Classic Pan Gravy
This is how you turn a roasting pan full of drippings into the best part of the meal. You are looking to capture the dark, caramelized remnants left behind by the heat.
Watch the temperature of the drippings.
If the bottom of your pan is burnt black, those bits will taste bitter; aim for deep mahogany brown instead. Keep your stock warm so the flour doesn't clump when you add it.
- Heavy-bottomed roasting pan or large skillet
- Whisk
- Fine-mesh sieve
What goes in.
- 3 tbspReserved meat drippings and fat
- 3 tbspAll-purpose flour
- 2 cupsWarm beef, chicken, or vegetable stock
- to tasteKosher salt and cracked black pepper
Scraping the fond
Use a wooden spoon to vigorously scrape the bottom of the pan while adding a splash of stock. You must release every speck of brown matter—the fond—into the liquid to ensure depth.
The method.
Strain the fat
Pour the pan drippings through a sieve into a measuring cup. Separate the clear fat from the darker meat juices; reserve both.
Make the roux
Return 3 tablespoons of the reserved fat to your pan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture smells toasted and turns a light tan, about 2 minutes.
Add the liquid
Pour in a half-cup of warm stock while whisking rapidly to prevent lumps. Once smooth, pour in the remaining stock and the reserved meat juices.
Reduce
Simmer for 5 to 8 minutes, whisking occasionally, until the gravy coats the back of a spoon. Taste, then season with salt and pepper.
Other turns to take.
Herb-Infused
Add a sprig of fresh thyme or rosemary during the simmering phase and remove before serving.
Wine-Forward
Replace the first splash of stock with dry red or white wine to lift the flavors of the pan.
When it doesn't go to plan.
If the gravy gets too thick, whisk in a tablespoon of hot water until it reaches your preferred consistency.
A pinch of Dijon mustard at the end can sharpen the flavor if the gravy feels too heavy or flat.
Always use a whisk, never a spoon, for the initial mixing of flour and liquid to guarantee a smooth texture.
The ones that keep coming up.
What if my gravy has lumps?
Pour it through a fine-mesh sieve into a clean saucepan and whisk vigorously over low heat to break them down.
Can I use butter instead of pan fat?
Yes, if you don't have enough drippings, use butter to make up the difference in fat content.