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the best no-drippings gravy ever!

(3 ratings)
Recipe by
Jacinda Santiago
La Crescenta, CA

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.

(3 ratings)
yield 10 -12
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For the best no-drippings gravy ever!

  • 1 md
    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)

How To Make the best no-drippings gravy ever!

  • 1
    Peel and coarsely chop the onion into rings or chunks.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.

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