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Epicurious

Pan Gravy

Pan gravy is classically made with the drippings of a roast. This method applies to any number of roasted meats: beef, lamb, pork, chicken, turkey. It’s easiest to make the gravy right in the pan that the meat was roasted in.

Recipe information

  • Yield

    makes about 1 1/2 cups

Ingredients

1 tablespoon fat
1 tablespoon unbleached flour
1 1/2 cups broth or water
Salt
Fresh-ground black pepper

Preparation

  1. Step 1

    Remove the roast from the pan and transfer to a warm place. Pour or skim off all but: 1 tablespoon fat.

    Step 2

    Put the pan over a low flame and stir in: 1 tablespoon unbleached flour.

    Step 3

    Cook for a few minutes, stirring constantly, and then add slowly, whisking all the while to avoid lumps: 1 1/2 cups broth or water.

    Step 4

    Keep cooking the gravy, stirring all the while, until it reaches a boil. Be sure to scrape up all the brown bits stuck to the bottom of the pan; they contribute lots of flavor to the sauce. Season with: Salt, Fresh-ground black pepper.

    Step 5

    Pour through a strainer if there are lumps.

The Art of Simple Food
TagsGravySauceDairy FreeNut Free5 Ingredients or FewerCookbooks
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