Making Pan Gravy from Drippings
A good gravy anchors a meal, pulling the concentrated essence of a roast into a pourable form. The goal is to turn the dark, caramelized remnants of the pan into something smooth and substantial.
Watch the color of the fond
Your gravy will only be as deep in flavor as the crust left in the pan. If the drippings are charred black, scrape those pieces out or the gravy will taste bitter.
- Heavy-bottomed roasting pan or skillet
- Flat-edged metal spatula
- Whisk
What goes in.
- 3 tbspfat reserved from the roasting pan
- 3 tbspall-purpose flour
- 2 cupshot chicken, beef, or vegetable stock
- to tastekosher salt and freshly cracked black pepper
Controlling the roux
Cooking the flour in the fat for two minutes eliminates the raw grain taste. The smell should shift from chalky to slightly toasted before you add the liquid.
The method.
Clear the pan
Transfer the cooked meat to a cutting board to rest. Pour the pan drippings into a glass measuring cup and let the fat rise to the top. Spoon 3 tablespoons of that fat back into the pan, leaving the juices behind for now.
Make the roux
Set the pan over medium heat. Sprinkle the flour into the hot fat and whisk immediately. Continue stirring for two minutes until the paste bubbles and turns a pale tan.
Deglaze
Pour in the reserved pan juices and half the stock. Use a spatula to scrape the brown bits off the bottom of the pan as the liquid hisses and bubbles.
Simmer
Whisk in the remaining stock. Keep the heat at medium until the gravy thickens enough to coat the back of a spoon. Taste and add salt or pepper if needed.
Other turns to take.
Herb-Infused
Add a sprig of fresh thyme or rosemary during the simmering stage, removing it before serving.
Wine-Forward
Replace a half-cup of the stock with dry white or red wine, reducing it by half before adding the flour.
When it doesn't go to plan.
If your gravy turns out too thick, whisk in a splash more hot stock until you reach the desired consistency.
Use a flat-edged metal spatula to ensure you are scraping every bit of flavor from the corners of the roasting pan.
Always use hot stock; adding cold liquid to a hot roux can cause the flour to clump and create lumps.
The ones that keep coming up.
Why did my gravy come out lumpy?
You likely added too much liquid too quickly or didn't whisk vigorously enough. If it happens, pass the finished gravy through a fine-mesh sieve to catch the clumps.
Can I use cornstarch instead of flour?
Yes, but you must make a slurry by mixing the cornstarch with cold liquid first. Add the slurry at the end of the process rather than using it to create a roux.
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