The Best No-Drippings Gravy EVER!

Jacinda Santiago Recipe

By Jacinda Santiago givingrief

10 Min
30 Min
Stove Top

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.

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

Directions Step-By-Step

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

Course/Dish: Gravies
Hashtag: #dripping

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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!
Jacinda Santiago givingrief
Dec 23, 2013
I'm glad you liked it. Vegemite is hard to come by in my neck of the woods but I've seen Marmite in the local market so I'll have to try that next time.
Carol Horn carolhorn
Dec 23, 2013
Can you make this recipe a day or two in advance?
Debra Griffin Bucsdg
Jul 6, 2014
Awesome Gravy! I was making hot pork sandwiches with leftover pork tenderloin so I didn't have any drippings. This was easy and it had such flavor! The onions really make this great.
D. Slaydon justme2463
Jan 26, 2015
This gravy is delicious! I had leftover steak & gravy but needed more gravy so used this recipe. My husband couldn't say enough good about it. This one's going in my favorites. Thanks so much :)
Keri Vitagliano kerivit
Jun 10, 2015
TWAS Amazing! Thanks!