Making Pan Gravy from Pan Drippings
A good gravy respects the work the roast already put in. Do not scrub the pan after dinner; those charred, dark bits are the foundation of your flavor.
Control the fat before you start
Excessive grease makes for a separated, oily gravy, while too little leaves you with a pasty texture. Aim for two tablespoons of rendered fat per two tablespoons of flour.
- Heavy-bottomed roasting pan or large skillet
- Wire whisk
- Measuring spoon
- Liquid measuring cup
What goes in.
- 2 tbsprendered fat from the roasting pan
- 2 tbspall-purpose flour
- 2 cupswarm chicken or beef stock
- to tastekosher salt and freshly cracked black pepper
Cooking the flour
Whisking flour into the hot fat creates a roux. You must cook this mixture for at least two minutes over medium heat until it turns a light golden color and smells like toasted grain to ensure you don't taste raw flour in the final sauce.
The method.
Deglaze the pan
Place your roasting pan over medium heat. Pour in a splash of stock and use a wooden spoon to scrape up all the dark, stuck-on bits from the bottom. Pour the liquid into a bowl and set aside.
Measure your fat
Pour the drippings into a fat separator or skim the top. Return two tablespoons of the rendered fat to the pan. If you don't have enough, add butter to reach the two-tablespoon mark.
Form the roux
Sprinkle the flour over the hot fat. Whisk constantly for two minutes until the mixture looks like wet sand and turns a toasted gold.
Incorporate the liquid
Slowly pour in the warm stock while whisking vigorously to avoid clumps. If the mixture seizes, keep whisking; it will smooth out as it heats.
Simmer to finish
Continue to cook over medium-low heat, stirring occasionally, until the gravy reduces and reaches your desired consistency. It should coat the back of a metal spoon clearly.
Other turns to take.
Herb-Infused
Add a sprig of fresh thyme or rosemary during the simmering stage, removing it before serving.
Wine-Forward
Substitute half a cup of the stock with a dry white or red wine during the deglazing step.
When it doesn't go to plan.
Always warm your stock before adding it to the roux to prevent the flour from clumping instantly.
If the gravy looks too pale, a tiny drop of soy sauce adds depth of color without overwhelming the flavor.
If you end up with lumps, strain the finished gravy through a fine-mesh sieve.
The ones that keep coming up.
Why is my gravy oily?
You likely had too much rendered fat in the pan. Next time, carefully spoon off excess grease before adding your flour.
Can I fix thin gravy?
Yes. Whisk a small amount of cold stock with extra flour in a separate cup to create a slurry, then whisk that into the simmering gravy until it thickens.
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