Homemade Gravy Without Drippings is a simple from-scratch gravy you can make without pan drippings. Prepare it ahead to reduce stress for Thanksgiving, Christmas, or Easter.
Have you started planning your Thanksgiving menu yet?
If you need dessert ideas, small pumpkin pie and small pecan pie are great options. For something savory, try this Homemade Gravy Without Drippings that I make every year for Thanksgiving.
This gravy is perfect when you don’t want to wait for the turkey drippings or if you’re using a frying method that yields no pan juices. It’s also ideal to make ahead — a big help when the holiday kitchen gets busy.
Though this post highlights Thanksgiving Dinner For Two, the gravy works equally well for Christmas, Easter, or any meal that needs a smooth, flavorful sauce for mashed potatoes or roasted vegetables.
All you need are a few pantry staples: butter, flour, and broth. The method is straightforward and adaptable to different dietary needs and flavor profiles.
Ingredients For Gravy Without Drippings
To make this easy homemade gravy you’ll need:
- Butter: Use real unsalted butter for best flavor; it replaces the fat you’d get from drippings.
- Onion: Optional but recommended — sautéed onion adds depth and aroma.
- All-purpose flour: Thickens the gravy. Substitute cornstarch for a gluten-free version (see notes).
- Salt: Essential for seasoning; adjust to taste depending on the saltiness of your broth.
- Broth or stock: The base liquid. Choose chicken, beef, or vegetable to match your meal.
- Milk: A tablespoon of milk adds a touch of creaminess and smooths the sauce.
For Thanksgiving I use chicken broth to complement a stuffed Cornish hen, but feel free to match the broth to whatever you’re serving — beef broth for red meat, vegetable broth for vegetarian dishes, or a light poultry stock for turkey.
This gravy is also great for biscuits and gravy, mashed potatoes, or as a quick sauce for roasted vegetables.
Why make homemade gravy without drippings?
Traditional gravy relies on meat drippings for flavor, but not every meal or cooking method provides drippings. You might be serving ham, meatloaf, or a vegetarian main where pan juices aren’t available. This recipe gives you full-flavored gravy without waiting for the meat to finish.
Sautéing the onion in butter builds plenty of savory flavor, and the chosen broth adds the rest. The result is a rich, satisfying gravy that stands on its own or complements meats and vegetables alike.
How To Make Gravy Without Drippings
1. Melt the butter in a large saucepan over medium heat.
2. Add the diced onion and a big pinch of salt. Cook until the onion is softened and starts to brown, about 5 minutes. Darker onions will deepen the color and flavor of the gravy.
3. Stir in the flour to coat the onion and cook for about 1 minute to remove the raw flour taste — this forms a roux that thickens the sauce.
4. Slowly whisk in the broth until smooth, then bring the mixture to a simmer. Cook for 3–5 minutes until it thickens.
5. Remove from the heat and whisk in the milk. Taste and adjust salt as needed. Serve hot.
Note: Gravy will thicken as it cools. If it becomes too thick when reheated, thin with additional broth until smooth and pourable.
How To Make Homemade Gravy Without Flour
For a gluten-free version, substitute cornstarch for flour. Use half the amount: for 2 tablespoons flour, use 1 tablespoon cornstarch. Mix the cornstarch with a little cold broth to make a smooth slurry, then add it to the pan with the rest of the broth and simmer until thickened.
How To Make Homemade Gravy Ahead Of Time
This pan-drippings-free gravy is perfect for make-ahead cooking. Prepare it a day or two in advance and refrigerate; it will keep up to 3 days. When chilled it becomes quite thick — reheat gently in a small saucepan and thin with a splash of broth until it reaches the desired consistency.
In a busy holiday kitchen I often start the gravy when the main dishes have about 15 minutes left, so everything finishes together. Alternatively, make it the day before to free up time on the big day.
Homemade Gravy Without Drippings
1 cup (4 servings)
15 minutes
15 minutes
30 minutes
Simple from-scratch gravy you can make without pan drippings. Make ahead to simplify holiday cooking.
Ingredients
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into pieces
- 1/4 cup diced yellow or white onion
- 2 tablespoons all-purpose flour (*see note for cornstarch substitution)
- 1/2 teaspoon salt, plus more to taste
- 1 cup broth or stock, any flavor
- 1 tablespoon whole milk
Instructions
- In a large saucepan, melt the butter. Add the onion and a big pinch of salt; cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the broth and cook until thickened, about 3–5 minutes.
- Remove from heat and whisk in the milk. Taste and adjust salt. Serve while hot. Gravy will thicken as it cools; to reheat, warm gently and thin with additional broth if needed. Refrigerate leftovers up to 3 days.
Notes
- To make gravy without flour, use 1 tablespoon cornstarch in place of 2 tablespoons flour. Whisk cornstarch with a small amount of cold broth to form a slurry before adding to the pan.
- If you do have pan drippings, you can use them in place of butter for traditional pan gravy.
- For a dairy-free option, consider a mushroom-based gravy or substitute plant-based milk.
- Serve with mashed potatoes, roasted meats, or vegetarian mains.
