Emilie Meyer
Making gravy without pan drippings is a quick and easy process that can be done in less than 10 minutes. It is an excellent option for those who are short on time or do not consume meat. The basic ingredients include butter, flour, broth or stock, and seasonings of choice. The process involves melting butter in a saucepan, adding flour to create a roux, and then slowly whisking in the broth. The gravy is then brought to a boil and simmered until thickened. This simple recipe can be customised with various ingredients, such as cognac, herbs, or cornstarch, to create a rich and comforting gravy that complements any meal.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, flour, broth or stock, milk, salt, cornstarch, water |
| Time | Less than 10 minutes |
| Texture | Velvety smooth |
| Taste | Full of flavor |
| Quantity | 2 cups of gravy |
| Storage | 3-4 days in the refrigerator, 3 months in the freezer |
| Reheating | Use a saucepan over medium to medium-low heat, add water to thin the gravy |
| Vegetarian option | Use vegetable broth, mushroom bouillon cube, or Better Than Bouillon paste |
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What You'll Learn
Make a roux with butter and flour
Making a roux is a simple process that involves cooking flour and fat together to thicken a sauce. In the French tradition, the fat used is usually butter.
To make a roux with butter and flour, start by melting the butter in a saucepan over medium-low heat. The amount of butter used depends on how much gravy you want to make. For example, for about 2 cups of gravy, you can use 4 tablespoons of butter. Once the butter is melted, add in the flour. The traditional ratio of fat to flour is 1:1 by weight, not volume. So, for 2 ounces of butter, use 2 ounces of flour. You can use a wooden spoon to stir the mixture in a figure-eight motion until the flour has completely combined with the butter. This should take around 30 seconds to 1 minute. Continue cooking the mixture, stirring constantly, until it becomes smooth, slightly thickened, and small bubbles begin to form. This should take around another 30 seconds to 1 minute.
The roux should have a nutty aroma and there should be no unincorporated flour left. At this stage, you have a white roux that is perfect for light sauces such as béchamel. If you wish to make a blonde roux, simply continue cooking over medium-low heat for 3 to 4 minutes, stirring constantly, until the roux turns a pale golden colour. For a brown roux, cook for 10 to 12 minutes until it becomes dark brown and very fragrant.
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Add broth, stock or water
Making gravy without pan drippings is a quick and easy process. You can use broth, stock or water as a base.
To make gravy with broth, start by melting butter in a saucepan over medium heat. Then, add flour and whisk until smooth. Cook this mixture for about a minute. While whisking constantly, slowly add the broth to the pan and continue whisking until smooth. Increase the heat and bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, until the gravy has thickened. This should take about 1-2 minutes.
You can also make gravy with stock. For this recipe, you will need butter, flour, and stock. Melt the butter in a saucepan over medium heat, then whisk in the flour until no lumps remain. Cook for about a minute. Next, slowly add the stock to the pan, whisking as you pour. You can adjust the amount of stock to suit your desired thickness.
If you are making gravy with water, you can use a mushroom bouillon cube for added flavour. Simply melt some butter in a pan, then add flour to create a roux. Then, pour in water and stir until you have a gravy consistency.
It is important to note that gravy will thicken as it cools, so you may need to reheat and thin it out with more broth, stock, or water.
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Season with salt and pepper
Seasoning with salt and pepper is an important step in making gravy without pan drippings. Salt is an absolute must when making gravy, as it can take your dish from bland to great. However, the amount of salt you add will depend on the saltiness of your broth. For this reason, it is recommended to taste the gravy before seasoning, and to add salt only if it is needed. If your gravy tastes flat and bland, add more salt to taste.
When making gravy, pepper is also added to taste. You can use ground black pepper, which should be mixed in with the roux and cooked until it is light brown in colour. You can also add dried herbs such as thyme, rosemary, and sage, as well as onion powder, garlic powder, or a dash of soy sauce to boost the flavour.
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Add cognac or wine for flavour
While making gravy without pan drippings, you can add cognac or wine for flavour. This is an optional step, as you can make a delicious gravy without alcohol. However, adding cognac or dry white wine can give your gravy a deep and complex flavour.
Start by heating a medium sauce pot over medium-high heat. Add 2 teaspoons of unsalted butter and stir until melted. This forms the base of your gravy and provides a rich, buttery flavour. Next, add ¼ cup of cognac and stir with a whisk. Cooking with cognac will add a unique depth of flavour to your gravy. Cook this mixture for 2-3 minutes until the alcohol has cooked off, leaving only the rich cognac flavour behind.
Now, it's time to add the remaining ingredients to build flavour and thicken your gravy. Add chicken stock, onion powder, Better Than Bouillon, and Kitchen Bouquet. These ingredients will enhance the savoury notes and give your gravy a beautiful brown colour. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Simmer your gravy for about 5 minutes to allow the flavours to meld and intensify.
In a separate small bowl, prepare a cornstarch slurry by mixing cornstarch with cold water. Stir well to create a smooth, lump-free mixture. Cornstarch acts as a thickening agent, giving your gravy a desirable, spoon-coating consistency. Slowly whisk this slurry into your gravy, ensuring it fully incorporates.
Return the gravy to medium heat and let it bubble gently for another 4 minutes. This cooking process will further reduce the liquid, concentrating the flavours and resulting in a thicker gravy. Taste your gravy and adjust seasoning with black pepper and salt, if needed.
Finally, remove the gravy from the heat and transfer it to a serving dish. Your cognac-infused gravy is now ready to be enjoyed!
Alternatively, you can use white wine instead of cognac. Simply substitute the cognac with ¼ cup of dry white wine. Follow the same steps as above, cooking off the alcohol and proceeding with the rest of the recipe. White wine will add a bright, acidic note to your gravy, complementing the savoury flavours.
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Thicken with cornstarch
Yes, you can make gravy without pan drippings by using cornstarch as a thickening agent. Cornstarch is a great alternative to flour for those who are gluten intolerant. It also has more thickening power than wheat flour, so you'll need less of it.
To make gravy with cornstarch, start by melting butter in a saucepan. You can also add some chopped onion and a pinch of salt to taste, cooking until the onion is softened. Then, stir in some stock or broth. You can use chicken, beef, vegetable broth, or mushroom stock. If you want to make a vegan gravy, use vegan butter.
Next, make a slurry by mixing cornstarch with a bit of cold water, milk, or stock. Whisk this slurry into the warm liquid in the saucepan and keep stirring until well combined. Put the pan back on the heat and bring to a simmer. You'll see the mixture start to thicken. Finally, add salt and pepper to taste, as well as any desired herbs or spices.
Remember, cornstarch loses its thickening power if cooked for too long, so be careful not to overdo it. If your gravy becomes too thick, simply add more liquid such as stock, milk, cream, or water.
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Frequently asked questions
Yes, you can make gravy without pan drippings. You can use butter, flour, and broth or stock to make a simple gravy in less than 10 minutes.
You can use butter and flour to make a roux, which is a common base for gravies. You can also add chicken or mushroom stock for extra flavor.
You can fry onions in butter to add flavor and depth to your gravy. You can also use vegetable broth as a base and thicken it with cornstarch instead of flour.
Melt butter in a saucepan over medium heat. Add flour and whisk until smooth. Slowly add broth or stock, whisking continuously. Bring to a boil, then reduce heat and simmer until thickened.
Yes, you can make gravy without pan drippings ahead of time. It will keep in the refrigerator for 3-4 days or up to 3 months in the freezer. Reheat on the stovetop and add water or broth to adjust the consistency.
