Cody Casey
Making gravy without pan drippings is a quick and easy process that can be done in less than 10 minutes. It is perfect for those who are vegetarian or are simply looking for a way to make gravy without having to roast a whole chicken or turkey. With just a handful of simple ingredients, such as butter, flour, broth, and seasonings, you can create a delicious and flavorful gravy that is perfect for any meal.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, flour, broth, pepper, salt, milk, cornstarch, chicken stock, oil, vegetables, herbs, meat |
| Equipment | Saucepan, whisk, skillet, frying pan |
| Techniques | Whisking, simmering, thickening, browning, frying, sautéing, boiling, straining |
| Time | Less than 10 minutes |
| Yield | 2 cups |
| Storage | 3-4 days in the refrigerator, 3 months in the freezer |
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What You'll Learn
Melt butter, whisk in flour, then broth to make a roux
Making a roux is a great way to make gravy without pan drippings. To make a roux, you will need butter, flour, and broth. You can also add some seasoning, such as salt and pepper, to taste.
First, melt some butter in a pan over medium heat. Be careful not to burn the butter, but it's fine if it browns a bit. Once melted, add some flour and whisk until you have a smooth paste without any lumps. This paste is your roux. You can add flour a little at a time and keep stirring vigorously until you get the desired consistency.
Next, slowly add your broth to the roux, whisking constantly. This step will ensure your gravy doesn't get lumpy. Your gravy will look thin at this point, but that's normal. Keep cooking the gravy until it reaches your desired thickness. The longer you cook it, the thicker it will become.
Finally, season your gravy with salt and pepper to taste. Remember that your broth may already contain some sodium, so it's a good idea to taste the gravy before adding salt.
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Add aromatics like onions, carrots, celery and garlic
Aromatics are a great way to add flavour to your gravy. The most common aromatics for French-inspired cuisine include celery, onions, carrots, and garlic.
To start, melt butter in a sauce pan over medium-high heat. You can also add some oil to prevent the butter from burning. Then, add your aromatics. For this step, you can add onions, carrots, celery, and garlic. You can also add other aromatics like mushrooms, bell peppers, or parsley stems. Cook the vegetables, stirring often, until they are soft and starting to brown. The longer you cook the vegetables, the darker your gravy will be.
Once your vegetables are browned, sprinkle flour over them and continue to stir. You can also add flour to the butter at the beginning to make a roux, which is a flour paste that will thicken your gravy. You can substitute cornstarch for flour to make gluten-free gravy. Continue to cook the flour and vegetable mixture for about 3-4 minutes, until the flour turns a light tan or caramel colour. Be careful not to let the flour burn, as this will make your gravy bitter.
At this point, you can add your liquid. Slowly whisk in your broth or stock until smooth. You can use chicken or beef broth, or water with chicken stock cubes. You can also add wine for extra flavour. Once all the stock is added, return the mixture to a simmer, stirring often.
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Use cornstarch and cold water slurry to thicken
Cornstarch is a common thickening agent in cooking. However, adding it directly to the liquid you want to thicken may cause it to clump. To thicken a liquid with cornstarch, you first need to make a slurry. This is a mixture of equal parts cornstarch and liquid, typically cold water, stock, or wine.
To make a cornstarch and cold water slurry, mix two teaspoons of cornstarch with one and a half teaspoons of cold water and stir thoroughly. You can also use milk or wine instead of water. You can adjust the measurements as needed, but the cornstarch and liquid should be in equal parts. Stir until a smooth paste forms. This is your slurry.
Add the slurry to the gravy and stir well. It is important to lower the heat while stirring in the slurry to avoid a lumpy gravy. After it is mixed in, increase the heat so that the cornstarch activates and thickens the gravy. Bring the gravy to a boil and simmer until any starchy taste has been cooked away. Don't cook for too long, as the starch may break down and the liquid will thin out again. The gravy will continue to thicken as it cools.
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Add herbs, spices, or alcohol for flavour
When making gravy without pan drippings, you can add herbs, spices, or alcohol to enhance the flavour. Fresh herbs like thyme, rosemary, and sage can be added to the gravy and left until it is ready to be reheated and served. You can also use dried herbs like garlic powder, poultry seasoning, and parsley. A few dashes of Worcestershire sauce or fish sauce can also be added to the gravy to give it an extra kick.
If you want to add some spice to your gravy, you can use both chicken and beef stock cubes for a nice deep brown colour and a flavour boost. You can also add some cognac or white wine for a nice flavour, but these can be omitted if you prefer your gravy without alcohol.
You can also add some vegetables to your gravy for extra flavour. Root veggies, onions, celery, garlic, and carrots can be sautéed and then strained, leaving behind a fluid that can be used as a base for your gravy.
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Make a vegetarian gravy with mushroom stock
Making gravy without pan drippings is easy and can be done in several ways. Here, we will focus on making a vegetarian gravy with mushroom stock.
First, heat some olive oil in a small saucepan over medium heat. You can use any neutral-flavored oil, or even non-dairy butter or margarine. Next, add your finely chopped onion and sauté until soft, which should take around 6 minutes. Then, add in the mushrooms and herbs of your choice—fresh rosemary and thyme are great additions. You can use any mushrooms you like, but cremini and shiitake mushrooms are popular choices. Cook this mixture until soft, which should take around 5 minutes.
Now, it's time to add the flour to create a roux. Cook this for around 1 minute, then slowly add in your mushroom stock, whisking as you go. Bring the mixture to a simmer and cook for around 5-10 minutes, or until it has thickened slightly and the flavors have melded together. If the mixture becomes too thick, simply add more stock to thin it out.
Finally, taste your gravy and season with salt and pepper as needed. This gravy can be served warm with mashed potatoes, rice, lentil loaves, roasted red potatoes, or even vegan biscuits. Enjoy!
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Frequently asked questions
You can make gravy without pan drippings by melting butter in a saucepan over medium heat, whisking in flour until smooth, and then slowly adding broth or stock while whisking. Season with salt and pepper to taste.
You can use butter, flour, and broth or stock to make gravy without pan drippings. You can also add aromatics like onions, garlic, and root vegetables for extra flavour.
You can make vegetarian gravy by using vegetable broth or stock instead of meat-based broth. You can also add ingredients like mushrooms, onions, and other vegetables to boost the flavour.
You can thicken gravy by making a slurry with cornstarch and cold water, then adding it to the gravy. You can also use flour to make a roux, which is a mixture of flour and butter, to thicken the gravy.
Yes, you can make gravy without pan drippings ahead of time and refrigerate it for up to 3-4 days. It will thicken in the refrigerator, so you may need to stir in some broth or water when reheating it to achieve your desired consistency.
