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Classic Christmas Gravy: Easy, Quick & No Drippings!
Minaa
18 December 2024
Rich, creamy, and bursting with flavor, this 15-minute gravy pairs perfectly with roasts, veggies, or mashed potatoes—easy, affordable, and utterly decadent!
We are at the final recipe for the 2024 Christmas Edition Dinner Mini Series—my Classic Christmas Gravy: Easy, Quick & No Drippings! A simple recipe that is so flavorful, creamy, and decadent, it truly ties in all the flavors of anything it’s paired with: from my Easy One Pan Christmas Chicken Roast and Easy Christmas Buttery Apple Herb Stuffing to any roast, vegetables, mashed potatoes, or other sides of your choice. It’s done in a whopping 15 minutes with minimal mess to clean up afterward. It’s also affordable, and you’re mostly working with ingredients you probably already have on hand.
So, make this Christmas cozy and festive by pairing this with my Easy One Pan Christmas Chicken Roast and Easy Christmas Buttery Apple Herb Stuffing.
With this recipe, my 2024 Christmas Edition Dinner Mini Series is completed—done and dusted! As fun and magical as it is every time Christmas rolls around, for a lot of people it’s overwhelming—filled with a thousand items on their to-do list, expensive, and stressful. To help everyone preparing for Christmas feel a little lighter, I created the recipes in this mini-series to help you spend less time planning and making elaborate, expensive Christmas dinners. Instead, make these recipes from this mini-series to keep your wallet heavier, feel less overwhelmed, your tummies satisfied and most importantly your taste buds dancing!
Did you make this for Christmas 2024 and love it? Then tag me, follow me, and leave your love in the comments section on my socials, or rate this recipe and drop a comment below!
Reviews
Ingredients:
Adjust Servings
| 1⁄2 Chicken Bouillon Cube | |
| 1⁄2 Beef Bouillon Cube | |
| 1tsp Dried Basil | |
| 1tsp Dried Oregano | |
| 2tsp Ground Black Pepper | |
| 80g Unsalted Butter | |
| 1 1⁄2 heaping tbsp All Purpose Flour | |
| 300ml Water | |
| 20ml Heavy Cream |
Nutritional Information
110 kcal
Calories
9 g
Total Fat
450 mg
Sodium
0 g
Dietary Fiber
1 g
Protein
0 mg
Vitamin C
25 mg
Cholesterol
4 g
Carbohydrates
0.5 g
Sugar
300 IU
Vitamin A
0.2 mg
Iron
Directions
1.
Prepare the Gravy Mix
In a small bowl, combine the crushed chicken stock cube, crushed beef stock cube, dried basil, dried oregano, garlic powder, and black pepper to make the gravy seasoning mix. Set it aside.
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2.
Sauté the Seasoning
In a pan over medium heat, add the unsalted butter and allow it to melt. Once melted, add the gravy mix and sauté for about 30 seconds, stirring frequently to prevent the herbs from burning.
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3.
Make the Roux
Add the all-purpose flour and whisk continuously for 30 seconds to create a roux—a mixture of butter and flour that acts as a base for thickening sauces.
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4.
Incorporate Wet Ingredients
Gradually pour in the water, followed by the heavy cream, whisking well to combine. Keep whisking occasionally as the mixture heats up. Bring it to a gentle boil.
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5.
Adjust the Consistency
If the gravy thickens too much before boiling, add 50–200 ml of water as needed until the desired consistency is reached. The gravy should be thick enough to coat the back of a spoon but still pourable—not overly runny.
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6.
Serving
Once the gravy reaches a boil, remove it from the heat. Serve it warm over roast chicken, vegetables, mashed potatoes, or any dish of your choice.
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Notes
Here’s why no actual drippings are used for this gravy recipe: For this recipe, no drippings were used for two reasons. First, I like to save the drippings from roasting the chicken to baste it midway during cooking and to keep with any leftover roast chicken. This helps keep the chicken moist and flavorful without needing to add much water, which would dilute the concentrated flavor in the drippings. Second, this is a stand-alone recipe, meaning it doesn’t always have to be paired with my Easy One Pan Christmas Roast Chicken or my Easy Christmas Buttery Apple Herb Stuffing. You can use it with mashed potatoes, roast beef, or anything else you like!
Storage: You can store leftover gravy in an airtight container in the fridge for up to three days. To reheat, add 50–150 ml of water or chicken stock (depending on the amount of gravy) and heat it in a shallow pan over medium heat, whisking occasionally to prevent it from burning.
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