Simple Gravy Recipe (2024)

Simple Gravy Recipe Without Milk

This old fashioned gravy recipe made from pan drippings and a slurry of water and corn starch has been passed down in my family for generations. It's a foolproof gravy recipe and so easy to make following these simple instructions.

What Is Dairy?

This is a Dairy-Free recipe, as defined by the USDA.

"The Dairy Group includes milk, yogurt, cheese, lactose-free milk and fortified soy milk and yogurt. It does not include foods made from milk that have little calcium and a high fat content, such as cream cheese, sour cream, cream, and butter."

USDA - MyPlate.gov

This simple recipe is dairy-free, which means it doesn't contain milk or other dairy products. However, it may contain foods made from milk, like butter from the pan drippings, depending on the meat recipe used.

Notes on Ingredients

• pan drippings - The perfect base for homemade gravies because it provides a richer flavor then just using broth. This simple recipe works great with all kinds of meat drippings, like turkey drippings, roast chicken, roast beef, among others.

  The amount of drippings you get will vary. But no worries, it's the drippings:water ratio of 0.5:1 (½ cup to 1 cup) that you're looking for. Just estimate the amount of drippings in the bottom of the pan and add broth to make it a full half cup.

• water,cold - The water must be cold in order to dissolve the corn starch. Note: Hot water will make the corn starch clump in the water and cause lumps.

  Substitution Suggestion - May substitute broth or bouillon. Match choice to the type of meat being cooked. Chicken broth will work for most recipes. However, use beef bouillon or broth for beef recipes.

• corn starch - Corn starch is the thickening agent. Add too much, and the it will be too thick. Add too little and the it will be too thin.

Pro Tip

Rotisserie Chicken Gravy - Save the pan juices from the bottom of the rotisserie container and use them to make homemade gravy.

Freeze these chicken drippings in little individual containers or in ice cube trays. We recommend using those little plastic condiment containers you get with take out orders. They're just the right size. Pop them in the freezer until you need them. Then use them in this recipe!

When you're ready to use one, just run the bottom of the plastic container under warm water. The container will become just warm enough to be able to pop out the frozen drippings.

Equipment

• Large Cast Iron Skillet or another pan, like this Le Creuset Pan with Glass Lid
• Sauce Whisk - Any whisk will work. However, a sauce whisk has a flat, wide shape that works perfectly in shallow pans where you are whisking with a back and forth motion instead of a circular motion.
• Liquid Measuring Cup
• Measuring Spoons
• Small Fine Mesh Strainer - For straining.
• Gravy Boat - Convenient for serving and reheating.

1. Make Slurry.Put cold water into a liquid measuring cup and whisk in corn starch (thickening agent) until it dissolves completely.

2. Add Slurry to Pan Drippings.Bring the pan drippings up to a simmer over medium heat or medium-high heat in a large skillet. Once the drippings begin to bubble, add the slurry and begin whisking to combine.

   Continue to whisk as the it begins to thicken. The corn starch will reach its full thickening potential once it reaches a boil.

   Once it has reached the desired consistency, turn the heat down to low and continue to let it simmer slowly. Lowering the temperature will prevent it from separating or breaking.

3. Correct Seasonings.Do a taste test here to check the seasonings.

   Rarely, it might be necessary to correct the seasonings.Add a pinch of salt and some black pepper only if necessary.

   Pan drippings have highly concentrated flavor and it might not need any additional seasoning, especially if you have substituted broth for the water.

4. Strain The Gravy.Serve it warm, as is, or make it smooth by running it through a strainer.

   To make smooth gravy, set a fine mesh strainer over a liquid measuring cup and carefully pour it into a serving dish. The strainer will remove any bits and pieces of meat drippings leaving it smooth and lump free.

5 Gravy Troubleshooting Tips

Gravy Too Thick? - Thin it out by adding a little more water or broth as it simmers until you reach the desired consistency.

How To Make Gravy Thicker - Thicken it by adding a little more of the corn starch and water slurry. Start by whisking together a mixture of 1 teaspoon of corn starch and ½ cup of cold water.
Note: Hot water will make the corn starch clump in the water and cause lumps.
Then bring it up to a low boil and whisk in the mixture a little at a time. Allow it to thicken before you add any more. Keep adding and checking until it reaches the desired consistency.

Gravy Too Salty? - Adjust the saltiness by adding a little more water or slurry (if it gets too thin) while it simmers.

Gravy Too Greasy? - Fastest way is to simply skim off the grease that has floated to the top. If you have time, refrigerate it until it solidifies. The grease will float to the top and form a solid layer that can be easily removed. Alternatively, follow the instructions below on how to fix a broken gravy.

How To Fix Separated Gravy - In a separate pan, make a roux of 1 tablespoon of butter and 1 tablespoon of flour. Let that bubble for 3 minutes to eliminate the taste of the flour. Lower the heat to a simmer. Then add the broken gravy to the roux a little at a time, whisking the two together as you go. The result should be smooth and emulsified.
Note: Gravy or sauce will break if it reaches too high a temperature. So, lower the heat!

⚖️ Automatic Recipe Scaler ⚖️

Want to make more or less of this recipe? Change the number of servings and the automatic recipe scaler will change the ingredient amounts for you! Simply, hover over the highlighted number of servings in the recipe card and a slider will appear. Click on the white vertical line on the slider and drag it to the number of desired servings. The recipe scaler will automatically change the amounts of ingredients accordingly.

Can I Freeze Gravy?

You can absolutely freeze leftover gravy in an airtight container, or resealable bag. We recommend freezing it right with the other leftovers in these handy restaurant storage containers. Another great trick is to freeze it in ice cube trays and then transfer them to a resealable bag for convenient use later.

Be sure to check out our "Can I Freeze Gravy?" post for full detailed instructions.