Description
A simple and classic pan gravy recipe made from the flavorful drippings of roasted meat, blended with flour and homemade stock to create a rich and savory sauce. Perfect for elevating any roast dinner, this gravy is quick to prepare and can be customized with seasoning to taste.
Ingredients
Pan Gravy Ingredients
- pan drippings from roasted meat
- 3 tablespoons all-purpose flour
- 2 1/2 cups homemade stock, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rest: After roasting your meat, transfer it to a warmed platter or plate and set it aside to rest. This allows the juices to redistribute, ensuring a flavorful base for your gravy.
- Skim: Carefully skim off any excess fat from the surface of the liquid collected in the roasting pan, leaving about 2 tablespoons of the pan drippings mingled with a little fat for richness.
- Heat and Stir: Place the roasting pan over one or two burners on medium heat. Use a wooden spoon to scrape up the caramelized pan juices stuck to the bottom of the pan. Sprinkle the 3 tablespoons of all-purpose flour evenly over the drippings, stirring constantly to blend the flour with the fat and juices.
- Cook Flour: Continue stirring as you cook the flour mixture until it turns a light golden color, approximately 2 minutes. This step cooks out the raw flour taste and forms a roux for thickening.
- Thicken: Slowly add the warm homemade stock to the pan while stirring constantly to prevent lumps. Bring the mixture to a boil, continuing to stir, until the sauce thickens and reduces by about one-third, achieving a consistency typical of gravy.
- Season: Taste your gravy and season with salt and freshly ground black pepper as desired. If you prefer a smooth texture, strain the gravy through a fine-mesh strainer.
- Serve: Serve the pan gravy immediately alongside your roast or favorite dishes.
Notes
- Using homemade stock greatly enhances the flavor of the gravy.
- If pan drippings are insufficient, supplement with butter or oil to achieve the necessary fat for the roux.
- Be sure to stir constantly when adding flour and stock to avoid lumps.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening.
- Gravy can be kept warm over low heat and stirred occasionally until ready to serve.
