How to Make Pan Gravy
A good gravy does not come from a packet. It is a transformation of the fat and browned proteins left in the roasting pan into a glossy, concentrated sauce.
Mind the brown bits
Ensure the fond on the bottom of the pan is dark brown but not black or burnt. If it looks black, it will taste bitter and ruin the batch.
- Heavy-bottomed roasting pan or skillet
- Whisk
- Fine-mesh sieve
What goes in.
- 3 tbsppan drippings (fat)
- 3 tbspall-purpose flour
- 2 cupswarm chicken or beef stock
- to tastekosher salt
- to tastefreshly cracked black pepper
Lifting the flavor
Pour a splash of stock into the hot pan while scraping the bottom with a wooden spoon. This dissolves the concentrated drippings into the liquid, forming the base of your gravy.
The method.
Remove the meat
Transfer your roast to a cutting board to rest. Pour the pan drippings into a glass measuring cup.
Separate the fat
Let the drippings settle. Spoon off 3 tablespoons of the clear fat from the top into your roasting pan. Discard the rest or save it for another use.
Create the roux
Set the pan over medium heat. Sprinkle the flour into the fat. Whisk constantly for 2 minutes until the flour turns a shade darker and smells like toasted nuts.
Incorporate liquid
Slowly stream in the warm stock while whisking vigorously to ensure there are no lumps. Scrape up any remaining bits from the pan edges.
Simmer and thicken
Let the mixture bubble gently until it coats the back of a metal spoon. Taste it, then season with salt and pepper.
Strain
Pass the gravy through a fine-mesh sieve into a warm boat to ensure a silky texture.
Other turns to take.
Wine-based
Replace half a cup of the stock with dry white or red wine during the deglazing step.
Herb-infused
Toss a sprig of fresh thyme or rosemary into the gravy as it simmers, then remove before straining.
When it doesn't go to plan.
Always use warm stock; cold stock hitting a hot roux can cause it to clump.
If the gravy looks too thin, continue to simmer; if it becomes too thick, whisk in a tablespoon of stock at a time.
The fat is where the flavor lives—do not be tempted to use butter instead if you have the rendered fat from the meat.
The ones that keep coming up.
Why is my gravy lumpy?
You likely added the liquid too quickly. Add it in small splashes, whisking until smooth after each addition.
Can I make this ahead of time?
Yes, it reheats well. If it thickens too much in the fridge, whisk in a tiny bit of water or stock when warming it back up.
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