Pan Drippings Gravy - Cooking Like Kate

pan drippings gravy in a small bowl over a green cloth with pink Himalayan salt on the side

Equipment

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