Jacinda's StoryWhenever 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.
white or yellow onion
butter, room temperature
Find more recipes at goboldwithbutter.com
all purpose flour
stock (any kind - chicken, beef, vegetable, etc)
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1Peel and coarsely chop the onion into rings or chunks.
2In a saucepan over medium to medium-low heat, add the stick of butter until melted then add the onion. Stirring occasionally, sauté the onion for 12-15 minutes until they are translucent and super soft.
3Remove the onion from the pan, allow to cool slightly and puree in a food processor until smooth. There should be some butter left in the pan.
4Meanwhile, add flour, a few tablespoons at a time, to the butter and whisk to form a roux or paste-like consistence. Add the onion puree and a bit more flour to keep the roux consistency. NOTE: You may not use the full cup of flour, the amount you use will vary.
5Add about 1/4 cup of stock, then a bit more flour, again to keep the roux. Next you will add the remainder of the stock and bring to a slow boil, whisking frequently.
6Add salt and pepper to taste. Continue to boil for another 10 minutes or so until the gravy has thickened.
*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!