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pouring gravy over sausages on mashed potato in white bow
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5 from 4 votes

Homemade Gravy without Drippings

Here I'll show you the easiest and most delicious way to make gravy form scratch. No leftover meat drippings needed!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauce
Cuisine: Sunday Roast, Universal
Servings: 8
Calories: 78kcal
Cost: £1 / $1


  • Large Pot & Wooden Spoon
  • Whisk
  • Large Jug (for stock)
  • Hand Blender (or regular blender - see notes)
  • Sharp Knife & Chopping Board


  • 2 cups / 480ml Good Quality Chicken Stock, preferably low-salt
  • 2 cups / 480ml Good Quality Beef Stock, preferably low-salt
  • 3 tbsp Unsalted Butter
  • 3 tbsp Flour
  • 1 medium Carrot, finely diced
  • 1 medium rib of Celery, finely diced
  • 1 small-medium White Onion, finely diced
  • 1 clove of Garlic, finely diced
  • 1/2 - 1 tsp Worcestershire Sauce
  • 1/2 tsp Chicken Bouillon (or half crumbled OXO cube)
  • 1/2 tsp Beef Bouillon (or half crumbled OXO cube)
  • 1/4 tsp EACH: Dried Thyme, Dried Rosemary
  • Salt & Finely Ground Black Pepper, to taste


  • Veg: Melt 3 tbsp butter into a large pot over medium-high heat and add in celery, carrot, onion and garlic. Fry until the veg starts to soften/brown then turn heat down to low-medium.
  • Roux: Stir in 3 tbsp flour until a paste forms then slowly start pouring in your stock, whisking as you go to ensure no lumps form.
  • Season: Add in chicken/beef powder, Worcestershire sauce, rosemary/thyme and salt & pepper to taste. Depending on the saltiness of your stock & chicken/beef powder you may not need salt.
  • Thicken: Simmer for 5-10mins until the gravy thickens, then use a hand blender to blitz until smooth. If you over thicken the gravy just add in a splash more stock. If you want it thicker (it will thicken as it rests/cools), just keep the gravy on a simmer, stirring somewhat frequently until your desired consistency.



a) Using Meat Drippings - If you're using this gravy for things such as meatballs or sausages, you can make the gravy with the leftover fat. Just adjust the amount of butter you use. If you're left with 1 tbsp fat for example, just add 2 tbsp butter (instead of 3). If you're using drippings from beef or chicken, you might be left with considerably more fat, so just adjust the amount of flour & stock needed as necessary.
b) Blender - If you're using a regular blender I recommend allowing the gravy to cool. I also recommend leaving the funnel hole open and placing a clean cloth over the top. Both of these will reduce the chance of excess steam potentially cracking the blender.
c) Storage - Allow to completely cool then tightly cover and store in the fridge for 3-4days, or you can store in the freezer.
d) Reheating - If freezing thaw in the fridge first. Either reheat on low heat in a pan, stirring as you go to ensure the gravy doesn't split. Or in short bursts in the microwave, stirring in between.
e) Calories - based on sharing between 8 people.


Calories: 78kcal | Carbohydrates: 7.55g | Protein: 3.51g | Fat: 3.78g | Saturated Fat: 2.046g | Polyunsaturated Fat: 0.273g | Monounsaturated Fat: 1.233g | Cholesterol: 7mg | Sodium: 332mg | Potassium: 246mg | Fiber: 0.6g | Sugar: 2.41g | Vitamin A: 1389IU | Vitamin C: 1.9mg | Calcium: 20mg | Iron: 0.63mg