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.
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Getting ready for Thanksgiving?
Yeah, it's not the end of October, yet, but I'm still just so excited. Thanksgiving is my favorite holiday, not only because of all the parties, but because I'm a huge foodie. And I'm a softy for traditions. Turkeys, honey glazed hams, tons of gravy, the rolls, the butter, the sweet potato casserole. The works. I'm getting hyped just thinking about it.
Fall is my favorite time really because I can bust out all the butter and I don't hear any 'but I'm on a diet' complaints. Especially on Thanksgiving.
I suppose the term 'pan drippings gravy' isn't very pretty, but it sure is delicious. All the good flavor of the meat you roasted gets poured over creamy mashed potatoes, pot roast, whatever you're eating for dinner. I might be a complete drowner of food. Just drown everything in gravy, mmm.
This is actually the pan drippings gravy I made with the 'drippings' from braising some amazingly tender pot roast, BUT this gravy could be made with any type of meat or poultry's pan drippings. It's really simple, just like any other gravy, made with butter and flour to make a roux, but the drippings help out any stock you add in the flavor department. And the flavor from my pot roast was CRAZY.
If you're doing anything that creates pan drippings, try them in a gravy. Rejoice in in the easy of a roast chicken with potatoes and a delicious pan gravy to go along with it.
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- 4 tbsp 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
- 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.
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.
Amount Per Serving: Calories: 69
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.