THE BEST NO-DRIPPINGS GRAVY EVER!
Whenever I roast any type of meat/poultry, I love to make gravy with the drippings but there were times when I want to make delicious gravy but didn't have any drippings on hand. It took a while to trial and error to come up with this recipe for a savory gravy without drippings. And while nothing beats drippings gravy, this...
Provided by Jacinda Santiago
Categories Gravies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Peel and coarsely chop the onion into rings or chunks.
- 2. In a saucepan over medium to medium-low heat, add the stick of butter until melted then add the onion. Stirring occasionally, sauté the onion for 12-15 minutes until they are translucent and super soft.
- 3. Remove the onion from the pan, allow to cool slightly and puree in a food processor until smooth. There should be some butter left in the pan.
- 4. Meanwhile, add flour, a few tablespoons at a time, to the butter and whisk to form a roux or paste-like consistence. Add the onion puree and a bit more flour to keep the roux consistency. NOTE: You may not use the full cup of flour, the amount you use will vary.
- 5. Add about 1/4 cup of stock, then a bit more flour, again to keep the roux. Next you will add the remainder of the stock and bring to a slow boil, whisking frequently.
- 6. Add salt and pepper to taste. Continue to boil for another 10 minutes or so until the gravy has thickened. *If the gravy becomes too thick, you may whisk in a bit of water to thin it out. *If the gravy is not thick enough, take about 1 cup of gravy out of the pan, into a bowl and add 1-2 tablespoons of flour, whisking vigorously to prevent lumps, then add back to the gravy to thicken.
NO-DRIPPINGS GRAVY
Craving chicken or turkey gravy without drippings? Whether it's Thanksgiving or an ordinary weeknight, you can serve up homemade gravy without roasting anything. Use Gold Medal™ flour and Progresso™ chicken broth (or homemade turkey broth), and in 15 minutes, you'll be covering all your favorite dishes with even more flavor.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
- In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 470 mg, Sugar 0 g, TransFat 0 g
BEEF GRAVY RECIPE (WITHOUT DRIPPINGS)
If you don't have pan drippings and still want a rich, velvety, flavorful gravy for your roast, hamburger steak or French fries, you can make this beef gravy recipe without drippings in 5 minutes. Quick, easy and essential if you're a gravy lover. Ditch the gravy packets!
Provided by Cheryl
Categories Gravy and Sauces
Number Of Ingredients 5
Steps:
- MAKE ROUX (FLOUR AND OIL): Put 2 tablespoons oil (or butter, half butter/half oil or fat drippings) in small saucepan. Heat to medium heat. Stir in 2 1/2 tablespoons of flour and cook, stirring, for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don't let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.
- FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth and thyme. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings (salt, pepper, more thyme). Note 4 for added flavorings.Gravy will thicken on standing or in fridge. To loosen, add a splash of water or broth.
Nutrition Facts : Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 417 mg, Sugar 1 g, Calories 57 kcal, Fiber 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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