Step by step instructions that will show you how to make gravy from scratch. Pan drippings not required!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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I love to make flavorsome gravies made with a base of fat/drippings from roasting a pork loin or a roasted chicken.
However, you CAN make a good gravy without. Bump up the flavor using sautéed onions and a good quality chicken stock and flavor it up with fresh or dried herbs, salt and pepper. Pair your gravy with turkey, chicken, pork or lamb!
Or, just make some oven fried chicken and mashed potatoes and eat it out of a bowl. I’m not judging.
If you have pan drippings, those will add flavor to your gravy. If you are making gravy without pan drippings, sautéing the onion will give you the flavor needed. Feel free to use BOTH!
Why you’ll love this recipe
- It’s super easy.
- Adaptable – you can make this gravy recipe vegetarian if you wish! Or, you can use pan drippings from roasted pork, chicken, turkey or lamb. Or, you can do it from scratch.
- Delicious. Flavor it up with some fresh herbs, or some dried ones. Use salt and pepper and taste as you go.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make homemade gravy without drippings (step by step photos)
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Heat the stock in the microwave or a saucepan.
Melt the butter, and sauté half a medium onion. Season with salt, pepper and add some fresh or dried thyme, or some poultry seasoning.
Add the all purpose flour and mix well, then slowly add the hot stock (chicken broth, beef broth) while whisking and scraping the bottom of the pan to get up all the good flavor.
Simmer in the saucepan over medium heat, whisking constantly until thickened.
Test for seasoning and add more if needed.
Frequently Asked Questions
How to thicken gravy?
Remove about 1/4 cup of liquid from your pan. Mix it with 1-2 teaspoons of flour or cornstarch (make a slurry). Blend it into the pan, whisking constantly to incorporate.
How to make gravy thinner?
Whisk in more broth or stock to your gravy if it gets too thick.
Do I need to strain gravy?
You can, but I don’t. I like the “bits”. By all means, if you’d prefer to – strain your gravy to make it smoother.
Should I heat the stock before using?
Yes! This will help your gravy to thicken faster since you won’t have to spend time waiting for it to heat in the skillet
How to make Vegetarian Gravy
You can make this gravy vegetarian by making my roasted vegetable stock!
How to make a Cream Gravy
Use milk instead of stock in the recipe. That’s it!
Kylee’s Notes
Keep your stove temperature down. We are looking for a gentle simmer, not a boil.
You will need an 1:2 ratio for butter and flour for this to work correctly. If you use 2 tablespoons of butter or oil, you’ll need 4 tablespoons of flour.
Onions are actually optional! If you just want plain gravy, leave those out.
If your gravy gets too thick, add a little extra stock.
If your gravy is too thin, remove about 1/4 cup of hot liquid from your pan. Mix it with 1-2 teaspoons of cornstarch or flour (make a slurry). Blend it into the pan, whisking constantly to incorporate.
Substitutions/Additions
You can absolutely use pan drippings from cooking a turkey or other roasted meat. Scoop off 2 tablespoons of drippings from the pan, and use in place of butter.
Vegetable oil or olive oil can also be used in place of butter or pan drippings if needed.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Make ahead
This recipe can be made ahead. Keep in a sealed container in the refrigerator
Want some more Recipes for Basics?
- How to Caramelize Onions. Step by step instructions for making caramelized onions for use in recipes. Cook them low and slow and you’ll have gorgeous onions that you’ll LOVE.
- How to make Almond Butter. Skip the store-bought, get out your food processor, and watch the magic! Uses just one ingredient!
- How to make Homemade Bisquick (Baking Mix), A super quick and easy and versatile, this shortcut is similar to Bisquick and is perfect for using in recipes!
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How to make Gravy from Scratch
Recommended Equipment
Ingredients
- 2 cups chicken stock (you can use chicken stock, vegetable stock, or water)
- 2 tablespoons butter (or oil, or pan drippings)
- ½ cup onion (sliced or diced (optional))
- salt and pepper
- 1 tablespoon fresh thyme (use a tsp of dried, or omit)
- 4 tablespoons all-purpose flour
Directions
Get Prepped
- Heat 2 cups chicken stock in the microwave or a saucepan. Slice or dice ½ cup onion thinly (if using)
Sauté the onions
- Melt 2 tablespoons butter or pan drippings and sauté the onions (if using) to soften.
Making the gravy
- Add 4 tablespoons all-purpose flour and stir to combine and cook for 30 second, before whisking in the hot stock.
- Season with salt and pepper and 1 tablespoon fresh thyme.
- Simmer, mixing constantly until thickened. Test for seasoning and add more if needed.
- Strain if desired.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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