You do not need a roast in the oven or a pan full of drippings to make great gravy. This Easy Gravy Recipe starts with butter, flour, and broth, and it comes together in about 20 minutes. Make it beefy, chicken, or classic brown, all from one simple method. A cast iron skillet holds steady heat so the roux browns evenly instead of scorching, and if you seared meat earlier those browned bits add free flavor.
When you do have a roast going and want to use those drippings, reach for my Easy Turkey Gravy or Skillet Sausage Gravy instead.
Quick Look at this Recipe
- ✅ Recipe Name: Easy Gravy Recipe
- 🕒 Ready In: 20 minutes (5 min prep, 15 min cook)
- 👪 Serves: 6 people
- 🥣 Main Ingredients: Butter, flour, broth
- 📖 Dietary Info: Easily made gluten free with a cornstarch slurry
- ⭐ Why You'll Love It: Rich, smooth gravy with no drippings required
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Why You'll Love This Easy Gravy Recipe
- No drippings, no problem. You do not need a roast or pan juices. Pantry broth plus butter and flour gets you there.
- One base, any flavor. The same method makes beef, chicken, turkey, or classic brown gravy. You decide at the broth step.
- Ready in about 20 minutes. Faster than a trip to the store for a jar, and it tastes like you fussed.
- Make-ahead friendly. Because it does not depend on drippings, you can make it days ahead and reheat. A holiday lifesaver.
What Makes Gravy Without Drippings Actually Taste Good
The flavor you lose without drippings is browned-meat savoriness, and you can rebuild it. Cook the roux a shade darker for a nutty depth, use both chicken and beef bouillon (chicken for the base, beef for color and oomph), and finish with a teaspoon of Worcestershire or soy sauce for that deep, roasted note.
A roux is just equal parts fat and flour, and how long you cook it sets the color and flavor. A blonde roux of one to two minutes keeps things mild for chicken or country gravy. A few minutes more turns it golden for a richer beef or brown gravy. Go too far and it turns bitter, so keep it moving and watch the color.
Here is where cast iron earns its keep. If you pan-seared chops, chicken, or steak in the skillet first, do not wash it. Build the gravy right in that pan and scrape up the browned bits when you add the broth. It is the closest thing to drippings without needing a roast. My Cast Iron Skillet Chicken leaves behind exactly the kind of fond that makes this gravy sing.
Ingredients
Not every ingredient below goes into one batch. They are listed so you can vary the flavor to match your meal. Exact measurements are in the recipe card.
- Broth or stock: the broth sets the gravy's personality. Chicken, beef, turkey, or vegetable all work. Low-sodium lets you control the salt.
- Butter: stands in for the fat you would get from drippings. Salted or unsalted, just adjust the added salt.
- Flour: all-purpose, for the roux that thickens everything.
- Salt and pepper: the cornerstone seasonings. Add salt last, since broth and bouillon already carry plenty.
Optional flavor boosters
- Bouillon: chicken and beef together for depth and a richer color.
- Onion powder and garlic powder for a savory backbone.
- Herbs: thyme, sage, rosemary, poultry seasoning, or marjoram.
- Worcestershire or soy sauce to deepen color and flavor (both are salty, so go easy).
- Milk or cream for a creamy beef or chicken gravy. Swap out about a cup of broth for it.
How to Make Gravy Without Drippings
Here is a quick overview with step photos. The full recipe with exact measurements is in the recipe card at the end of this post.
- Step 1: Melt the butter. Melt the butter in a cast iron skillet over medium heat, keeping it moving so it does not brown.
- Step 2: Make the roux. Whisk in the flour and cook 1 to 3 minutes until smooth. Let it go a little longer for a deeper, browner gravy.
- Step 3: Add the broth. Slowly pour in the broth, whisking constantly so it stays smooth, then add the black pepper.
- Step 4: Simmer until thick. Bring to a boil, then reduce and simmer, whisking, until it coats the back of a spoon. Salt to taste.
Gravy Variations
- Beef Gravy: use beef stock or broth, beef bouillon, garlic powder, onion powder, and thyme.
- Chicken Gravy: use chicken stock or broth, chicken bouillon, garlic and onion powder, and herbs. Poultry seasoning, sage, thyme, rosemary, and marjoram are all great here.
- Brown Gravy: like beef gravy but mellower. Skip the beef bouillon and lean on Worcestershire or soy sauce. A little sweet paprika adds color. This is the one to spoon over mashed potatoes.
- Country White Gravy: swap part of the broth for milk and lean hard on black pepper for a creamy, peppery gravy that belongs on biscuits.
- Creamy Gravy: stir milk or cream in at the very end and do not boil hard after adding it.
Expert Tips
- Salt last. Broth and bouillon already carry sodium. Taste, then season.
- Whisk constantly and pour the broth in slowly to keep the gravy lump free.
- Control the consistency. Thinner: add more liquid. Thicker: simmer longer. It thickens as it sits.
- Stop a skin from forming. Press plastic wrap right onto the surface, or keep a lid on until serving.
