Learn how to make ultra-flavorful Gravy Without Drippings using just five simple ingredients! No turkey drippings required. Made with a blend of chicken and beef bouillon and a touch of onion powder, this gravy is rich, savory, and full of homemade flavor in just minutes.This quick and easy recipe is perfect for elevating your favorite family dinners, Thanksgiving feasts, or holiday meals.
Olivia’s Personal Note
This easy homemade gravy is a great staple recipe that I am excited to share. I reach for it all the time because it’s just so simple and works well with any meal.
You can drizzle it on everything from roasted meat to a roasted turkey, reverse sear prime rib or baked turkey breast with creamy mashed potatoes and all the sides!
Plus, you don’t need anything special to make this recipe. Just 5 simple ingredients that you probably already have on hand. And it has no preservatives like pre-packaged gravy mixes.
It’s a nice go-to homemade gravy that you can use for family dinners or a fancy holiday spread.
You’ll Need 5 Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Water: This is the base of the gravy, but after testing this recipe several times, I’ve found that the real flavor comes from what you add to it. The bouillon, butter, and spices bring it to life.
Bouillon Cubes: Bouillon cubes give the gravy its deepest, richest flavor. I’ve tried this recipe using chicken, turkey, and beef broth instead, and while they all work, bouillon cubes always give the most concentrated savory taste.
Butter: Butter adds richness and helps create that smooth, glossy texture we all love in homemade gravy. I’ve tested it with both salted and unsalted butter, unsalted gives you more control over the final seasoning.
Flour: Flour thickens the gravy and gives it that classic silky consistency. I’ve used both all-purpose and gluten-free flour blends, and both work well. You may just need an extra minute of whisking with gluten-free to remove any graininess.
Spices: A simple mix of salt, pepper, and poultry seasoning adds depth. I’ve found that a pinch of poultry seasoning really boosts the flavor, especially when you’re not using drippings. You can also adjust the spices depending on whether you pair this gravy with turkey, chicken, or mashed potatoes.
How To Make Gravy Without Drippings
First: Break the bouillon cubes into small pieces, then add boiling water. Cold water will make them harder to dissolve.
Second: Stir the bouillon into boiling water until it’s completely smooth.
Third: Melt the butter in a saucepan over medium heat.
Four: Add flour and whisk until combined.
Next: Add onion powder and pepper and whisk a bit more.
Then: To avoid lumpy gravy, slowly pour in half of the liquid while whisking until it thickens. Then, add the remaining liquid and stir until smooth.
Finally: Cook for 1.5 to 2 minutes until the gravy thickens to your liking. Adjust salt and pepper to taste. Top with fresh herbs like rosemary. Enjoy this delicious gravy.
Tips For The Best Consistency
- This gravy thickens fast, so watch it closely. Keep stirring until it reaches the thickness you prefer.
- If it’s too thick you can add a splash more liquid or chicken broth to thin it out a bit.
- To thicken the gravy, you can let it simmer on low for a few minutes until the liquid cooks down some.
- Use gluten-free all purpose flour for a gluten-free gravy.
How Do I Keep Gravy Hot?
Keeping gravy nice and warm without cooking it down and making it too thick requires a certain art. I usually keep the gravy on the stovetop with the burner off until I finish everything else. The heat from the stove keeps it warm enough. But, I can also turn the burner on if it needs a quick warm-up before serving.
If you don’t have a burner to spare, then you can keep the gravy on a metal trivet in the middle of the burners. The best place depends on your kitchen setup, but indirect heat is the key. The best place depends on your kitchen setup, but indirect heat is the key.
Make Gravy Ahead of Time
Gravy is a great recipe to make in advance and save yourself some time, especially when you’re cooking for the holidays. Keep it in an airtight container and it’ll last for up to 3 days in the fridge. When you’re ready to serve it, reheat it with a splash of broth and it’ll be good to go.
You can also freeze gravy without drippings for longer storage up to 3 months. Just be sure to use a good freezer-save container and remember to leave extra room for the liquid to expand as it freezes. Then, thaw it in the fridge the night before you plan to use and reheat it.
More Thanksgiving Recipes
Easy Sausage Stuffing
1 hr 29 mins
Gluten Free Cornbread
20 mins
Cranberry Orange Sauce
25 mins
Mashed Potatoes Recipe
25 mins
Gravy without Drippings
Ingredients
- 1 chicken stock cube / bouillon cube*
- 1 beef stock cube / bouillon cube
- 2 1/4 cups 565ml boiling water
- 4 tbsp butter unsalted
- 4 tbsp all-purpose flour
- 1/2 tsp onion powder or garlic powder
- Salt and finely ground black pepper to taste
Instructions
- Break the cubes into boiling water and stir until dissolved.
- In a saucepan, melt butter over medium heat. Add flour, onion powder, and pepper, mixing with a wooden spoon or whisk until combined.
- Gradually pour in half of the liquid while stirring. Once the mixture is incorporated into the flour-butter roux and thickens, add the remaining liquid and stir.
- Cook for 1.5 to 2 minutes until the gravy reaches your desired consistency (it thickens quickly since the water is already hot). Taste and adjust seasoning with salt and pepper as needed.
Notes
- Use chicken stock cubes for the main flavor. Add beef stock cubes for extra depth. This also gives the gravy a rich golden brown color.
- Using only chicken will result in a lighter-colored gravy. If you only have chicken cubes, add 1 teaspoon of dark soy sauce or Worcestershire sauce. This will give your dish a richer color and flavor. It’s a great secret trick!
- The bouillon already has sodium in it, so just add enough salt to your taste preference.
- Consistent stirring will ensure that your gravy does not have lumps.
- Add in your favorite herbs or seasonings for even more depth of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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We have a guest coming for Thanksgiving who must follow a gluten free diet. I see this recipe says to use “gluten free flour.” What kind of gluten free flour would work best?
Yes this recipe can be made with gluten-free all propose flour. This HERE is the one that I use and love it 😉
My friend revealed a great tip: instead of discarding the water used for boiling potatoes when making mashed potatoes, she saves it to make gravy. The starch and flavor from the potatoes add a wonderful consistency to the gravy. Just be sure not to add salt to the boiling water.
That’s an awesome tip! Using the starchy potato water for gravy sounds delicious. Thanks for sharing! 😊
Great recipe, and so quick and easy. I added poultry seasoning and shredded chicken. So good over potatoes or biscuits.
Thank you! I love the addition of poultry seasoning and shredded chicken—sounds delicious over potatoes or biscuits. So glad you enjoyed it! 😊