doubling it, but I don’t see why not! If you do store it in the refrigerator, it’ll become almost like jelly. Just dump it into a saucepan and reheat. Once it gets hot, it’ll turn back into liquid.
I doubled it and it worked great.
Carla, Have you ever tried using bacon grease? I keep a jar in my fridge for seasoning. I also will put in about a tbsp of coffee if I have some brewed. It adds some depth. I don’t always use milk or cream. Water will do if you don’t have any other on hand. Gravy has always been easy for me for some reason. I really never measure. Same way with my cornbread dressing recipe. I just eyeball it. I really should learn to measure so I can share recipes. Sounds like you like to experiment like I do. I am going to try your easy cheesy stovetop potato recipe for Thanksgiving. Was looking for a stovetop one and yours came up and it was just what I was looking for. Thanks! Happy Thanksgiving!
No I haven’t, but bacon grease sounds like a brilliant idea! And sometimes the best recipes are the ones we don’t measure. I have to force myself to “measure” my pasta recipes when I want to share them as I don’t normally measure them when I cook for fun. Happy Thanksgiving!
Hmm coffee kinda sounds like red eye gravy?
I was making meat loaf for dinner tonight with the usual corn on the cob and mashed taters. I was lazy and used the boxed mashed potatoes so I really needed gravy. I opened up my cupboard to find – no gravy powder mix. (OK, the stuff isn’t the best, but my meatloaf needs no gravy) just the potatoes do. So I scrambled to the internet and found your recipe. YUM, EASY and YUM!!!!! Admittedly, I hate onions, I hate cooking with onions and I hate touching onions so I left them out. I added a little onion powder and a little Kitchen bouquet for flavor. Worked perfect!!!!!
I was brought up in the Netherlands after the war when meat was scarce but I remember my mother making gravy that tasted just like the real thing from virtually nothing. I was too young then to ask for the recipe and now that I want to know it, it’s too late, she passed away many years ago.
I do seem to remember she used onions (the smell remains in my memory)
I’ve tried to replicate her method in the past without much luck so far.
Right now, I have a small, chopped finely, onion and 2 cloves of garlic, simmering away in my frypan and will sprinkle some flour over it when they are sort-of brown, then let the flour brown a little before adding water with chicken stock cubes to thicken.
I’m sure mum never used heavy cream in her gravy though , but I happen to have some in the fridge, so will add some!
I made some dressing for Thanksgiving, and it came out a little dry. I found your gravy recipe, and it made my dressing taste a lot better. Thanks for sharing!
I was making it for Italian-style turkey, so instead of heavy cream, I added sour cream. I also added oregano toenhance the Italian flavor. Turned out great! What an easy recipe!
Ooo I like the sound of your version!
Hey I’m out of butter can this be made with Parkay?
As long as it’s in stick form and not the tub kind you spread. My parents only have margarine, so that’s what I ended up using this year for Thanksgiving.
What can I substitute for milk?
You can use another non-dairy milk. Worst case you can leave it out, but it does add a touch of creaminess.
Ok so I was also put in charge of gravy this year. I always deep fry my turkey and the others deal with all the rest. This year my wife and I were hosting the whole shebang so my responsibilities grew. Normally the drippings make the gravy as you all know but when you deep fry no drippings so I researched and this recipe seemed easiest and sounded great. Let me tell you I just made the gravy and it’s 3:15am Christmas Eve. I can rest easy and focus on the deep fry, merriment and beer. Thank you for this. I would like to try the garlic next time as Emma suggested. Oh I added bacon fat while the onions were caramelizing. That may just be the ticket. Woop Bam!
Glad you had success :) Merry Christmas!
Turned out really tasty, went perfectly with my roasted chicken. Liked how as soon as my chicken was cooked I could serve it up, didn’t have to wait to make the gravy until after.
That’s what I love about this recipe (besides how good it tastes of course ;) )
I’ve now made this gravy twice and love it! So simple and tasty! I do find it gets a bit thick with 2 tbs of flour per cup of liquid, but it works out perfectly as I usually make my stock too strong and then need to thin it out! Thanks for the great recipe!
