This Easy Gravy Recipe is just what you need. No pan drippings are required. So much better than canned gravy. Foolproof and made in minutes. Only requires 4 ingredients.
Make gravy easy with this simple recipe. Even beginner cooks will be amazed at the results.
Have you ever stressed over making homemade gravy from scratch? Worried about the lumps? Making it too thick or too thin? Hoping for the best?
This recipe is going to make things so much easier. Perfect gravy made from broth, not meat drippings. You can make turkey, beef, or vegetarian gravy (perfect for vegans). It can even be made ahead of time.
Homemade gravies are so good. Often considered the star of the show whether you are pouring it onto mashed potatoes, roast beef, the holiday turkey, or poutine.
This reminds me of KFC gravy. It will be the perfect topping for chicken and waffles too.
Nothing in a can or package can come close to the rich and flavourful sauces you can make at home.
Have you ever tried onion gravy? The best steak topper ever. Made with caramelized onions and red wine.
If you are a mushroom gravy lover, give this pierogi sauce a try. It works on mashed potatoes and rice too.
RECIPE and INSTRUCTIONS for this homemade gravy from scratch are at the bottom of this post.
What You Need For This Quick And Simple Gravy Recipe
With just 4 ingredients, you can create a wonderful gravy from scratch in minutes.
- Olive Oil
- Chicken Broth
- All-purpose Flour
- No-Salt Seasoning
This gravy is made without cornstarch. Be sure to continue reading for suggestions and tips on making other variations.
Making Easy Gravy Without Meat Juices
No fuss, no stress yet perfect results. Read the recipe card for full instructions.
- Make the roux by combining the olive oil and flour in a heavy bottomed pot.
- Whisk in the broth, and bring to a boil.
- Season, and simmer.
- Ready in under 15 minutes!
Be sure to slowly add the broth to the roux mixture, and whisk constantly. This will ensure no lumps.
Don’t worry if it looks thin at this point. As it boils and simmers it will thicken. Be sure you don’t feel the liquid sticking to the bottom of the pot, you don’t want it to burn. If it sticks, turn down the heat.
I promise, once you give this a try and see how easy it is, you will never use canned or packed again. Rich, velvety smooth and seasoned just the way you like.
I love the fact I can customize this recipe in so many ways. The perfect gravy for every occasion. Thanksgiving, Christmas, Easter, or Sunday Dinner.
You can make it vegan, vegetarian, gluten-free, salt and fat-reduced too. Everyone can enjoy this simple yet totally delicious easy gravy recipe.
It’s all about the roux! Just like when grandma made it back in the day. Making the perfect roux with the correct flour and fat combination, usually a 1:1 ratio.
In this recipe, I used olive oil. Works great for people watching their cholesterol, fat count, or looking for a vegan recipe. You can also use vegetable oil, avocado oil, butter, plant-based margarine, or lard. Each type of fat will produce slightly different flavours.
Your roux can be white, blonde, medium brown, or dark brown. Basically the longer you cook it the darker it becomes. Don’t be tempted to turn up the heat too high. You don’t want to burn the flour and fat mixture.
Switch up the broth. If you need gravy for poultry use chicken broth. Beef broth is great for red meats. Vegetable broth is perfect for vegan-friendly recipes. Need to reduce salt in your diet? Choose low salt varieties.
You can use canned, or boxed broth. Boullion granules and cubes work too. I prefer to make mine using (affiliate) Better Than Bouillion. Homemade stock is always a great option as well.
Season it up. Thanksgiving and Christmas you can season the broth with poultry seasoning, sage, rosemary, or thyme. Need the perfect gravy for red meat? Worcestershire sauce, garlic powder, onion powder, smoked paprika, or all-purpose seasoning are all great choices.
Additional bouillion granules can be added to the roux while it cooks.
Make it gluten-free by replacing the all-purpose flour with gluten-free flour.
This is the perfect recipe for making ahead of time. Be sure to store the cooked gravy in a sealed container in the fridge. You can easily make this 2-3 days ahead of time.
Yes! Spoon into containers or freezer bags. It will last for several months.
You can use a skillet, pot, or microwave. Always use a low temperature and be sure to whisk often to ensure even heating. If reheating from frozen, thaw in the fridge first.
When you cool gravy, it tends to thicken. While reheating, simply whisk in some additional stock or water to reach your perfect consistency.
Need More Holiday Dinner Recipes?
- Cranberry Sauce is alwasys a hit. Made with bourbon and maple syrup.
- Roasted Squash Slices are presentation perfect. Topped with balsamic and feta.
- Sweet Potato Au Gratin are a welcome addition to any brunch or pot luck dinner.
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Easy Homemade Gravy (No Drippings)
- 1 ounce olive oil
- 1 ounce all-purpose flour
- 12 ounces chicken broth
- 1 teaspoon no-salt seasoning
- Measure out your ingredients and set aside.
- If you are making broth from bouillion, make it now.
- In a heavy bottomed pot, heat the oil over medium high heat.
- Add the flour and whisk constantly. Cook for about 2-3 minute. The longer you cook it, the darker it will become.
- Slowly add the broth, while constantly whisking. You want the gravy to have no lumps.
- Add the seasoning, and bring mixture to a boil.
- Reduce the heat, and continue to simmer until the gravy reaches your desired consistancy. This will take about 5-7 minutes. Be sure not to burn it. If the gravy is sticking to the bottom of the pot, turn down the heat.
- When cooked, remove from heat. Gravy is ready to serve.