This recipe is suitable for any sort of roast, whether meat, poultry, or game. You should ideally use the appropriate stock for enhancing the gravy—and by that I mean lamb stock for roast lamb, chicken stock for roast chicken, and so on.–Paul Gayler
LC Beware Brines Note
This basic gravy recipe is carefully calibrated, precisely honed, and simple as can be in its making—not in its tasting. There’s just one big no-no, and that’s to not attempt to make gravy from a brined cut of meat, for what we think are obvious, thirst-inducing reasons.
Basic Pan Gravy Recipe
- Quick Glance
- 15 M
- 15 M
- Makes 2 1/2 cups
- Pan and drippings from a roast beef, chicken, turkey, guinea hen, pork loin, or other cut of meat
- 3 tablespoons all-purpose flour
- 2 1/2 cups stock, preferably homemade, warmed
- Salt and freshly ground black pepper
- 1. After roasting the meat, transfer it to a warmed platter or plate and set aside to rest.
- 2. Skim the excess fat from the surface of the liquid that collected in the roasting pan, leaving about 2 tablespoons juices mingled with a little fat. Place the roasting pan over 1 or 2 burners on medium heat. Using a wooden spoon, scrape up the caramelized pan juices, then sprinkle the flour over the top, stirring constantly to blend it well with the fat and juices. Cook, still stirring constantly, for 2 minutes, or until the flour becomes a light golden color.
- 3. Still stirring, slowly add the warm stock to the roasting pan. Bring to a boil and cook—say it with us, still stirring constantly—until the sauce thickens and the mixture is reduced by about a third and has a gravylike consistency. Season the gravy with salt and pepper to taste. If desired, strain through a fine-mesh strainer. Serve immediately.
- Herb and Mustard Gravy
- Simply add a small handful of your favorite herbs, such as rosemary, thyme, or sage, to the gravy as it reduces. Whisk in 1 tablespoon Dijon mustard before straining.
- Wine Gravy
- Substitute 1/3 cup red wine, port, or white wine for 1/3 cup stock and add gradually, as you did with the stock.
- Beer Gravy
- Add a 12-ounce bottle dark beer to the gravy in place of 1 1/2 cups stock. Wonderful with roast beef or pork.
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Basic Pan Gravy Recipe © 2012 Paul Gayler. Photo © 2012 Richard Jung. All rights reserved.