I made this gravy last night with home made fish and chips, my wife luved it so much she said it was the best gravy she ever tasted!! Her father and she didn’t even save me any! LOL so I’m making it for lunch …shes at work so all is for ME! THANK YOU SO MUCH!
This is a great recipe! I was just wondering though: Does the recipe make a gravy as brown as the one in the picture? I’ve seen similar gravy recipes out there but they’ve always made a light brown almost-white type gravy but yours looks a wonderful shade of brown! Did you add any browning color to it? Thank you!
No browning color added! For the gravy in the picture, I let my onions get very brown, which contributes to the darker color. If your onions are soft but not too brown, it’ll be lighter in color. Just don’t burn your onions like I did the first time I attempted this recipe :)
That’s what I found when I made this gravy, it was delicious but a white gravy. Next time I’ll have to let the onions cook longer they were only lightly browned.
Yes if you lightly brown the onions, the chicken broth will make it more of a white gravy.
Hi – I was hoping my homemade chicken stock would morph into the nice brown gravy pictured. I probably should have realized on my own that wasn’t going to happen. You might want to place a note in the body of the recipe about caramelizing the onions if that would help; I read the comments too late. Still, tastes pretty good. Thanks!
Thank you for the feedback.
I am finding it is even more tasty the second day. I did add fresh sage, parsley, and thyme in no particular amounts. I plan to use this recipe often, because I love the flavors of Thanksgiving more than I love fixing or eating turkey.
Oh I love your addition of fresh herbs! I’ll have to keep that in mind next time I have some dying in the fridge.
I absolutley love this! It was perfect gravy! Thanks so much!!!
I’m wondering what type of broth tastes the best with this recipe, beef or chicken? I plan to serve this on mashed potatoes. Thanks!
Honestly, it’s personal preference! For me, I prefer chicken over beef. It also depends on what you’re making for the meal. For example, if you’re making a steak or pot roast, I would go with beef. If you’re making a roasted chicken or even turkey (for Thanksgiving), I would go with chicken. Hope that helps!
I made this with a cup of water instead of broth and 1 T Braggs Liquid Aminos. It was delicious.
This is the best way to make gravy without drippings. Although drippings make the best gravy, I rarely (by rarely I mean maybe twice a year) make a meal where I will have drippings to use. Tonight I am doing parmesan crusted chicken cutlets with mashed potatoes. So I am doing a no-drip gravy. While searching the Web for any new ideas for this, I came across your recipe. It is written perfectly. Very similar to what my mother taught me. I must admit, I do resort to packaged gravy from time to time, so I always have it on hand. And when I do make gravy from scratch, I will add a couple dashes of the packaged stuff to give it more color and flavor. It works great. The holidays are right around the corner so I hope everyone finds their way to your recipe. It is a time saver and a crowd pleaser.
This recipe was delicious and oh so easy to make! Thank you!
I love this recipe, was so easy and delicious. Thanks!!!
This gravy was amazing!!!! thank you for an awesome recipe
This gravey was amazeballs. Thank you for making my left over roast chicken pure delight.
I like milk chocolate
I make this recipe all the time. I always double the recipe and add one chicken bullion cube because i like my gravy to taste like soup :). But I am so happy to be able to make awesome gravy without actually using meat!
Awesome! First time I ever made gravy without meat drippings. Thanks!!
I needed some brown gravy for my oven baked pork chops and rice, but didn’t have any dripping around. This recipe made one of the best gravies I’ve ever eaten. I like my gravy a little on the thinner side, so I added a good bit more milk right before serving. The onion gives it a very unique flavor that complimented the pork chops very well. Thank you!
Followed this recipe to the tee and used beef broth, however, the color looked nothing like the picture. Instead of brown, it was a creamy color which was not appealing, although it tasted better than it looked. Not sure if I’ll used the recipe again.
