Homemade gravy made without drippings. This is an easy gravy recipe that only requires a couple ingredients and a little time. It is perfect to serve over potatoes, stuffing, chicken, or turkey!LISTEN TO THE AUDIO RECIPE USING THE PLAYER BELOW.
dash of ground sage and poultry seasoningI like to add this if I am serving this gravy during the holidays.
Instructions
Melt the 8 tablespoons of butter in a skillet. In a large skillet over medium-low heat melt the butter, I use a stainless steel skillet.
8 tablespoon salted butter
Caramelize the onions in the butter. Once the butter melts add the onions and simmer, stirring occasionally until the onions begin to brown around the edges, about 15 minutes.
1 yellow onion
Add the cracked garlic & rosemary. Stir in the garlic and rosemary sprig. Continue to simmer until the onions are a deep caramel color, about 10-15 more minutes. See photo.
1 fresh sprig of rosemary, 3 plump garlic cloves
Stir in 1 ½ teaspoon chicken base. Mix in the chicken base until it melts into the onion mixture.If you are adding a couple dashes of poultry seasoning and ground sage, add that now.
1 ½ teaspoon chicken base, dash of ground sage and poultry seasoning
Mix in the flour. Add the flour into the onion/butter mixture, stir constantly for 1 minute.
⅓ cup all purpose flour
Slowly whisk in the chicken stock. Pour the chicken stock into the flour/onion mixture slowly, all while whisking.
3 cups chicken stock or broth
Increase the heat to medium and simmer the gravy. Bring the gravy to a simmer over medium heat, it will thicken as it cooks. If using the heavy cream, whisk in once the gravy is thickened.
2 tablespoon heavy cream
Taste for seasoning. Give the gravy a taste and see if you want to add some salt & pepper.
salt and pepper to taste
Strain the gravy. Place a fine mesh sieve over a bowl and pour the gravy through the sieve. Use the whisk to stir the solids making sure you get all the flavor and gravy through the sieve.
Serve!
To thin your gravy:
To thin your gravy add an additional ½ cup stock at a time until it is your desired consistency.
To thicken your gravy:
To thicken your gravy continue to simmer on the stove until it is your desired consistency. Stir continuously so it does not burn on the bottom of the pan. If it still needs to be thicker, mix a tablespoon of cornstarch with a tablespoon of cool broth or water, and stir it into the simmering gravy.
Tips for Making Ahead & Freezing Gravy:You can make this gravy ahead of time and freeze it for up to 4 months. You will want to make it without the cream, and then add that when you are ready to reheat and serve.Make the gravy and cool completely, pour into a freezer safe container, baggie, or ice cube tray (for smaller portions).Flavor VariationsTurkey Gravy: To make this recipe into a turkey gravy simply swap the stock for turkey stock and the chicken base for turkey base.Beef Gravy: To make this recipe into a beef gravy simply swap the broth for beef broth and the chicken base for roasted beef base.Pork Gravy:To make this recipe into a pork gravy simply swap the chicken base for ham base.Vegetarian Gravy:Yes, you can make vegetarian gravy! Simply swap the broth for vegetable broth and the chicken base for roasted vegetable base, mushroom base or roasted garlic base.More GravyDuring the holidays when your stove top is occupied you can make a similar no drip gravy in your Instant Pot!