How to Make Gravy From Drippings
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5
How to Make Gravy From Drippings
Description
This gravy recipe begins by reserving two tablespoons of fat from pan drippings that contain flavorful browned bits. These bits are either scraped into a skillet with the fat or strained for a smoother texture. The fat is heated to gently cook the solids until well browned, enhancing the gravy’s depth.
Flour is then added to the hot fat, whisked continuously to cook off its raw taste and create a lightly golden roux. Slowly adding water, chicken broth, or milk while whisking prevents lumps and helps thicken the liquid to a gravy consistency over 5 to 8 minutes. Butter is stirred in at the end to enrich and smooth the sauce. Lemon juice can be added to brighten the flavor, followed by salt and pepper to taste.
The gravy can be strained through a fine mesh strainer for a refined, smooth result before serving. It yields about one and a half cups, suitable for accompanying roasted meats or vegetables.
Ingredients
Special Equipment
- Fine-mesh strainer
Gravy From Drippings
- 2 tablespoons pan drippings fat
- 2 tablespoons all-purpose flour 15 g
- 2 cups water or chicken broth or milk
- 4 tablespoons butter salted, 2 oz
- salt to taste
- black pepper to taste
- lemon juice optional, freshly squeezed, to taste
Instructions
If Cooking in Original Roasting Pan/Skillet
- Pour off all but 2 tablespoons of fat from skillet, retaining any browned solid bits in the pan.
If Transferring Drippings to Skillet
- In a large skillet, add 2 tablespoons of fat from pan drippings. Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don't have a fine-mesh strainer).
Gravy From Drippings
- Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the water/broth/milk, whisking out any lumps as they form.
- Whisk continuously until thickened, 5 to 8 minutes. Add butter and, if desired, lemon juice to taste—just enough to brighten up the flavor a little. Add salt and pepper to taste.
- Strain gravy through fine-mesh strainer if desired. Serve and enjoy!
Notes
- This gravy recipe produces approximately 1½ cups of sauce.
- Nutritional info is estimated per 1/4 cup serving made with water-based gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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