It sounds like you didn’t brown your onions long enough. I’m sorry to hear you had trouble with the recipe.
Had leftover turkey and dressing from a friend, but no gravy! I am not a great cook, but this was really easy and delicious! I can’t wait to make it again! Thank you!
How many servings is this recipe?
It makes 1 cup of gravy, so I’d say around 4-6 servings, depending on how much each person uses.
Too many ads on your site! I can hardly even see this recipe they hijacked half my iPhone screen. I would look into this. Found this recipe from Google but all these ads turn me away. Kinda spammyish.
I’m actually scheduled for a new mobile site this week, so I hope you’ll come back later and check it out! There will still be ads as those do pay for the free recipes, but they won’t be as intrusive.
Hi Kaleigh – I’m following up to let you know my new mobile site launched today. I understand if my site turned you off, but I invite you to come back and give my site another look around. There are still ads to help keep the recipes free for you, but they aren’t as intrusive.
Thank you! I needed this recipe for a crowd… we’re doing meatballs for a homeless shelter! Using purchased frozen meatballs and it
will take probably a GALLON of gravy! Will let you know next week how it turns out. Using a gravy mix plus beef broth. Hope it works!
That is very thoughtful of you to do! Let me know how it goes.
Madethis recipe last night – outstanding!!!! I never imagined it would tast sooo delicicious. Thanks so much.
Your website it a true FIND.
Happy to help you make dinner even better with gravy ;) Happy to hear you enjoyed it!
This recipe was delicious my family loved it.
Thanks for the positive feedback!
I have been looking for just such a recipe for elk roast, however I must have done something wrong !! I followed your recipe except I minced the onion to make a smoother gravy. I had to add at least twice the amount of chicken broth as it was very thick ? Consequently it is a bit salty, but now the right consistency ! Your words of wisdom please.
If the gravy was really thick to the point of adding more liquid, there are several scenarios that may have happen. 1 – You mismeasured the flour. What kind of measuring spoon did you use for 2 tablespoons? 2 – If it was a bit salty, you may have boiled it too hard and/or too long, resulting in an overreduced gravy. 3 – If you made it and let it cool down, it will naturally thicken up the cooler it gets.
I make it like this with vegetable broth….works perfect for my 2 vegetarians I have in my house. It’s yummy.
Oh perfect! Glad they’re still able to enjoy gravy by using veggie broth :)
May l say l had doubts about this gravy but l tried it today and just loved it. The only thing l changed was using solid margarine. Smooth and tasty. I’m sold. No more worries about gravy. Many thanks Ruth
Thanks for letting me know margarine works well in this recipe. Glad you enjoyed it!
LOVE this easy recipe. Comes out perfect EVERY time.
Glad it worked out for you!
This is a great idea, I never thought of making gravy without meat drippings, but we don’t make a whole turkey either, and I’ll be trying this recipe this time. It looks and sounds so flavorful, thank you for the recipe!
Oh yes it’s ideal when you don’t have any (or enough) meat drippings. Hope you enjoy it!
Yummm! Homemade gravy without meat drippings?…sign me up! This is perfect because we don’t always make meat but we want the gravy. Thanks for sharing this with us. Just pinned!
Yes it’s perfect for meals like mashed potatoes when you don’t necessarily have a large meat dish for drippings.
This gravy looks so delicious! I love that there aren’t any meat drippings required!
Nope! Which means you can make it at a moment’s notice!
Reading this has me all excited about the upcoming holidays! Can’t wait to make this homemade gravy!
Makes holiday dinner that much easier!
Whenever there’s gravy on the table, it naturally feels like a holiday. Don’t you think? Love that we can make this one ahead of time too!
Yes you can have holiday dinner any day of the year!
Oh how i love gravy. And what a great easy recipe to get it made. Yum!
This gravy is AMAZING! I have made for both chicken and beef. I am making tonight with the leftover prime rib for dinner. Thank you for the fantabulous recipe,
Thanks, Andrea! Glad you enjoyed the gravy!
