This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it’s easily made without any meat drippings!
Gravy without Drippings
Lots of traditional brown gravy recipes use drippings from meat as a base. While I’ve made and enjoyed many old-fashioned gravies over the years, for this gravy recipe, I opt to use broth and butter instead of drippings and fat from the meat.
There’s an added benefit to making gravy without any meat drippings in that it allows you to make gravy both on any occasion and ahead of time for big meals like Thanksgiving.
I love being able to tuck the gravy in the fridge a few days early and not give it another thought until it’s time to serve the big meal.
Are you familiar with poutine? Hot french fries (or pommes frites) are covered in gooey cheese curds and other toppings and then smothered in rich brown gravy to make Poutine.
It’s a favorite dish in Canada (and parts of the Northern U.S.) and one of my new favorite ways to enjoy warm gravy. We tried Poutine for the first time in Montreal and absolutely loved it.
Ever since then, I’ve been making poutine at home that’s just as hearty and tasty as the one we had up north. I shared a copycat recipe for our favorite Montreal-Style Poutine from our trip and you’ve loved it as much as we do!
One of the most important parts of making good poutine is the gravy. It carries much of the flavor in the dish and helps tie everything together.
Gravy Recipe Without Drippings
I was so excited by this perfect brown gravy that I decided it was worthy of its own post – because I’ll be making it for all kinds of occasions in the future. This gravy recipe is lightly adapted from, and with thanks to, Ricardo Cuisine’s poutine sauce recipe.
Yes, this is THE gravy that makes everything more delicious! I tried a couple of different sauce and gravy combinations before I found this one.
For several years now, this has been my go-to brown gravy recipe. It’s such an easy sauce to make, taking barely any effort but delivering huge amounts of taste.
How to Make Gravy Without Drippings
You’ll need the following ingredients to make this recipe:
- water
- cornstarch
- butter
- all-purpose flour
- garlic
- beef broth
- chicken broth
- black pepper
- kosher salt, only as needed
After melting the butter in a large saucepan, add flour and whisk to make a roux.
Cooking the flour and butter combination until golden brown helps give the finished brown gravy a rich toasty flavor.
Once the roux is nice and golden, toss in a little minced garlic along with broth.
In this recipe, I prefer a combination of two parts beef broth to one part chicken broth for the best flavor.
You can substitute vegetable broth for a homemade vegetarian brown gravy, though the flavor won’t be quite the same. If you prefer a darker brown gravy, just swap in more beef broth for some of the chicken broth.
Once the broth is boiling, whisk in a blend of cornstarch and water and let it cook on the stove. The gravy will thicken as it simmers.
Turkey Gravy Without Drippings
After seasoning the sauce with black pepper to taste, it’s ready to pour over Roast Turkey, mashed potatoes, roast beef, french fries, or wherever else you enjoy a delicious gravy. I love the idea of trying it on top of tater tots like in this Tater Tot Poutine.
The leftovers keep well in the fridge for a few days and can be frozen for those times when you need a delicious brown gravy at a moment’s notice.
Looking for a great sausage gravy recipe that’s just begging to be piled on top of fluffy biscuits? Add this favorite Rosemary Sausage Gravy to your must-try list!
You might also enjoy this Breakfast Poutine recipe which features sausage gravy and eggs on top of hot crispy fries.
Gravy Without Drippings
Ingredients
- 2 tablespoons water
- 2 tablespoons cornstarch
- 6 tablespoons butter
- ¼ cup all purpose flour or brown rice flour for gluten free
- 2 large cloves garlic minced
- 20 ounces beef broth
- 10 ounces chicken broth
- ¼-½ teaspoon freshly ground black pepper
- kosher salt ONLY as needed
Instructions
- Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
- Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
- Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and add salt, only if needed. Serve warm.
Nutrition
{originally published 9/10/14 – recipe notes and photos updated 11/8/23}
Kim Honeycutt says
Making gravy or sauces seems to intimidate me for some reason. I need to try this. Pinning it!
Joanne says
This looks easy and tasty. Thanks Mary!
Brayy says
This turned out so yummy!!!!!! I actually put this over chicken tonight and swapped the amounts of broth. So instead of 20 ounces of beef, I put 20 ounces of chicken broth. And then 10 ounces of beef broth. Since this was for chicken. It was excellent gravy and am so thankful for the post!
miichii says
This was amazing!! I doubled the garlic and only used beef broth (30 ounces), it was a hit. I cooked for gravy fanatics and they were blown away the flavouring didn't come from meat drippings. Thank you!
Lori says
For 70 people how much gravy for mashed potatoes
Jon Koobation says
Figure an ounce of liquid per person, follow the directions. Add a 1/2 teaspoon of dried whole thyme.
Amy says
I just made this…DELICIOUS…going to have it with pork ribs and mashed potatoes!
Constance E. Moore says
Oh my goodness!!! This gravy is absolutely THE BEST!!!
Thank you, Mary>
Mary Younkin says
I am thrilled that you like it, Constance!
