Pan Drippings Gravy is the perfect way to turn those flavorful juices from your roast into a rich, silky sauce. This quick and easy recipe adds a comforting touch to any meal, from holiday feasts to cozy weeknight dinners. Try making your own pan drippings gravy at home for the best results.
Table of Contents
Ingredients
- Pan Drippings: Provide rich, savory flavor from roasted meat. The foundation of the gravy.
- All-Purpose Flour: Thickens the gravy, creating a smooth and velvety texture.
- Broth: Balances flavors and adjusts consistency; choose one that complements your meat.
- Salt & Pepper: Enhances the flavor; season to taste for the perfect savory finish.
Alternative Ingredients
- Pan Drippings: If you don’t have pan drippings, substitute with butter or olive oil for a neutral base for your homemade gravy.
- All-Purpose Flour: Use cornstarch or arrowroot for a gluten-free option.
- Broth: Replace with water and a bouillon cube or vegetable stock for convenience.
Detailed Steps
Prepare the Pan Drippings: If your drippings are too thick or sticky, deglaze the roasting pan with a splash of broth or water to loosen up the flavorful browned bits. This step is crucial for perfect pan drippings gravy.
Make a Roux: Be patient when cooking the flour—this step removes the raw taste and adds depth to your gravy.
Add the Broth: Warm the broth slightly before adding it to the pan to keep the gravy smooth and prevent sudden temperature changes.
Simmer and Adjust: If the gravy isn’t thickening enough, mix a small amount of flour or cornstarch with water and whisk it in to improve your pan drippings gravy.
Strain and Serve: Serve the gravy immediately to keep it warm, or keep it on low heat and stir occasionally to prevent a skin from forming. Fresh pan dripping gravy is the best.
Expert Tips
Balance Flavors: Add a splash of soy sauce or Worcestershire sauce for an umami boost without overpowering your pan drippings gravy.
Customize Thickness: If you prefer thinner gravy, use a little less flour or more broth; for thicker, do the opposite.
Layered Seasoning: If your drippings are already well-seasoned, go light on salt until the gravy is fully cooked and perfected.
Use Wine for Depth: Replace a portion of the broth with white or red wine to elevate the flavor profile.
Enhance with Butter: Stir in a pat of cold butter at the end for a glossy finish and added richness.
Test for Lumps: If you notice lumps forming, quickly whisk or blend the gravy to smooth it out before serving.
Keep Warm in a Thermos: If you’re preparing the gravy ahead of time, store it in a thermos to keep it warm and ready to serve.
FAQs
Yes, you can use butter or olive oil as a base and enhance the flavor with bouillon, broth, or seasonings.
Simmer it longer to reduce or whisk in a slurry made with 1 teaspoon of flour or cornstarch and 2 teaspoons of water.
Add a splash of unsalted broth, water, or a small amount of mashed potato to balance the saltiness.
Absolutely! Substitute the flour with cornstarch or a gluten-free flour blend for thickening.
Reheat gently on the stovetop over low heat, whisking in a bit of broth or water if it has thickened too much.
Deglaze the roasting pan with wine or broth before collecting drippings, and add a splash of soy sauce or Worcestershire sauce.
This can happen if the flour isn’t fully whisked in. Strain the gravy through a fine-mesh sieve to remove lumps.
Serving Suggestions
Pan Drippings Gravy is perfect served over roasted meats like turkey, chicken, or beef, and pairs beautifully with mashed potatoes, stuffing, or biscuits. For a complete meal, add steamed vegetables or a fresh salad on the side. Homemade pan drippings gravy elevates any dish.
Storage Suggestions
Store leftover pan drippings gravy in an airtight container in the refrigerator for up to 3 days. To freeze, portion it into freezer-safe containers or ice cube trays for up to 3 months, and reheat gently on the stovetop when ready to use.
You’ll also enjoy:
Pan Drippings Gravy
Ingredients
- 1 cup pan drippings (from roasted meat or poultry, skimmed of excess fat)
- 2 tbsp all-purpose flour
- 1 cup broth (chicken, beef, or vegetable)
- salt and pepper to taste
Instructions
- After roasting, pour the drippings into a heatproof container. Skim off excess fat, leaving 1 cup of liquid.1 cup pan drippings
- Heat a skillet over medium heat. Add the flour to the pan and whisk into the drippings, cooking for 1-2 minutes until it forms a smooth paste and lightly browns.2 tbsp all-purpose flour
- Gradually whisk in the broth, ensuring a smooth consistency. Start with half the broth and add more as needed to reach your desired thickness.1 cup broth
- Simmer for 3-5 minutes, whisking occasionally, until the gravy thickens. Taste and adjust seasoning with salt and pepper.salt and pepper
- Pour the warm gravy over roasted meats, mashed potatoes, or stuffing for a rich, flavorful finish.
Notes
- Deglaze for Extra Flavor: After roasting, add a splash of broth, wine, or water to the pan while it’s still warm. Scrape up the browned bits with a wooden spoon for a rich, savory base.
- Adjust Consistency: If the gravy is too thick, whisk in a bit more broth or water. If it’s too thin, simmer it longer or whisk in a slurry of 1 teaspoon flour mixed with 2 teaspoons water.
- Fat Separator Hack: If you don’t have a fat separator, pour the drippings into a bowl and let them sit in the fridge for a few minutes. The fat will rise to the top, and you can skim it off with a spoon.
- Add Aromatics: For an elevated flavor, sauté minced garlic, shallots, or fresh herbs in the pan drippings before adding the flour.
- Use Cornstarch for Gluten-Free Gravy: Replace flour with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Add this slurry after the broth to thicken the gravy.
- Season at the End: Pan drippings can be salty depending on the seasoning used for the meat, so always taste and season the gravy after it has thickened.
- Enhance the Flavor: Stir in a splash of heavy cream, a pat of butter, or a teaspoon of soy sauce for added richness and depth.
- Strain for a Smooth Finish: For a silky gravy, strain it through a fine-mesh sieve before serving to remove any lumps or unwanted bits.
- Make Ahead: Prepare the gravy in advance and reheat it gently on the stovetop, adding a splash of broth if it thickens too much.
- Freeze Leftovers: Store leftover gravy in an airtight container or ice cube tray for up to 3 months. It’s perfect for quick meals or enhancing soups and stews.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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