Carla, i LOVE this easy gravy! First time I used beef broth and it was wonderful on the steak and mashed potatoes!
Last night I didtn’t have broth and not near any stores your receipe saved my meatloaf once again. I used boullion and it was just as tasty! I follow yor receipe but don’t add the milk!
My grandson loves gravy on everything and now I don’ t need pan drippings so can make gravy anytimt!
I cook the onions longer, as you suggest and always get deep brown gravy!
At 83 years of age I have learned an easier way to cook! You are a true blessing!
Happy to hear the results, Veronica! Boullion works just as well (as long as you pay attention to the salt content, which it sounds like you did). Thank you for sharing!
This recipe was so easy! I used some can beef broth. I also added a small jar of drained mushrooms while the onions were sauteing. This was delicious! Thank you!
Love the idea of adding mushrooms! Thank you for sharing your feedback.
I was so happy to find this recipe! Made it, loved it, posted it!! Thank you…
Awesome! Thanks for sharing!
Would love to make this but my husband won’t touch anything with onions. I am afraid it won’t taste right without them.
You can make gravy without them, but I agree it’ll taste better with onion! Is it the flavor or actually seeing the onion? If it’s the last one, you can fry the onion then strain them out so he’d never know.
Carla, thanks! Made this last night so quick, easy and tasty!
Happy to hear you enjoyed it!
I used this recipe tonight in a pasta dish cooked up 5 chicken breasts and then doubled the gravy recipe mixed up the diced up chicken breasts a pound and half of noodles some broccoli and mixed it all together with the gravy and it came out awesome we have 4 kids and my dad so there is7 of us so im always looking for cheap easy ways to make a big meal and this one did exactly that and everyone loved it and there’s also a ton left over for leftovers tomorrow night which is always a bonus when you can get 2 meals out of about $10 or less SCORE for dad thanks for the simple gravy recipe….(note for all that are having trouble with the gravy being white instead of brown cook the butter longer first before adding the flour and then let the roux cook longer the butter and flour before adding the liquid bc there’s nothing worse then the raw flour taste in a gravy that’s just my 2 cents )
Glad the gravy recipe worked out for you and your family!
Hey, Happy Thanksgiving 2019 from Boise Idaho!
I wanted a no-drippings gravy, and you came through! Since we’re having smoked turkey, I added TWO DROPS of liquid smoke, also some home-made poultry seasoning. This gravy is so delicate, not over-anything-ed. What a find! Thanks for making Thanksgiving (even if it’s just for two people) a lot easier!
Love the idea of adding liquid smoke! Glad you enjoyed the recipe.
We make a deep fried turkey so I never have the drippings to make gravy with, but this was so simple & tasty. My family loved it. Will definitely make again. Thank you for the recipe.
Deep fried turkey sounds amazing! Glad this gravy recipe worked for you.
What a delicious no-drippings gravy dish! I made this savory recipe for our Friendsgiving gathering, and it was a big hit. Everyone loved it!!!
Wonderful! Glad you enjoyed it for Friendsgiving.
I was afraid to try gravy – but this worked great! I used the flour instructions, perfect, easy, not too thick or thin… I had a pork loin roast, next I’ll try a chicken or turkey! Thanks!
Wonderful! Happy to hear you enjoyed the gravy.
This was amazing!! I doubled the garlic and only used beef broth (30 ounces), it was a hit. I cooked for gravy fanatics and they were blown away the flavouring didn’t come from meat drippings. Thank you!
Awesome! Glad it was a hit.
I substituted a flour and olive oil rue for the water and corn starch and it came out wonderfully! My new go to gravy recipe.
Oh good glad that worked out for you!
Can this be made the night before and reheated the day of?
Yes, there’s a note on the recipe card explaining how. Pretty much when you’re ready to eat, reheat and thin it out with a little bit of broth until smooth again.
This was EXACTLY what I needed for my crockpot meatloaf. Took it OVER. THE. TOP! Thank you.
Wonderful! Glad you loved it.
