Mastering Pan Gravy
Don't let the dark, crusty bits left behind in your roasting pan go to waste. Those browned drippings, known as fond, are the foundation of a real pan gravy that carries the depth of the meat you just cooked.
Read the fond, not just the recipe.
The flavor of your gravy depends entirely on the color of the drippings in the pan. If they are light gold, you have a delicate sauce; if they are dark brown, expect a robust, intense finish.
- Heavy-bottomed saucepan or the original roasting pan
- Whisk
- Fine-mesh strainer
What goes in.
- 3 tbspReserved meat drippings (or butter if insufficient)
- 3 tbspAll-purpose flour
- 2 cupsHot beef or chicken stock
- to tasteKosher salt and cracked black pepper
Eliminating the Raw Taste
You must cook the flour and fat mixture, or roux, for at least two minutes over medium heat. When the smell shifts from raw flour to something faintly toasted like shortbread, it is ready for the liquid.
The method.
Strain the fat
Pour the pan drippings through a fine-mesh strainer into a measuring cup. Separate the liquid juices from the fat. Reserve the fat and measure out 3 tablespoons.
Create the roux
Place your roasting pan over medium heat. Add the reserved fat. Whisk in the flour and keep moving it constantly until the paste turns a light tan and smells toasted.
Deglaze
Add a splash of your hot stock to the pan. Scrape the bottom vigorously with your whisk to release all the browned bits. Once the paste is smooth, add the remaining stock gradually.
Reduce and finish
Simmer the gravy, whisking occasionally, until it thickens enough to coat the back of a metal spoon. Taste for seasoning and add salt and pepper only after the reduction is complete.
Other turns to take.
Cream Gravy
Substitute half of the stock with heavy cream for a richer, opaque finish common with poultry.
Herb-Infused
Add a teaspoon of finely minced fresh thyme or sage to the fat while cooking the flour.
When it doesn't go to plan.
If the gravy becomes too thin, simmer it longer; if too thick, whisk in more hot stock until it reaches your desired consistency.
Always use hot stock; cold liquid hitting a hot roux can cause the flour to clump.
If you accidentally create lumps, pass the finished gravy through a clean fine-mesh strainer before serving.
The ones that keep coming up.
Can I use cornstarch instead of flour?
You can, but the texture will be translucent and glossy rather than opaque and velvety. If using cornstarch, whisk it with cold water first to make a slurry before adding to the hot pan.
My gravy is too salty. How do I fix it?
Add a splash more unsalted stock or a small squeeze of fresh lemon juice to brighten the flavor and cut through the saltiness.
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