Gravy Without Meat Drippings Recipes

PERFECT BROWN GRAVY {MADE WITHOUT MEAT DRIPPINGS}

Steps:

• Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
• Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
• Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!

BEEF GRAVY RECIPE (WITHOUT DRIPPINGS)

Steps:

• MAKE ROUX (FLOUR AND OIL): Put 2 tablespoons oil (or butter, half butter/half oil or fat drippings) in small saucepan. Heat to medium heat. Stir in 2 1/2 tablespoons of flour and cook, stirring, for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don't let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.
• FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth and thyme. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings (salt, pepper, more thyme). Note 4 for added flavorings.Gravy will thicken on standing or in fridge. To loosen, add a splash of water or broth.

GRAVY WITHOUT MEAT DRIPPINGS

Steps:

• In a sauce pan, melt the butter.
• Cook the onion until lightly browned, roughly 5-8 minutes.
• Whisk in the flour and cook for 1 minute.
• Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
• Whisk in the cream and season with salt and pepper to taste.
• Serve while hot. (See Note).
• Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.

NO-DRIPPINGS GRAVY

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.