The Best No-Drippings Gravy EVER!
By Jacinda Santiago givingrief
Whenever I roast any type of meat/poultry, I love to make gravy with the drippings but there were times when I want to make delicious gravy but didn't have any drippings on hand.
It took a while to trial and error to come up with this recipe for a savory gravy without drippings. And while nothing beats drippings gravy, this recipe still has a deliciously rich flavor thanks to the secret ingredient - butter sauteed onions.
To get the full flavor of the onion, they must be sauteed for about 12-15 minutes and then pureed to release their full flavor and to keep the gravy smooth.
*If the gravy becomes too thick, you may whisk in a bit of water to thin it out.
*If the gravy is not thick enough, take about 1 cup of gravy out of the pan, into a bowl and add 1-2 tablespoons of flour, whisking vigorously to prevent lumps, then add back to the gravy to thicken.
gaynel mohler gaynel - May 5, 2012
sounds good. And I can eliminate the salt. those gravy pouches are pure salt. thanks for experimenting and posting
Jacinda Santiago givingrief - May 5, 2012
I hope you like it. I use unsalted butter and low sodium stock so I can better control the amount of salt.
Michelle Pack mpack1990 - Jul 22, 2013
I JUST made this.. and it's amazing. Only thing I did different was added some gravy enhancer and browning. Thanks for this!
Jacinda Santiago givingrief - Jul 22, 2013
I'm glad you liked it. I'll have to try that next time.
Kathryn Moloney Kmol85 - Dec 23, 2013
Thanks Jacinda. I used this recipe and it was a success. I added some vegemite (I'm Australian...) which made it a touch saltier, but still delicious!