Simple Gravy Recipe Without Milk - elevate your meal with this dairy-free gravy recipe made from pan drippings. This old-fashioned gravy recipe can be ready in 5 minutes.
Prep Time2 minutesmins
Cook Time3 minutesmins
Total Time5 minutesmins
Course: Sauces and Gravy
Cuisine: American
Keyword: Dairy Free Gravy Recipe, Simple Gravy Recipe, Simple Gravy Recipe Without Milk, Simple Pan Gravy Recipe
Make Slurry. Put cold water into a liquid measuring cup and whisk in corn starch (thickening agent) until it dissolves completely.
1 cup water, 1 tablespoon corn starch
Add Slurry to Pan Drippings. Bring the pan drippings up to a simmer over medium-low heat. Once the drippings begin to bubble, add the slurry and begin whisking to combine. Continue to whisk as 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. See Notes for gravy troubleshooting tips.
½ cup pan drippings
Correct Seasonings. Do a taste test here to check the seasonings. Pan drippings have highly concentrated flavor and it might not need any additional seasoning, especially if you have substituted broth for the water. Rarely, it might be necessary to correct the seasonings. Add a pinch of salt only if necessary.
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 it. The strainer will remove any bits and pieces of drippings leaving it smooth and lump free.
Serve. Serve it warm. We recommend serving it in a microwave-safe container like this gravy boat, so that you can reheat it, if necessary.
½ cup 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 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.
1 cup water, cold - The water must be cold in order to dissolve the corn starch.
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 broth or bouillon for beef recipes.
1 teaspoon corn starch - Corn starch is the thickening agent for the gravy. Add too much, and the gravy will be too thick. Add too little and the gravy 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.
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 ½ 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 a smooth, emulsified gravy.
Note: Gravy or sauce will break if it reaches too high a temperature. So, lower the heat!
Can I Freeze Gravy?
You can absolutely freeze leftovers 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.
How To Reheat Gravy
You can reheat gravy 3 different ways. For best results, be careful not to let it come to a boil or it will break and separate. See note above on How To Fix A Separated Gravy.
Microwave Oven - Place it in a microwave-safe container. Put it in the microwave and reheat it on high for 1 minute increments, stirring in between.
Stovetop - Put it into a small saucepan covered with a lid and reheat it on medium-low heat. Stir as it slowly comes up to temperature.