Quick and Easy Gravy (Without Drippings)
This Quick and Easy Gravy is velvety smooth and full of flavor, and there's no drippings needed. All it takes is 5 simple ingredients and less than 10 minutes to make!
Servings: 6 (about 1/3 cup each; recipe makes 2 cups total)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups stock or broth, chicken, turkey, beef (or any flavor you like)
- salt, to taste
- pepper, to taste
In a small to medium saucepan (I recommend a 2-quart saucepan or larger), melt the butter over medium-low heat.
When the butter is completely melted, add the flour and whisk to combine until the mixture is smooth. Cook, whisking constantly, for one minute (this step cooks out the raw flour taste).
While whisking constantly, slowly add the broth or stock to the pan; whisk until smooth.
Increase the heat and bring to a boil (the mixture will not thicken unless it comes to a boil), then reduce the heat and simmer, whisking constantly, just until the gravy has thickened, about 1 to 2 minutes. Note: This is a medium-thick gravy, not a super thick gravy. Don't simmer it too long. The longer you cook it, the more it will reduce and concentrate the flavor, which could end up making the gravy too salty.
Turn off the heat and season to taste with salt (if needed) and pepper. Serve immediately.
Since the broth/stock is what flavors this gravy, be sure to use one that has lots of flavor and tastes good to you, whether it's homemade, canned, boxed, or a base like Better Than Bouillon (or bouillon powder or cubes) mixed with water.
Concerned about saltiness? Consider using low-sodium versions.
If your broth or stock is a little weak and your gravy doesn't have a ton of flavor, add some bouillon powder (or cubes) or some base.
- Room temperature or warm broth will mix more easily with the roux than cold broth, so if your broth is cold, you might want to heat it up to help prevent lumps.
- In the rare instance that your gravy is lumpy...no worries! Just pour it through a fine mesh strainer and no one will ever know!
- Gravy thickens quite a bit as it cools, and it can also form a skin on top, so if not serving immediately, keep it warm until ready to serve.
- Refrigerate any leftover gravy in an airtight container for up to 4 days.
- To freeze, place cooled gravy in a freezer bag or freezer-safe container and freeze for up to 3 months (thaw before reheating).
- Reheat over low heat, whisking frequently. It will likely be super thick at first but should thin out as it gets hot. Add a little broth, if needed after it heats up, to thin it out.