Serve along with your favorite roasts at Thanksgiving, Christmas, Easter, and Sunday dinners.
Learn how to make the best gravy without meat juices
I am sure you will be pleased to know that you can make a simple and delicious gravy without pan drippings. I am happy too as this flavourful sauce is so good and doesn’t cost an arm or a leg to make. This gravy is different from the most you have probably tried as it requires an extra step of boiling fresh mushroom for its stock. The addition of mushroom stock and chicken stock takes the gravy from basic to magical, it is rich in flavor, perfectly seasoned. You would almost want to eat it with a spoon. You can use this gravy on anything and everything. Can I quickly mention that this recipe is worth using quality butter for, so yes do not scrimp on butter here. I am sure I have not been the first to come up with a “gravy without drippings” but if so, this is a new twist on an old classic. Use it as a delicious gravy for your roast beef or even make this gravy for the perfect Sunday Roast Chicken.
This gravy without dripping is
Easy and quickUses simple ingredients that you’ll most certainly have on hand. There’s no need to open a packet for this one.No pan dripping or giblets neededCan be made ahead, refrigerated or frozen until needed, and it reheats nicely tooFlavourful and deliciousVegetarian, vegan and can be made gluten-free
Ingredients
Butter Mushroom stock: you will need fresh mushrooms for this Chicken stock: made from chicken stock powder for a more intense flavor All-purpose flour Spices: I used a combination of dried parsley and thyme Fresh onion Fresh garlic Black pepper Salt to taste Onion granules Garlic granules
How to make mushroom stock
First, rinse the mushrooms clean and cut them into halves or quarters depending on how big they are To a saucepan, add chopped mushrooms, chopped onions, garlic, dried parsley, thyme, salt, and black pepper. Add water just enough to cover the mushrooms and bring to a boil until mushrooms are tender. The whole process will take roughly 15 minutes. Strain in a colander and save the stock. use the boiled mushrooms in other dishes or serve with toast.
How to make gravy without drippings from scratch
Start by melting butter over medium heat and cook for about 1 minute just until the butter starts to change color. Add flour to the melted butter, stir and cook for another minute. slowly and gradually add the mushroom and chicken stock, the roux will thicken initially. Do not fret, just continue to whisk and add the stock until the desired gravy consistency is achieved. Season with garlic granules, garlic granules, salt, and black pepper, whisk until combined. Continue to cook for another 3 to 5 minutes on low heat until the desired thickness is achieved whilst whisking constantly. Take it off the heat and pour in a gravy boat, and serve over any lamb roast, chicken roast, thanksgiving turkey, and more.
How to store gravy
If you plan to make this ahead then you will be happy to know that homemade gravy can keep in the fridge for up to 3 days (longer at your discretion) Freezer: leave to cool completely and transfer to an airtight container or a freezer-safe bag and freeze for up to 4 months. To reheat: thaw the gravy completely in a refrigerator (if frozen) and transfer to a saucepan. Reheat by stirring it constantly over medium heat until warm. If you need to thin the gravy out, add water gradually while heating until the desired consistency is achieved and hot enough to your liking.
What is a roux
A roux is a thickening agent made with an equal amount of fat and flour. You may use butter, oil, or lard to make a roux, although butter is most often used. The mixture is cooked over medium heat and liquid is then added to make it into a smooth and velvety sauce (gravy)
Tips
Whisk constantly to avoid lumpy gravy If the gravy is becoming too thick than anticipated, add water to lighten it up . Don’t want to make mushroom stock? Use plain water, chicken, or vegetable broth and adjust the seasoning accordingly. You can also use dehydrated mushroom powder instead of fresh mushrooms. Keep in mind that the gravy will continue to thicken as it cools, it is best not to allow it to be too thick when cooking it to avoid a gloppy mess.
Serve gravy over
Dutch oven chicken Roast leg of lamb Sausages Creamy mashed potatoes Oven chips
More recipes with gravy
Meatballs and gravy Instant pot beef tips and gravy Chicken and gravy recipe Instant pot Guinness beef stew Garlic mushrooms chicken thighs If you made this easy gravy without meat juice recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
