Basic Pan Gravy
This basic pan gravy is a foolproof lesson that 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.
Ingredients
- pan 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
Instructions
- After roasting the meat, transfer it to a warmed platter or plate and set aside to rest.
- Skim the excess fat from the surface of the liquid that collected in the roasting pan, leaving about 2 tablespoons the pan drippings 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 3 tablespoons all-purpose flour over the top, stirring constantly to blend it well with the fat and juices. Cook, still stirring constantly, until the flour becomes a light golden color, about 2 minutes.
- Still stirring, slowly add the warm 2 1/2 cups homemade 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 freshly ground black pepper to taste. If desired, strain through a fine-mesh strainer. Serve immediately.
Notes
Gravy Variation
Herb and Mustard GravySimply add a small handful of your favorite herbs, such as rosemary, thyme, or sage, to the gravy as it reduces. Whisk in 1 tablespoon of Dijon mustard before straining. Wine Gravy
Substitute 1/3 cup of red wine, port, or white wine for 1/3 cup of stock and add it gradually, as you did with the stock. Beer Gravy
Add a 12-ounce bottle of dark beer to the gravy in place of 1 1/2 cups of stock. Wonderful with roast beef or pork.
Nutrition
Serving: 0.25cup | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 94mg | Fiber: 0.1g | Sugar: 1g