- Plan your amount. Figure ⅓ to ½ cup of gravy per person, erring high for holidays.
Troubleshooting
- Lumpy: whisk hard, use an immersion blender, or pour it through a fine-mesh strainer.
- Too thin: simmer longer, or whisk in a small cornstarch slurry.
- Too thick: whisk in a splash of warm broth or water.
- Too salty: add unsalted broth or water, or a splash of cream.
- Bland: add bouillon, a dash of Worcestershire or soy, or brown the roux more next time.
- Greasy or split: the heat ran too high or the fat-to-flour was off. Whisk in a little hot broth to bring it back together.
What to Serve Gravy Over
Gravy makes almost anything better. Spoon it over mashed potatoes, biscuits, or roasted and pan-seared meats. Pour it on open-faced sandwiches, or do it KFC-style over fries. It is a natural with my Turkey and Stuffing Meatballs, and a pot of brown gravy is right at home next to Dutch Oven Mississippi Pot Roast.
Storage and Make-Ahead
- Fridge: store airtight for 3 to 4 days.
- Freezer: freeze up to 3 months and thaw overnight in the fridge.
- Reheat: warm on the stovetop over medium and whisk in a splash of broth or water to loosen it.
- Make ahead: since there are no drippings to wait on, make it days early and reheat while the meat rests.
Recipe FAQs
Build flavor in three places. Brown the roux a shade past blonde for nutty depth, use both chicken and beef bouillon, and finish with a teaspoon of Worcestershire or soy sauce. Season with salt only at the end, after the broth and bouillon have done their work.
It is an easy ratio for a medium-thick gravy: 3 tablespoons fat, 2 tablespoons flour, and 1 cup of liquid. Scale it up as needed, using a little more liquid for a thinner gravy or a touch less for thicker.
Whisk it hard first. If lumps remain, an immersion blender or a quick spin in a countertop blender smooths it out. For a silky finish, pour it through a fine-mesh strainer before serving.
Yes, and this recipe is ideal for it since there are no drippings to wait on. Make it up to 3 days ahead and refrigerate, or freeze up to 3 months. Reheat gently and whisk in a splash of broth or water.
Yes. Skip the flour roux and make a slurry: whisk about 4 tablespoons cornstarch into ½ cup cold liquid. Melt the butter, add the broth and seasonings, bring to a boil, then whisk in the slurry and cook until it thickens.
Plan on ⅓ to ½ cup per person. For a holiday meal where gravy goes on potatoes, meat, and stuffing, lean toward ½ cup so you do not run short.
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Easy Gravy Recipe
Equipment
- 12-inch cast iron skillet
Ingredients
- ¼ cup butter
- ¼ cup flour
- 4 cups chicken broth or desired broth
- ¼ teaspoon black pepper
- ¼ teaspoon salt optional. Omit if using other savories.
Instructions
- Melt the butter in a cast iron skillet over medium heat. Keep it moving so it does not brown or smoke.
- Whisk the flour into the melted butter and cook, stirring constantly, until a smooth paste forms. For a richer, browner gravy, let the roux cook an extra minute or two until golden.
- Slowly pour in the broth, whisking constantly so the gravy stays smooth. Add the black pepper.
- OPTIONAL: stir in any extras now, such as bouillon, herbs, and spices. If using milk or cream, wait until later.
- Bring the gravy to a boil and let it boil 3 to 5 minutes, stirring or whisking constantly.
- Reduce to medium-low and simmer, stirring frequently, until it reaches the consistency you want. Stir in milk or cream now if using.
- Taste and add salt if needed. Serve right away, or press plastic wrap onto the surface to keep a skin from forming.
Notes
- Salt last. Broth and bouillon already carry salt. Taste at the end, then adjust.
- Whisk constantly and add the broth slowly to keep the gravy smooth and lump free.
- Want it richer? Cook the roux an extra minute or two until golden, and use both chicken and beef bouillon. A teaspoon of Worcestershire or soy sauce deepens the color and flavor.
- Adjust the consistency. Thinner: add more broth. Thicker: simmer longer. It thickens as it sits, so loosen with a splash of broth when reheating.
- Gluten free: skip the flour roux and whisk in a cornstarch slurry (about 4 tablespoons cornstarch in ½ cup cold liquid) after the broth comes to a boil.
- Make ahead: refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently and whisk in a little broth or water.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Kelley says
This was so easy to make and went perfectly with our roast chicken and mashed potatoes thanks for sharing
Andrea says
These easy skillet gravy is a perfect addition to my weekly meal planning. I'm already thinking of ways to use it.
Tayler says
I made this gravy with our dinner last night and it was delicious! So easy too!
Tara says
Oooh, you had me at less than 20 minutes. This gravy sounds absolutely fantastic paired with meatballs and potatoes.
Kate says
This gravy was so easy and tasted incredible!
Donalyn says
This gravy comes out perfectly every single time - this is a great method - thanks!
Paula says
This skillet gravy was soooooo flavorful. I poured it over my entire plate! YUM