This basic pan gravy teaches you how to make any kind of gravy using three ingredients: pan drippings, flour, and stock. A must for Thanksgiving, Christmas, Easter, and Sunday supper.
This basic gravy recipe is a cinch to make. No fuss. No mess. No lumps. Just easy, foolproof gravy. Which isn’t as easy to pull off as you may think. Because great gravy doesn’t happen by accident. Here’s how it does happen. Complete with instructions outlining every last detail of how to make it. Originally published October 30, 2012.–Renee Schettler Rossi
How To Make Gravy From A Brined Cut Of Meat
Wondering how to make gravy from a brined cut of meat? The short answer is don’t even try. Seriously. The saltiness in the pan drippings will truly overpower everything else in your gravy. Sorta like a narcissist dominating the conversation at a cocktail party. Trust us. Don’t even bother.
Basic Pan Gravy
- Quick Glance
- 15 M
- 15 M
- Makes 2 1/2 cups
- Roasting pan with the drippings from a roast beef, chicken, turkey, guinea hen, pork loin, or other cut of meat (NOT a brined cut of meat)
- 3 tablespoons all-purpose flour
- 2 1/2 cups homemade stock, warmed (use a chicken stock for roast chicken, turkey stock for turkey, beef stock for roast beef, and so on)
- 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 it 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.