Make Pan Gravy Without Flour (Variations Included)

By Peggy Trowbridge Filippone

Updated 05/20/19

Basic reduction sauce gravy

The Spruce

  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 1/2 cup (4 servings)
Nutritional Guidelines (per serving)
82 Calories
6g Fat
2g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1/2 cup (4 servings)
Amount per serving
Calories 82
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 136mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 1g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've ever wanted to know how to make pan gravy without flour, you're in luck with this easy recipe. This reduction is simply the easiest sauce to make. That's because it uses the pan drippings left after cooking meat, seafood or poultry to add a wealth of flavor to the gravy.

Be sure to keep the food warm while you make the gravy or add it back to the sauce to gently rewarm. This method not only lacks flour but other thickening agents too. 

Ingredients

  • 1 tablespoons shallot (minced)
  • 1/2 cup wine (see below)
  • 1/2 cup chicken stock (or beef or vegetable stock or water, warmed)
  • Optional: 2 tablespoons butter (softened)
  • Salt (to taste)
  • Black pepper (to taste)
  • Optional: a few drops freshly squeezed lemon juice or vinegar
  • Garnish: fresh parsley leaves (minced)

Steps to Make It

  1. Gather the ingredients.

    Basic reduction sauce gravy ingredients
    The Spruce 

  2. After sautéing or roasting your protein, pour off all but 1 or 2 tablespoons of the cooking fat. (If there are any dark, non-fatty juices in the skillet or roasting pan, leave them in there.)

    Frying pan
    The Spruce

  3. Turn the heat under the skillet or pan to medium-high and add the shallot and the wine.

    Onion in frying pan
    The Spruce

  4. Cook, stirring and scraping until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.

    Cook until wine is evaporated
    The Spruce

  5. Add the stock and repeat.

    Add the stock
    The Spruce

  6. When there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it.

    Turn off the heat
    The Spruce

  7. Taste and season, if necessary, with salt, pepper and lemon juice or vinegar.

    Taste and season
    The Spruce

  8. Spoon this sauce over the meat, garnish, and serve.

    Spoon sauce
    The Spruce

  9. Enjoy!

Which Wine Should You Use?

  • Use a dry white for fish, poultry, or vegetables.

  • Use a dry red for red meats.

Variations

  • Asian Sauce: Cook 1 tablespoon each minced garlic, ginger, and scallions (in place of shallot) until soft before adding the wine. Proceed as above, omitting butter. Stir in 1 tablespoon soy or fish sauce (or Worcestershire sauce), and finish with a few drops of freshly squeezed lime juice. Garnish with minced cilantro leaves. 
  • Mushroom Sauce: Before adding the wine, cook 1/2 cup chopped wild or domestic mushrooms along with 2 tablespoons shallots, until soft. Proceed as above. Best with 1/4 cup or more of heavy cream added at the last minute. 
  • Lemon-Caper Sauce: Add 1 tablespoon or more minced capers along with the shallots and wine. Finish with freshly squeezed lemon juice to taste, at least 1 tablespoon.