Pan Gravy
Pan drippings gravy is easy and amazingly flavorful, thanks to using the tasty bits from roasting a piece of meat. Just strain your veggies and aromatics, and the rest is quick and easy.
Servings: 2 cups
Calories: 69kcal
Ingredients
- 4 tablespoon unsalted butter
- ¼ cup flour
- Up to 1 cup pan drippings strained of aromatics
- 2 cups beef stock or chicken stock, if using poultry or pork pan drippings
- Salt and pepper to taste
- Cornstarch see NOTE
Instructions
- In a medium sized saucepan, begin to melt butter over medium heat. Once melted, gradually sprinkle in flour, a little at a time, whisking well with each addition until all flour is in. Whisk for another half minute to cook out the raw flour.
- Make sure your pan drippings have been strained of any vegetables or herb stems before adding to the saucepan. Splash a small amount of pan drippings into the roux, whisking while adding, pouring in and whisking until the gravy begins to form (instead of looking like gooey dough). At this time, add in the rest of the drippings and all of the stock, whisking well until combined.
- Turn heat up to medium-high and let come to a lively simmer, bubbling but not boiling, stirring occasionally. Let gravy reduce to desired thickness, season with salt and pepper. Serve hot.
Notes
Note: This will give you 2 cups of only sightly thickened gravy. IF you want a really thick gravy without using up a ton of stock, use a bit (1 tsp) of cornstarch stirred up in a little water. Add this slurry to the gravy after you've let it reduce just a bit, for about 5 minutes. Stir up and keep an eye on it. Add more broth if you've added too much cornstarch.
Nutrition
Calories: 69kcal