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Long story short: I made a bunch of meatloaf and I forgot to buy butter. I need to make gravy.

The way I usually make gravy is to melt some butter, to supplement whatever drippings I have, make a roux and add some broth – chicken or beef, depending on what the gravy is to be served with – to get to the desired viscosity.

But I forgot to buy enough butter. Can I use olive oil? Is there another way to make gravy from scratch without drippings?

  • Coconut oil/milk can serve as a good substitute – One Face Dec 27 '19 at 5:04
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You can make a roux with any fat. Olive oil will certainly work. There are also other methods for thickening a gravy, such as the addition of cornstarch or arrowroot.

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