Traditional Pan Gravy
A good gravy is the bridge between a roasted bird and the rest of the meal. It requires patience at the stove and a watchful eye to ensure the texture stays smooth as you build it directly from the pan drippings.
Mind the bottom of the pan
The flavor lives in the fond—the browned bits stuck to the bottom of your roasting pan. If these burn, the gravy will be bitter; keep your heat at a steady, controlled medium.
- Heavy-bottomed roasting pan or skillet
- Whisk
- Fine-mesh strainer
What goes in.
- 3 tbspfat from pan drippings (supplement with butter if needed)
- 3 tbspall-purpose flour
- 2 cupshot chicken or beef stock
- to tastekosher salt
- to tastecracked black pepper
Cooking the roux
Cook your flour and fat together for at least two minutes before adding liquid. This removes the raw, chalky taste of the flour and deepens the final color.
The method.
Strain the drippings
Pour the drippings from your roasting pan through a strainer into a measuring cup. Separate the fat from the juices. Keep 3 tablespoons of that fat.
Make the roux
Return the fat to the roasting pan over medium heat. Whisk in the flour until it forms a thick paste and takes on a pale tan color.
Deglaze
Slowly pour in half a cup of the hot stock while whisking vigorously. The mixture will seize; keep whisking until it smooths out.
Simmer
Pour in the remaining stock and any reserved pan juices. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until it thickens enough to coat a spoon.
Finish
Taste for seasoning. Add salt and pepper only after the gravy has thickened, as the saltiness will concentrate during the simmer.
Other turns to take.
Herb-infused
Steep a sprig of fresh thyme or rosemary in the stock while you heat it, then remove the stems before adding to the pan.
Splash of acidity
Add a teaspoon of dry sherry or a squeeze of lemon juice at the very end to cut through the richness of the fat.
When it doesn't go to plan.
Keep your stock hot in a separate pot so it doesn't drop the temperature of your roux too sharply when you add it.
If the gravy looks too thin, cook it down a few minutes longer; if it is too thick, whisk in a splash more hot stock.
Never use non-stick pans for making pan sauces, as you cannot properly scrape up the browned bits without damaging the surface.
The ones that keep coming up.
What do I do if my gravy has lumps?
Take the pan off the heat and whisk vigorously. If that fails, pass the gravy through a fine-mesh strainer into a clean pot.
Can I use cornstarch instead of flour?
You can, but the texture will be translucent and glossy rather than opaque and rich. Mix it with cold water first to form a slurry before adding to the hot pan.
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