No-Flour Pan Gravy Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 11/15/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Basic reduction sauce gravy

The Spruce

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 to 3 servings
Yield: 1/2 cup
Nutrition Facts (per serving)
119 Calories
8g Fat
4g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 119
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 315mg 14%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 3%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 97mg 2%
*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.)

Whether because of a dietary requirement or simple preference, when gluten is taken out of the equation many beloved recipes go out the door as well.

Gravy is one of the most missed preparations for people who eat a gluten-free diet. However, with very few easy-to-find ingredients, you can make a gluten-free gravy that's easy and flavorful and has nothing to envy in the classic flour version.

Thick and rich, our no-flour gravy is great on meats, mashed potatoes, and vegetables. It can be your new favorite, as it works for multiple dietary requirements if you also follow a few variations to make it dairy-free or totally vegan.

For our recipe, we used pan drippings, which result in a very concentrated flavor. Most gluten-free gravy recipes use thickening agents like cornstarch, arrowroot, or gluten-free flours made from chickpeas or oats. Our recipe lacks flour and other thickening agents, too, to make it allergy-friendly as well: there is no xanthan gum, tapioca, or any agents that might cause food allergies. Before you start, read the label of the stock you're using because many brands use wheat-based products as thickeners, which will make your gravy not gluten-free.

"This gravy was easy to make and made a delicious sauce for sautéed chicken. The lemon juice and wine gave it a tangy flavor, and the butter added richness. The gravy takes less than 10 minutes to prepare and cook, and it’s a great way to enhance plain chicken, pork, or beef." —Diana Rattray

Recipe Test: No-Flour Gravy
A Note From Our Recipe Tester

Ingredients

  • 1 to 2 tablespoons pan drippings

  • 1 tablespoon minced shallot

  • 1/2 cup dry white wine

  • 1/2 cup warm chicken stock, or beef or vegetable stock

  • 2 tablespoons unsalted butter, at room temperature

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Freshly squeezed lemon juice, or vinegar

Steps to Make It

  1. Gather the ingredients.

    Basic reduction sauce gravy ingredients
    The Spruce 

  2. Leave or pour back into the cooking pan 1 to 2 tablespoons of pan drippings, with all the brown bits that are stuck to the pan.

    Frying pan
    The Spruce

  3. Turn the heat 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 all the bits at the bottom of the pan have been released.

    Cook until wine is evaporated
    The Spruce

  5. Add the stock and stir again, making sure all the brown pieces in the pan are not stuck to the bottom.

    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 to taste with salt and pepper. Add a squeeze of lemon juice.

    Taste and season
    The Spruce

  8. Serve the gravy still hot.

    Spoon sauce
    The Spruce

Tip

This is an easy recipe to scale up for a larger family meal or dinner party. Double or triple the drippings, shallot, wine, chicken stock, and butter, and season to taste with salt, pepper, and squeeze of lemon juice or splash of vinegar.

Vegan, Mushroom, and Caper Gravies

  • Vegan gravy: Reduce 1 cup of vegetable stock and 1/2 cup of wine alongside the shallots until you have 1/2 cup of liquid. Add 1/2 cup of cooked mashed potatoes to give the gravy some richness and texture, and use vegan margarine instead of butter. This tasty gravy can be poured on top of vegetables, tofu, tempeh, or seitan, but it's also delicious on rice or potatoes.
  • Mushroom Gravy: Cook the shallots and 1/2 cup chopped wild or domestic mushrooms in the pan drippings. Add the wine and follow the directions as instructed in the method above. If you'd like a thicker gravy, add 1/2 cup of heavy cream to finish up.
  • Lemon-Caper Gravy: Add 1 tablespoon or more minced capers along with the shallots and wine. Finish with freshly squeezed lemon juice to taste.

How to Store Gravy

  • Refrigerate leftover gravy in an airtight container for up to 3 days.
  • To freeze completely cooled leftover gravy, pour it into a resealable freezer bag. Label the bag with the name and date and freeze the gravy for up to 3 months.
  • Reheat leftover gravy in a saucepan or skillet over low heat, stirring frequently, until it is hot and simmering.

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