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Basic Pan Gravy

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 10 servings
Calories: 55 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. After roasting the meat, transfer it to a warmed platter or plate and set aside to rest.
  2. 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.
  3. Place the roasting pan over 1 or 2 burners on medium heat.
  4. 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.
  5. 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.
  6. 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

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

% 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.