Making Classic Pan Gravy
A proper gravy relies on the dark, crusted sediment at the bottom of the roasting pan. If you manage the heat correctly, this pan-bottom residue turns into the foundation of your sauce.
Watch your heat to keep the drippings from burning.
The secret is the transition from raw flour to a toasted paste. Keep your whisk moving constantly to avoid lumps.
- Heavy-bottomed saucepan or the roasting pan itself
- Stiff wire whisk
- Measuring cup
What goes in.
- 3 tbspfat rendered from the roast (or butter if insufficient)
- 3 tbspall-purpose flour
- 2 cupswarm stock (beef, chicken, or vegetable)
- to tastekosher salt
- to tasteblack pepper
Lifting the Fond
Pouring a splash of stock into the hot pan allows you to scrape up the browned bits, or 'fond,' which carry the deepest concentration of flavor.
The method.
Measure the fat
Pour the pan drippings into a glass measuring cup. Let the fat rise to the top and skim off 3 tablespoons, leaving the dark, cloudy meat juices behind.
Make the roux
Heat the fat in your pan over medium heat. Add the flour and whisk immediately. Cook for 2 to 3 minutes until the paste turns a light tan color and smells slightly toasted.
Add the liquid
Slowly pour in the warm stock while whisking vigorously to ensure no clumps form. Add the reserved meat juices back into the pan.
Simmer to thicken
Bring the mixture to a gentle simmer. It will thicken as it cooks; keep it at a simmer for 5 minutes until it coats the back of a spoon.
Season
Taste before adding salt, as your pan drippings are likely already salty. Add pepper and adjust consistency with more stock if it becomes too thick.
Other turns to take.
Herb-Infused
Steep a sprig of fresh rosemary or thyme in the stock while it warms before adding it to the pan.
Wine-Forward
Use a quarter-cup of dry white or red wine to deglaze the pan before adding the flour and stock.
When it doesn't go to plan.
If you end up with lumps, pass the finished gravy through a fine-mesh sieve into a gravy boat.
Warm your stock before adding it to the roux; cold liquid can cause the flour to seize and clump instantly.
If the gravy is too light in color, a tiny drop of soy sauce adds depth and darkens the hue.
The ones that keep coming up.
What if I don't have enough pan drippings?
Use butter to make up the difference in fat. The flavor will be milder, but the texture will remain consistent.
Can I make this ahead of time?
Yes, but it will thicken as it cools. Reheat it in a saucepan with a splash of water or stock to loosen it back up.
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