Making Pan Gravy from Pan Drippings
You do not need a recipe for gravy; you need a process. Once you understand the ratio of fat to flour, you can turn any roasted meat pan into a rich sauce without relying on thickeners or shortcuts.
Control your heat and keep your whisk moving.
Your goal is to dissolve the fond completely and cook out the raw flour taste before adding the bulk of the liquid. If the fat burns or the flour clumps, start over.
- Heavy-bottomed skillet or roasting pan
- Stiff metal whisk
- Liquid measuring cup
What goes in.
- 3 tbsprendered fat (from pan drippings or butter)
- 3 tbspall-purpose flour
- 2 cupswarmed beef, chicken, or vegetable stock
- to tastekosher salt and cracked black pepper
Cooking the flour
Whisking the flour into the fat creates a roux. You must cook this paste over medium heat for at least two minutes until it smells like toasted nuts; this ensures the gravy does not taste like raw flour.
The method.
Strain the drippings
Pour the drippings from your roasting pan into a measuring cup. Separate the fat from the juices. Keep 3 tablespoons of the fat.
Build the roux
Return the fat to the pan over medium heat. Sprinkle the flour over the fat and whisk constantly. The mixture will look like wet sand.
Toast
Continue whisking for 2 to 3 minutes. Stop when the paste turns a light golden color and you can smell the toasted flour.
Deglaze and stream
Pour in a splash of warm stock. Whisk vigorously to dissolve the roux and scrape up all browned bits from the pan. Gradually add the remaining stock while whisking to avoid lumps.
Simmer
Bring the liquid to a gentle simmer. Cook for 5 minutes, or until the gravy coats the back of a spoon. Season with salt and pepper only after it has thickened.
Other turns to take.
Herb-Infused
Add a sprig of fresh thyme or rosemary to the stock while it simmers, then remove it before serving.
Cream Gravy
Replace half of the stock with heavy cream for a thicker, richer finish, common for poultry or biscuits.
When it doesn't go to plan.
Always warm your stock before adding it to the roux to prevent the flour from seizing.
If you end up with lumps, pass the finished gravy through a fine-mesh sieve.
The darkness of your gravy depends on how long you cook the flour; a longer, darker toast yields a more robust flavor.
The ones that keep coming up.
Why did my gravy turn out thin?
You likely added too much stock or did not let it simmer long enough to evaporate the water. Continue simmering until it reaches your preferred consistency.
Can I use cornstarch instead of flour?
Yes, but you must make a slurry by mixing the cornstarch with cold liquid first. Do not add cornstarch directly to hot fat.
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