S says
Excellent! I didn’t have any beef broth so with just the chicken it was tasting too chickeny 😂 I added in South African meat masala and that calmed down the chicken while spicing it up. Delicious on our turkey and mashed potatoes tonight.
Mary Younkin says
That’s great you made the gravy work!
Juliana Cruz says
I just got home from the grocery store and realized that I forgot the brown gravy packet for our meat loaf tonight. I’m giving this 5 stars because I have all the ingredients (and the confidence ; ) to make this homemade version which I KNOW is probably going to be 100% better than a 1 cup packet of powder!
Mahalo (Thank you) for posting this recipe!
Juliana
Puna, Hawai’i 🌺
Mary Younkin says
I’m so glad that you like the gravy, Juliana!
Donna Arnold says
I didn’t have brown gravy to pour over our hamburgers for a “Salisbury” steak kind of meal. I had to find a brown gravy recipe that was quick and easy. My 5 year old granddaughter asked if I would use this gravy from now on. Winner!! We loved this over the hamburgers and boiled potatoes. Thank you!
Mary Younkin says
I’m glad you like the gravy, Donna.
Daphne says
I had no drippings that’s why I looked for this recipe. Was very impressed with the outcome. Will make again.
Mary Younkin says
I’m glad you like the gravy, Daphne.
DM says
Best recipe ever! Thank you. I just made it and it came out amazing.
Mary Younkin says
Glad you liked it.
Lisa Romano says
Great Recipe!
Mary Younkin says
I’m glad you like it, Lisa!
Rose says
This was a perfect recipe! I added a little Bell’s poultry seasoning to it and just used chicken broth for a chicken gravy. I tried a few other recipes using a roux and this one was the most successful. Thank you!
Mary Younkin says
I’m so glad that you like the gravy, Rose!
Eve says
Definitely a great consistency! I thought it was a little bland, so I added some onion soup mix.
Mary Younkin says
I’m glad you liked it, Eve. I bet it was delicious with the onion soup too.
Elsa says
What can I substitute for cornstarch?
Mary Younkin says
You can use arrowroot as well, Elsa.
Mary says
I make gravy this way frequently. It’s great with a store-bought rotisserie chicken and some mashed potatoes on a busy night. I also like to lay a sprig of fresh thyme in the pan while the gravy simmers then remove it before serving. It adds an extra flavor without any extra work. I grow thyme in the garden so just cut off a piece, wash, and toss on top!
Mary Younkin says
I’m so glad you like it, Mary.
Lisa says
Needed a last minute gravy without drippings and this recipe did not disappoint. Everyone loved it
Thanks for saving the day.
Mary Younkin says
I’m thrilled you enjoyed it!
Marilyn A Zartler says
Can I mix brown gravy with chicken broth to make a gravy for veal cutlets?
Mary Younkin says
I don’t know why not, Marilyn. That should work fine.
Jim says
I have to say you’ve got to be one of the dumbest people in the world. Beef broth is fat you dumb cluck.
Mary Younkin says
Well, aren’t you just the sweetest thing, Jim! It’s always such fun to wake up to lovely comments like yours. Normally, I’d simply delete your ugliness and move on with my day, but I’m inclined to educate you this morning instead.
Let me explain the differences for you. Beef broth and meat drippings are two distinct ingredients commonly used in cooking, and they serve different purposes in culinary applications.
Beef broth is a clear and flavorful liquid made by simmering beef bones, meat, and sometimes vegetables, herbs, and seasonings in water. It is typically strained to remove solids, resulting in a clear liquid. Beef broth is used as a base for soups, stews, sauces, and other dishes, providing a rich and savory flavor.
Meat drippings, on the other hand, are the juices and fats that are released from meat during the cooking process. These drippings are typically collected at the bottom of a roasting pan or skillet after cooking meat, such as roast beef, steaks, or poultry. Meat drippings contain the flavorful essence of the meat, as well as any seasonings or marinades used during cooking.
Beef broth has a deep, beefy flavor, but it is often milder and more versatile than meat drippings. It can be used to add depth and umami to a wide range of dishes.
Meat drippings have a concentrated, intense flavor that is specific to the type of meat being cooked. For example, beef drippings will have a strong beef flavor, while chicken or turkey drippings will have a distinct poultry flavor. These drippings are particularly valuable for enhancing the flavor of gravies.
Beef broth is a versatile cooking ingredient and is commonly used as a base for soups, stews, sauces, risotto, and yes, even this gravy. It can also be used to braise meats and vegetables or to deglaze a pan when making pan sauces. Meat drippings are typically used to make gravies and pan sauces that complement the specific meat being cooked. The flavor of meat drippings is often too intense to be used as a direct substitute for beef broth in recipes that call for a milder, more neutral flavor. However, broths can and often are substituted for meat drippings in different recipes.
In summary, beef broth is a prepared liquid made by simmering beef and other ingredients, while meat drippings are the natural juices and fats that come from cooking meat. They differ in flavor, application, and versatility, and each is best suited for specific culinary purposes. And just in case that wasn’t clear enough, just pick up a package of beef broth and scan the nutritional information next time you’re grocery shopping. Most broth has under a gram of fat and is often sold as “fat free” as well.