This homemade yellow gravy is made from scratch without drippings or giblet juices. It’s a simple, make-ahead sauce that pairs perfectly with turkey, chicken, ham, mashed potatoes, and many other dishes.
Key Ingredients
- Butter
- All-purpose flour
- Broth (chicken, turkey, or vegetable)
- Garlic powder
- Onion powder
- Salt and pepper
Seasoning and Spices
When making gravy without drippings, proper seasoning is essential. Start with garlic powder, onion powder, salt, and pepper, and adjust to taste. Feel free to add herbs or a pinch of poultry seasoning if you prefer a more complex profile.
How to Make Yellow Gravy Without Drippings
Follow these straightforward steps. Exact measurements and full recipe details are listed in the recipe card below.
- Heat a saucepan or skillet over medium heat and add the butter.
- Once melted, stir in the flour a little at a time to form a smooth roux.
- Gradually add broth while whisking to reach the desired consistency.
- Taste and season with onion powder, garlic powder, salt, and pepper as needed.
How to Thicken the Gravy
The classic method is a butter-and-flour roux. Cook the roux briefly, then add broth slowly while stirring. Continue until the gravy thickens to your liking. For an even thicker result, let the gravy simmer a few minutes while stirring.
How to Thin Out Gravy When It’s Too Thick
If the gravy becomes too thick, thin it by whisking in extra warm broth or stock, a little at a time, until you reach the preferred consistency.
Can You Use Turkey Drippings or Drippings from Meat?
Yes — drippings add great flavor and can be used instead of or in addition to broth. If you have pan juices, deglaze the pan with a little broth, then use that liquid to build your gravy.
How Long Will Homemade Gravy Last?
Store homemade gravy in the refrigerator in a tightly sealed container for 3–4 days. Reheat gently on the stove, thinning with broth if needed.
Freezer Tips
Leftover gravy freezes well. Cool it completely, transfer to a freezer-safe container, and seal tightly. It will keep up to 6 months. Thaw in the refrigerator overnight and reheat on the stove, whisking and adding a splash of broth if the texture has separated.
Pair With These Side Dishes
Try this gravy with mashed potatoes, cooked cabbage, cornbread dressing, or seafood dressing. It also complements roasted or smoked turkey and baked turkey wings.
Yellow Gravy Without Drippings
Brandi Crawford
Equipment
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Saucepan or skillet
Ingredients
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1–2 cups broth (any kind)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
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Heat a saucepan or skillet over medium heat. Add the butter and let it melt.
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Stir in the flour a little at a time, whisking continuously to form a smooth roux and avoid lumps.
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Add 1 cup of broth and the onion and garlic powders. Stir until the mixture begins to thicken. If it is too thick, add more broth, a little at a time, until you reach the desired consistency.
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Whisk continuously to remove any clumps and achieve a smooth texture.
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Taste and adjust with salt and pepper as needed. Serve warm.
Nutrition
Calories: 36kcal
Carbohydrates: 2g
Fat: 3g
Nutrition Data
Nutrition and macros are estimates provided for convenience and are not guaranteed. For the most accurate results, calculate nutrition using the exact ingredients and brands you use.