Thank you! I needed this recipe for a crowd
perfect, That good idea. My friend like these. Thank you for recipe!
If your gravy is not brown enough or adding cream or milk makes it too light…Gravy Master. Comes in tiny bottles in the spice area. Add just a tiny bit. It does not take much and that little bottle will last a long time. I never make gravy…well except white sauce…without it. With or without drippings.
I love your recipe. As a teenager (and I’m 75) we used to go to a diner and eat salmon patties and they were always served with brown gravy. Now salmon is never going to make drippings so I have no idea why they were served like this. I’ve never had them without brown gravy. Not in New England anyway.
Has anyone doubled this recipe and had it work? I haven’t tried it but wanting to. Thanks!
Yes, you can double it. Make sure you use a larger saucepan as well.
What a tasty gravy!!!. Thanks for sharing. I think your gravy is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this.
Glad you enjoyed the recipe!
Wow, your recipe is so awesome. I have never known this recipe. Thanks for sharing. I will try to follow your recipe and I hope it looks delicious as your picture. I will share this recipe for my friends and my family. I think they love it too.
Thanks for sharing the love! Let me know what you think after trying it.
I had a pork loin but no drippings so I googled “gravy recipe without drippings”, so happy I did! This was so easy and so delicious. I used vegetable broth and it was great but I will be trying it with all the different broths, with the bacon fat, sausage, caramelizing the onions and all the other suggestions. Thank you so much for posting this recipe, I’ve never had luck with gravies, until now!!! Than you, Dotti
Wonderful! Glad you enjoyed the gravy recipe.
Great recipe! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!
Glad you enjoyed it!
I needed a quick and simple way of making gravy for my first dinner party after my divorce and you just saved me! Thanks heaps.
Glad this recipe worked out for you!
This saved me in a pinch…when we had more thanksgiving leftovers than gravy. Whipped this up and worked like a charm. Thanks!!
Oh good! Glad this recipe worked out for you.
Made this for Thanksgiving. I love how easy the recipe is! Turned out great. (p.s. I made with oat milk instead of dairy milk. And used Bragg’s liquid aminos (basically a low-sodium soy sauce) instead of salt to give it a little more body/umami flavor.) Thanks as always for clear and easy-to-understand directions.
Oat milk and Bragg’s are great ideas for others who may want to use them! Thanks for sharing and glad you enjoyed the gravy.
Needed a quick gravy for some left-over chicken breasts ‘n peas in a skillet…… I had dried it out! This gravy was PERFECT. Perfect texture, perfect taste. Delish! Going to print this one out!
Wonderful! Glad this gravy was able to save your dinner.
I absolutely love this recipe! It is flavorful and well-balanced. I also find that it’s perfect for people following a diet because it’s gluten free and vegan. The best part is that I can make this on my own, which means less heating up the oven and more time for family time.
Glad you enjoyed the recipe! Yes I agree it’s very versatile.
Awesome! This is the first time I have ever made gravy without any meat drippings. Thanks you!
We are grateful for your wonderful recipe.
Happy to hear it! Glad you were super successful.
This turned out phenomenally delicious! I didn’t know you could make such an amazing gravy without drippings, but I’m completely sold! The recipe was easy to follow and great for last minute. Not only do I love this recipe but I believe it might be one of my new favorites. Thank you for providing an easy and tasty gravy recipe!
Oh wonderful! Happy to hear you enjoyed the gravy.
I multiplied the recipe x6 BUT I only multiplied the salt x4 and it was still too salty, but tolerable. If you multiply, I suggest not multiplying the salt. You can always add more at the end.
The color was brown and beautiful. I let the onions get just to the point of not burning. Constantly stirred at the end.
It tasted pretty good and looked georgeous.
Yea salt can be tricky when increasing the recipe, so always taste as you go. Regardless I’m glad you enjoyed the recipe!
This was perfect with the oven-baked meatballs I always make, not much in the way dripping with those. Thank you!
Great idea for the oven meatballs!