Tillie Doyle
Making gravy without pan drippings is a great option for vegetarians, or when you're short on time and want to make your gravy ahead of a big meal. While pan drippings are usually at the heart of gravy-making, there are several ways to make a tasty gravy without them. You can use butter, oil, or margarine as a substitute for the fat in pan drippings, and add flour to make a roux. You can then add stock or broth, and aromatics such as onions, garlic, and root vegetables, to build flavour.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, flour, broth, onion, salt, milk, wine, garlic, cornstarch, pepper, herbs, carrot, celery, mushroom, olive oil, bouillon, water |
| Recipe | Melt butter in a saucepan, add flour and whisk until smooth, cook for 1 minute, slowly add broth/stock and whisk until smooth, increase heat and bring to a boil, reduce heat and simmer, whisk until thickened |
| Taste | May not have the rich, deep flavor of gravy made from drippings, but still tasty in its own right |
| Benefits | Can be made ahead of time, suitable for vegetarians, can be stored for 3-4 days in the refrigerator or 3 months in the freezer |
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What You'll Learn
Use butter as a substitute for fat
Using Butter as a Substitute for Fat in Gravy
When making gravy without pan drippings, butter is used as a substitute for the fat. The increased fat in gravy helps it to coat and stick to the starchy molecules of the potatoes better, so they come together better in each bite. The oil in butter and the broth used in most gravies come together as an emulsion, helping to thicken the gravy.
To make gravy with butter, melt the butter in a saucepan over medium heat. Once melted, add your aromatics such as onions, carrots, celery, and a pinch of salt. Cook until the vegetables are softened and start to brown. The darker your onions get, the darker your gravy will be. Next, stir in your flour to coat the vegetables. This is called making a roux, which is a flour paste used to thicken your gravy.
For a gluten-free alternative, substitute cornstarch for flour. You can also use cornstarch to thicken the gravy if you don't want to make a roux. Simply make a slurry by mixing cornstarch with water and slowly pour it into your simmering broth while whisking.
For a vegan gravy, use vegan butter or oil instead of regular butter.
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Add vegetables for flavour and colour
Vegetables can be used to add flavour and colour to gravy. For instance, root vegetables such as onions, celery, garlic, and carrots can be sautéed in butter or oil and then boiled in chicken stock. The vegetables can then be strained, and the gravy can be seasoned with salt, pepper, and butter. Mushrooms can also be used to make gravy, as they add a savoury, umami flavour.
Onions are a popular choice for adding flavour and colour to gravy. They can be fried, which adds a huge boost of flavour, and the darker they get, the darker the gravy will be. Caramelised onions can also be used to make onion gravy.
Potatoes are another option for adding flavour and colour to gravy. Cubed potatoes can be boiled in vegetable broth and then seasoned with herbs and spices. A milk and flour slurry can be added to thicken the gravy. Frozen mixed vegetables can also be added to the gravy for extra colour, texture, and flavour.
Additionally, stock cubes or bouillon cubes can be used to enhance the flavour and colour of gravy. Chicken stock cubes provide the base flavour, while beef stock cubes add a nice deep brown colour and a flavour boost. Using both types of stock cubes is recommended for the best results.
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Make a roux with flour and butter
Making a roux with flour and butter is a simple process. It is a foundational cooking technique, especially for making gravy. A roux is a cooked mixture of equal parts flour and fat. Butter is the most commonly used fat for making a roux.
To make a roux with flour and butter, start by melting the butter in a saucepan or skillet over medium-low heat. The butter should be melted but not burnt, so keep an eye on it. Once melted, add in the flour. For every tablespoon of butter, you should add a tablespoon of flour. Stir the mixture constantly with a wooden spoon in a figure-eight motion for even cooking. Keep stirring until the flour has completely absorbed all of the butter. There should be no dry pockets of flour left in the mixture.
Continue cooking the mixture until it is smooth, slightly thickened, and small bubbles begin to form. The roux should smell nutty, and there should be no unincorporated flour left. If any lumps of flour remain, break them up with the spoon. The colour of the roux will depend on how long you cook it for. A white roux is cooked just until the mixture bubbles and is cooked through without colouring. A brown roux is cooked a little longer, until it starts to brown, about 6 or 7 minutes. A dark roux is cooked even longer, about 8 to 15 minutes, and is used in Creole and Cajun cuisine.
Once you have achieved your desired colour, you can slowly add in a liquid such as broth, milk, or stock. The roux will dissolve into the liquid and thicken it into a silky-smooth sauce. This is the base for your gravy.
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Add stock or broth for flavour
Making gravy without pan drippings is easy and can be done in a few simple steps. The key to achieving flavour is in the stock or broth used, along with other ingredients such as butter, flour, and vegetables.
Firstly, melt some butter in a saucepan over medium heat. Butter is an essential ingredient as it provides the fat that would otherwise come from meat drippings. Once melted, add in some chopped onions and a pinch of salt. Cook this mixture until the onions are softened and lightly browned. The darker the onions, the richer the colour of the gravy. You can also add other aromatics such as carrots, celery, and garlic at this stage for added flavour.
Next, stir in some flour to coat the onions. This creates a roux, which is a paste that will thicken the gravy. Cook the roux for about a minute, and then slowly add in your chosen broth or stock, whisking continuously. You can use either store-bought or homemade broth or stock, but ensure it is well-seasoned and flavourful. Chicken broth or stock is a popular choice, but you can also use mushroom or vegetable broth for a vegetarian option. If you want a deeper colour and more robust flavour, consider using beef stock or adding a teaspoon of dark soy sauce.
Continue whisking the gravy until it reaches your desired thickness. If it becomes too thick, you can thin it out with a little water or more broth. Taste the gravy and adjust the seasoning with salt and pepper as needed. Remember to go easy on the salt, as your broth or stock may already contain sodium.
Your gravy is now ready to serve! This basic recipe can be adapted with various ingredients and seasonings to suit your preferences.
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Season to taste with salt and pepper
When making gravy without pan drippings, seasoning with salt and pepper is essential to achieving a well-rounded flavour. It is important to taste the gravy before serving and adjust the seasoning to your preference.
Salt is a fundamental seasoning in cooking and is used to enhance the flavour of dishes. However, when seasoning gravy, it is best to add salt last. This is because the broth or stock used as a base for the gravy may already contain sodium, and adding salt earlier in the cooking process may result in over-salting. Leaving salt until the end also allows the cook to adjust the seasoning to their taste preference, as everyone has a different tolerance for saltiness.
Pepper is also a key seasoning in gravy. Ground black pepper is commonly used, adding a spicy warmth to the dish. When making a roux, which is a mixture of butter and flour used to thicken the gravy, pepper can be added to the butter before the flour is incorporated. This ensures that the pepper is evenly distributed throughout the gravy.
Additional seasonings can also be added to gravy to enhance its flavour. Fresh or dried herbs such as thyme, sage, rosemary, and parsley can be used, as well as spices like onion powder, garlic powder, and soy sauce. A splash of lemon juice can also add a bright, savoury note to the gravy.
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Frequently asked questions
You will need butter, flour, broth or stock, and salt. You can also add aromatics like onions and garlic for extra flavor.
First, melt butter in a saucepan over medium heat. Then, add your aromatics and a pinch of salt, and cook until the aromatics are softened and browned. Next, stir in flour to make a roux, and cook for about a minute. Finally, slowly whisk in your broth or stock and cook until thickened.
This recipe typically makes about 2 cups of gravy, which can feed 4 to 6 people.
Homemade gravy will keep for 3-4 days in a tightly sealed container in the refrigerator or up to 3 months in the freezer.
