Marianne Martinez
Making gravy without pan drippings is a handy trick for any home cook. Gravy is traditionally made with pan drippings, which are the fat that has been released from roasted meat. However, it is possible to make a delicious gravy without them. The key to a good gravy is in the seasoning and the stock or broth used as a base. Butter, oil, or other fats can be used to replace the fat from the drippings, and bouillon cubes, stock, or broth can be used to create the gravy's base. This can be paired with aromatics such as onions, carrots, and celery, and herbs such as sage, thyme, and rosemary.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, broth, stock, flour, salt, pepper, herbs, bouillon cubes, cream, cornstarch, oil, vegetables, meat |
| Equipment | Saucepan, whisk, skillet, frying pan, stovetop, Dutch oven, stock pot, gravy boat |
| Techniques | Melt butter, whisk in flour, add broth, season, simmer, strain, sauté, boil, thicken, deglaze, continuous whisking |
| Tips | Use real butter, adjust seasoning, add cream for creamier gravy, use fresh herbs, add mushroom powder for umami flavor |
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What You'll Learn
Use butter or oil as a substitute for fat
If you don't have meat drippings, you can use butter or oil as a substitute for the fat in your gravy.
To make a basic gravy, melt butter in a pan over medium heat. Add minced onion and cook until softened and lightly browned, about 2-3 minutes. You can also add garlic and cook for an additional 30 seconds. Whisk in flour until no lumps remain. Cook for one minute. Slowly add broth to the pan, whisking continuously. Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until the desired thickness is achieved. Remove the pan from the heat and season with salt and pepper to taste.
You can also use olive oil instead of butter. Heat olive oil in a heavy skillet with a lid over medium heat. Add root vegetables, onions, celery, whole bulbs of garlic cut in half, carrots, and any other vegetables you like. Sauté for a few minutes. Add chicken stock to cover and bring to a boil. Once boiling, turn down the heat to maintain a simmer. Cover the pan and let it cook. Once the vegetables are beyond cooked, strain the fluid into another pan. Add butter and let it melt over low heat. Turn up the heat and once you see bubbles, make a cornstarch or flour slurry and pour it in.
Butter and oil can be used interchangeably in gravy recipes, so feel free to use whichever you have on hand.
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Add stock or broth
Making good gravy without pan drippings is possible by adding stock or broth as a base. Here is a step-by-step guide:
Ingredients
You will need butter, flour, stock or broth, and seasonings of your choice. You can also add vegetables like onions, celery, and carrots to enhance the flavour.
Prepare the Roux
Start by melting butter in a saucepan over medium heat. Once melted, whisk in the flour until you have a smooth paste. This mixture is called a roux and will serve as the thickening agent for your gravy. Make sure to cook the roux until it reaches a light to medium blonde colour, as this adds a toasty flavour.
Slowly add your chosen stock or broth to the roux, whisking continuously to incorporate it. Adding the liquid slowly and gradually is crucial to preventing lumps in your gravy. You can use chicken or beef stock for a traditional flavour, or get creative with vegetable broth or mushroom stock for a vegetarian option.
Simmer and Season
Once you've added the stock, bring the mixture to a low simmer. As it simmers, the gravy will thicken and become glossy. At this stage, you can season with salt and pepper to taste. Remember that store-bought stock may already contain sodium, so be cautious with the amount of salt you add. You can also add herbs like thyme, rosemary, or sage to enhance the flavour.
Adjust Consistency
If your gravy becomes too thick, you can thin it out by adding a small amount of water or additional broth. Conversely, if it's too thin, you can add a bit of cornstarch to thicken it.
Serving and Storage
Serve your homemade gravy while it's still hot. It will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat the gravy on the stovetop over medium to low heat, adding a splash of water as needed to adjust the consistency.
By following these steps and using stock or broth as your base, you can create a delicious, flavourful gravy without pan drippings.
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Include aromatics like onions, carrots, and celery
Aromatics are a great way to build the flavour of your gravy. They can be used to make a delicious gravy base. The most popular aromatics to use are onions, carrots, and celery. You can also add other vegetables like garlic, mushrooms, and bell peppers.
To prepare the aromatics, melt butter in a saucepan over medium-high heat. Add your choice of chopped vegetables and stir continuously until they have softened, which should take around 8-9 minutes. You can also add herbs like thyme and rosemary at this stage. It is important not to stop stirring, as the butter may burn and turn bitter.
Once the vegetables have softened, sprinkle flour over them and continue to stir for about 3-4 minutes to create a roux. You will notice the flour will turn a tan/light caramel colour. Be careful not to let it get too dark, as this can also make your gravy bitter.
Next, pour in your choice of broth or stock and stir, scraping any bits of vegetables that may be stuck to the bottom of the pan. Allow the gravy to simmer for around 20 minutes, stirring occasionally. Season with salt and pepper to taste.
Your gravy is now ready to serve! It will continue to thicken as it cools, so you may need to reheat and thin it out with more broth if it becomes too thick.
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Use cornstarch for gluten-free gravy
Yes, you can make good gravy without pan drippings. One way to do this is by using cornstarch, which is gluten-free. Cornstarch gravy has a shiny, translucent appearance and a glossy quality. It is also a great option for those with different dietary needs, as it can be made dairy-free and vegan.
To make cornstarch gravy, you can use a liquid such as broth, stock, milk, or wine. If you are using drippings, separate the fat and use the drippings in place of the broth. Combine the cornstarch with the liquid until smooth, forming a slurry. Then, add this mixture to your hot broth and stir well. You can then add seasonings such as salt, pepper, thyme, poultry seasoning, garlic powder, and Herbamare. It is recommended to add salt last, as broths may already contain sodium, and you can always add more to suit your taste.
When making gravy with cornstarch, it is important to blend the cornstarch with a cold liquid before adding it to the hot liquid. This will prevent lumps from forming. If you are making gravy ahead of time, you can store the cornstarch mixture in the fridge, but sauces thickened with cornstarch may not retain their thickness after cooling and reheating.
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Season to taste with salt, pepper, and herbs
Making good gravy without pan drippings is possible and you can adjust the taste to suit your preferences. The key is to substitute the fat that would normally come from the drippings with butter or oil. You can also add aromatics like onions, garlic, and other vegetables to boost the flavour.
When it comes to seasoning, salt is usually added last because everyone has a different preference for saltiness and your broth or stock may already contain sodium. It's best to season to taste at the end and only add salt if you think it's necessary. You can also add black pepper and dried herbs like thyme, rosemary, and sage. If you're making Thanksgiving gravy, add a pinch of poultry seasoning.
If you want to make a vegetarian gravy, you can use vegetarian bouillon paste for the broth, which means you won't need any additional salt. You can also make a vegan version by substituting oil for butter.
Gravy is a personal thing, so don't be afraid to experiment with different ingredients and seasonings to find a combination that suits your taste.
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Frequently asked questions
You can make good gravy without pan drippings by substituting butter for the fat. You can also add bouillon cubes, fresh or dried herbs, and vegetables of your choice.
You can use butter, chicken fat, lard, or vegetable oil in place of pan drippings.
You can use vegetable oil or vegan butter in place of pan drippings for a vegetarian option.
You can add bouillon cubes, fresh or dried herbs like thyme, rosemary, and sage, and vegetables like onions, carrots, and celery to add flavor to your gravy.
Homemade gravy will keep for 3-4 days in a tightly sealed container in the refrigerator or up to 3 months in the freezer.
