Basic Pan Gravy
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5.0
12 reviews
Excellent
Basic Pan Gravy
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This basic pan gravy is a foolproof lesson that teaches you how to make any kind of gravy using three ingredients: pan drippings, flour, and stock. A must for Thanksgiving, Christmas, Easter, and Sunday supper.
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Ingredients
- pan drippings from a roast beef, chicken, turkey, guinea hen, pork loin, or other cut of meat (NOT a brined cut of meat)
- 3 tablespoons all-purpose flour
- 2 1/2 cups homemade stock warmed (use a chicken stock for roast chicken, turkey stock for turkey, beef stock for roast beef, and so on)
- Salt and freshly ground black pepper
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Instructions
- After roasting the meat, transfer it to a warmed platter or plate and set aside to rest.
- Skim the excess fat from the surface of the liquid that collected in the roasting pan, leaving about 2 tablespoons the pan drippings mingled with a little fat.
- Place the roasting pan over 1 or 2 burners on medium heat.
- Using a wooden spoon, scrape up the caramelized pan juices, then sprinkle the 3 tablespoons all-purpose flour over the top, stirring constantly to blend it well with the fat and juices. Cook, still stirring constantly, until the flour becomes a light golden color, about 2 minutes.
- Still stirring, slowly add the warm 2 1/2 cups homemade stock to the roasting pan. Bring to a boil and cook—say it with us, still stirring constantly—until the sauce thickens and the mixture is reduced by about a third and has a gravylike consistency.
- Season the gravy with Salt and freshly ground black pepper to taste. If desired, strain through a fine-mesh strainer. Serve immediately.
Notes
- Herb and Mustard GravySimply add a small handful of your favorite herbs, such as rosemary, thyme, or sage, to the gravy as it reduces. Whisk in 1 tablespoon of Dijon mustard before straining.
- Wine GravySubstitute 1/3 cup of red wine, port, or white wine for 1/3 cup of stock and add it gradually, as you did with the stock.
- Beer GravyAdd a 12-ounce bottle of dark beer to the gravy in place of 1 1/2 cups of stock. Wonderful with roast beef or pork.
Nutrition Information
Show Details
Serving
0.25cup
Calories
55kcal
(3%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
2g
Cholesterol
4mg
(1%)
Sodium
94mg
(4%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 55kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 94mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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