Basic Gravy Recipe
Ingredients:
Pan Drippings or Broth/Stock:
2 cups pan drippings (from roast or meat) or 2 cups chicken, beef, or vegetable broth/stock
Thickener:
1/4 cup all-purpose flour or cornstarch
Fat:
1/4 cup unsalted butter or oil (if not using pan drippings)
Seasoning:
Salt and black pepper, to taste
Optional: 1 teaspoon dried herbs (such as thyme or rosemary), garlic powder, onion powder
Instructions:
Using Pan Drippings:
After Roasting Meat: Once you’ve removed the meat from the roasting pan, pour the drippings into a fat separator or a bowl. Allow it to sit so the fat rises to the top.
Separate Fat: Skim off the fat and reserve it. You’ll need about 1/4 cup of fat for the gravy. Discard or save the remaining fat for another use.
Deglaze Pan: Place the roasting pan on the stove over medium heat. Add a splash of broth or water to the pan, scraping up the browned bits from the bottom with a wooden spoon. This adds extra flavor to your gravy.
Making the Roux:
Heat Fat: In a large saucepan, melt the butter or heat the reserved fat over medium heat.
Add Flour: Add the flour to the melted fat, whisking constantly to create a roux. Cook the roux for about 2-3 minutes until it turns a light golden color. This step removes the raw flour taste and helps thicken the gravy.
Add Liquid:
ADVERTISEMENT
