Do you want to make lump-free gravy in a flash? This recipe for Blender Gravy definitely delivers the great flavor and texture of a perfect gravy!
I have to come clean right now. I am NOT a good gravy maker! Or, maybe a better way to put it is I’m not a consistently good gravy maker. Sometimes my gravy is velvety smooth and other times it has more lumps than an old mattress. Flavorwise, I do okay, but that texture gives me trouble almost every time!
I’ve seen my mom make gravy a thousand times and hers comes out perfect every time. I do the same thing and lumps. Now, lumps aren’t the end of the world. They can be strained out and I do that, but wouldn’t it be great to make perfect gravy every single time AND have the benefit of keeping it warm until you are ready to use it? I think so!
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So, let’s make some Blender Gravy in the Ninja Foodi Hot Cold Blender!
What is the Ninja Foodi Hot Cold Blender?
Probably… no, not probably, definitely the coolest blender on the market! The Ninja Foodi Hot Cold Blender is a blender that not only blends, it cooks. That’s right, it cooks.
I don’t mean it heats up when the blades spin like some other blenders. I mean it really heats up and cooks. There is a heating element at the base of the blender and when you select the cook function or any of the pre-programmed cook functions, it heats up and cooks whatever is in the blender.
I was amazed by it and I got to work creating recipes for it right away! It is the perfect companion to the Ninja Foodi Pressure Cooker and Air Crisper for sure!
I’ve also made ice cream, tomato soup, chicken noodle soup, a chunky tortilla soup and, of course, Blender Gravy! I can’t tell you how excited I am about this blender!
The best part of the whole thing is, it does more than any other blender I’ve seen AND it costs a fraction of what similar blenders cost! It’s simply fantastic!
If you want to take a look at the Ninja Foodi Hot Cold Blender, you can find it here: Ninja Foodi Hot Cold Blender
Or, you can watch it in action in this video: Ninja Foodi Hot Cold Blender is put to the test
Can I make this Blender Gravy if I don’t have the Hot Cold Blender?
Yes, you can. It won’t be quite as easy, but it can definitely be done. The first thing you want to do is pour in your stock that you are using for your gravy. I love using the drippings from whatever meat I’ve cooked, like this Turkey Breast that I pressure cooked and Air Crisped in the Ninja Foodi.
Add 1 Tablespoon of flour and then pulse to blend. Repeat until you can no longer see glistening on the surface. This means that all the available fat has been absorbed by the flour.
Pour the gravy into a sauce pan or the inner pot of the Ninja Foodi and heat on medium until it thickens.
If you don’t have a blender, you can also make gravy using the Ninja Foodi Pressure Cooker and Air Crisper just like I did in this recipe for Sausage Gravy in the Ninja Foodi.
Secrets to Making a GREAT gravy
So, I know I’m not the best gravy maker out there… but, the flavor of my gravy is
always almost always spot on and that is because I start with a good base. Whether you are making a chicken gravy, a turkey gravy, a beef gravy, or any other kind of gravy, what you start with matters.
If you use a bland broth and don’t add seasonings, you will have a bland gravy. Even if your broth tastes good by itself, once the flour is added, the seasonings are definitely muted some. So, you really want to start out with a very flavorful stock/broth/liquid and be prepared to add some seasonings as well.
Fat. We must have a fat to make gravy. This fat can come from multiple sources, but I think the best gravies are made from the fat from meats. Like, sausage, bacon, beef, skin-on poultry. These all make terrific gravy. You can also use butter or lard.
Sift your flour if you are not using a blender. This will help prevent lumps.
Only add flour if you have available fat for it to bind with. The flour has to absorb a fat for a great tasting gravy, otherwise, you will most likely taste flour in your gravy and that isn’t what anyone wants.
I know there are tons of secrets to making great gravy and if you have one and care to share it, leave a comment below the recipe!
How to make Blender Gravy in the Ninja Foodi Hot Cold Blender
This isn’t really a recipe — more like a set of instructions — because you will have to decide how much flour to add based on the fat content in your stock. You also can add whatever seasonings you want to flavor your gravy.
I’m using a turkey stock that was made from the juices of a turkey breast that I cooked in the Ninja Foodi. If you want to see how I did that, here is the recipe: Turkey Breast in the Ninja Foodi ~ Pressure Cooked & Air Fried
I usually season with salt and pepper and maybe some fresh thyme.
Pour your stock into the base of the Hot Cold Blender and turn the cook function on high to heat it up. It doesn’t have to be boiling, but you do want it hot.
Remove the center of the lid and add in 1 Tbsp of flour to the stock. Put the center circle back on the lid and press the pulse button 2 to 3 times.
Add an additional Tablespoon of flour to the stock and pulse 2 to 3 times. Repeat this process until your gravy starts to thicken or you no longer see any glistening, meaning there is not any available fat left to bind with the flour. I added about 1/4 cup of flour to about 3 cups of stock.
Scrape down the sides of the blender if you see any flour sticking to the glass. I find this long skinny scraper is great for the task.
Once the liquid starts to boil, decrease the heat to medium. Cook for 5 minutes. Give it a taste and season how you like. The gravy should be a good consistency now and it will thicken up as it cools.
If it is too thick, add some water or stock.
If your gravy is just too thin and you don’t see any glistening of fat, then add some butter and let it melt. Once it melts, add some more flour.
Then you can pour your gravy into a bowl for serving or keep it in the blender on low until you are ready to use it.
That’s it! That is all there is to making Blender Gravy!
Blender Gravy in the Ninja Foodi Hot Cold Blender
- 3-4 cups meat juices and stock
- ¼-½ cup flour
- sea salt optional
- pepper optional
- fresh thyme optional
- Pour the juices from the meat and/ or stock into the Hot Cold Blender
- Put the lid on and turn the cook function on high. Allow the stock to heat up some.
- Remove the center of the lid and add 1 Tbsp of flour. Pulse 2-3 times.
- Repeat by adding flour and pulsing until you can no longer see any glistening from the fat or your gravy starts to thicken.
- Turn the heat down to medium and cook for 5 minutes.
- Taste and add seasonings to taste. Pulse blend for 30 seconds.
- Serve & Enjoy
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can.