The Best No-Drippings Gravy EVER!

Recipe Rating:
 2 Ratings
Serves: 10-12
Prep Time:
Cook Time:
Cooking Method: Stove Top


1 medium white or yellow onion
1 stick butter, room temperature
1 c all purpose flour
1 tsp salt
1 tsp ground pepper
32 oz stock (any kind - chicken, beef, vegetable, etc)

The Cook

Jacinda Santiago Recipe
Well Seasoned
Brooklyn, AL
Member Since Feb 2010
Jacinda's notes for this recipe:
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.
Make it Your Way...

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Peel and coarsely chop the onion into rings or chunks.
In 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.
Remove 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.
Meanwhile, 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.
Add 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.
Add 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.

About this Recipe

Hashtag: #dripping

1-5 of 8 comments

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user 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
user 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.
user 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!
user Jacinda Santiago givingrief - Jul 22, 2013
I'm glad you liked it. I'll have to try that next time.
user 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!

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