This dairy free gravy is your is made without milk, without butter, and without cream. It is also very easy to make and perfect for any family or holiday dinner!
This gravy is your classic pan gravy or brown gravy which is served over mashed potatoes, poultry, and meat.
The main time of year I make gravy is Thanksgiving. Thanksgiving is my favorite holiday and pull out all of the stops for it from the dairy free turkey to the dairy free pumpkin pie.
However, this dairy free gravy can be made any time of year and using whatever stock you want and using either flour or starch.
What type of stock to use
Generally, the type of gravy depends on the type what meat or poultry you roasted because it is made from the incredibly flavorful pan drippings.
Likewise, you’d use the same type of stock. If you’re using the gravy over beef you use a beef stock and a chicken gravy would call for a chicken stock.
For turkey gravy, you can use chicken stock instead of turkey stock if that is what you have on hand or is easy for you to get.
The color of the gravy will greatly depend on the color of the stock. Chicken and turkey stock are lighter than beef stock.
Some feel beef gravy has better color while chicken gravy has better flavor. If you want the best of both worlds, use half beef gravy and half chicken gravy.
Why Use Flour to Thicken Gravy
I use flour to thicken gravy because it gives the gravy that classic opaque slightly pail look.
Many people don’t like using flour because if it isn’t cooked long enough, it can give a floury flavor to the gravy. Also, if not made properly it can become clumpy.
The Good news is, making a smooth creamy gravy is a snap if you turn it into a roux first.
Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or use up leftovers.
Why use Starch to Thicken Gravy
Both corn starch and potato starch can be used to make a gravy.
Gravy made with starch is considered by many to have a silkier texture than gravy made with flour.
This option is perfect for anyone who is gluten-free (make sure the package is marked gluten-free).
Just like with the gravy made using flour needs a roux to avoid clumping, gravy made using starch needs a slurry.
Gravy made with starch is clearer, darker, and shinier than gravy made using flour.
What is a Roux
A roux is equal parts flour and fat cooked together until it reaches a specific color.
Rouxs have been used in French cooking for hundreds of years to thicken sauce.
The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color.
A roux can be white is used for country gravy, blond for classic gravies, or brown is used in gumbo and jambalaya.
The lighter the roux the more thickening power it has.
Once the roux is the desired color liquids like stock are added.
What is a Slurry
Slurries are commonly used in Asian cooking and Chinese-American cuisine. It is used to make sauces needed for recipes like Beef Broccoli and Pepper Steak.
A slurry, like a roux, is used to thicken gravies, sauces, stews, and soups. However, unlike a roux it is added at the end of the recipe.
It is a combination between corn starch or potato starch and water and provides a silky texture.
While it is less common, slurries can be made out of flour.
How to use flour and starch
If you want both the benefits of the flour and the starch you can use both.
To do this, use 2 tablespoons of flour and drippings to make a roux. After the stock is added, use one tablespoon of starch to make a slurry and slowly it to the sauce.
What to do if you don’t have enough fat drippings
If you collect the fat drippings from the bottom of the roasting pan and find you don’t have enough for this recipe don’t worry.
All you have to do is add more fat until you have the right amount.
This can be animal fat like schmaltz or a neutral oil.
Can it be made ahead of time?
Yes. You can make this gravy a day or two before and simply reheat it shortly before you’re ready to serve.
How to Store
Once the gravy has cooled, place it in an air tight container. Keep up to 5 days in the refrigerator.
How to Freeze
Once the gravy has cooled, place it in an air tight container or a resealable freezer bag.
You can freeze gravy for up to 5 months. After that, it is still safe to eat but the quality begins to degrade.