Easy Gravy Recipe (No Drippings, No Roux, No Lumps!)
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Making a delicious gravy doesn’t have to be hard! My easy gravy recipe only requires 6 ingredients (no drippings!), and a cornstarch slurry instead of a roux, so there’s no flour to cook and no lumps to worry about. (Added bonus – it’s gluten free!) It’s ready in 5 minutes and is perfect for chicken, turkey, or mashed potatoes! If you have drippings, I included how to use them!
Watch the Easy Gravy Recipe Video!
A Note from CJ
You’re going to love how easy it is to make this gravy!
Sometimes you want a quick and easy gravy that tastes delicious – this recipe is for you! My trick is to use bouillon and cornstarch instead of drippings and a complicated roux. It has no lumps, is gluten-free, and can be ready in 5 minutes! Serve with my Air Fryer Turkey Breast or Creamy Mashed Potatoes!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- Beef Bouillon Powder & Chicken Bouillon Powder – the secret is to use both! The beef bouillon adds a deep, savory flavor and a rich brown color. The chicken bouillon adds that classic poulty flavor. The color of your gravy may look lighter if your beef bouillon powder is a paler brown. If you want this recipe to be gluten free, ensure that the bouillon powders are labeled gluten-free and do not contain any soy.
- Poultry Seasoning – this gives the gravy that classic flavor.
- Unsalted Butter – bouillon is salty, so make sure to use unsalted butter to control the salt!
- Cornstarch slurry – this is the secret to creating a silky smooth gravy without a roux! The cornstarch mixed with water is added to the gravy and thickens it in seconds! You can also substitute with potato starch.
How to Make Easy Gravy
It’s as easy as mixing the beef and chicken bouillon powder into boiling water, then cooking the black pepper and poultry seasoning in a little butter.
Add the bouillon mixture to the butter and spices, bring it to a simmer then add the cornstarch slurry until thickened. It’s gravy done in less than 5 minutes!
PRO TIPS
CJ’s Recipe & Storage Tips
- Storage and Reheating: Store leftovers in an airtight container in the fridge and use them within 1 to 2 days. Reheat in a saucepan over low heat, whisking often. Starch-thickened gravy can get a little thin when reheated. If that happens, whisk in a little more slurry and bring it back to a simmer.
- Make Ahead: Make it the day before and store it in the refrigerator until ready to serve.
- Freezing: I don’t recommend freezing it, because the cornstarch can make the gravy turn spongy once thawed.
If you have drippings:
- Strain the drippings through a fine-mesh strainer.
- Skim the fat before adding the juice in place of the water.
- Start with half the amount of bouillon powder and taste before adding more. Drippings can be salty!
If you tried this Easy Gravy recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Easy Gravy Recipe (No Roux, No Lumps)
Video
Ingredients
- ½ tbsp chicken bouillon powder
- ½ tbsp beef bouillon powder
- 2½ cups boiling water
- 2 tbsp unsalted butter
- ½ tsp coarse black pepper
- 1 tsp dried poultry seasoning, or a combination of dried thyme, rosemary, and sage
- 2 1/2 tbsp cornstarch, you can also sub with potato starch
- ¼ cup cold water
- Kosher salt, to taste (bouillon powder is already very salty so be careful here)
Instructions
- In a heatproof bowl or large measuring cup, combine the chicken and beef bouillon powders. Pour in the boiling water and whisk until fully dissolved.
- In a small pot over medium-low heat, melt the butter until just sizzling. Add the black pepper and poultry seasoning and cook, stirring, until fragrant, about 10-15 seconds.
- Pour the bouillon mixture into the pot, whisking as you pour. Raise the heat to medium-high and bring to a boil.
- Meanwhile, in a small bowl, stir together the starch and cold water until completely smooth, with no lumps at the bottom.
- Give the slurry a quick stir (the starch settles fast), then slowly pour it into the boiling broth while whisking constantly. Keep whisking until the gravy turns thick and glossy. If using cornstarch, this will take about about 1 minute to fully thicken. If using potato starch, this will take about 30 seconds instantly, so take the pot off the heat as soon as it does.
- Taste and season with salt and black pepper to taste. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
