How to Make Gravy
Yield: 16 servings
Calories: 22kcal
Learn to make gravy to complement turkey, chicken, pork, or beef. Use this stovetop method for making a quick gravy with or without pan drippings.
Ingredients
Gravy with Pan Drippings
- 2 tablespoons (30 ml) reserved fat, from pan drippings
- 2 tablespoons (18 g) all-purpose flour
- 1 cup (240 ml) roasting juices, from pan drippings
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Gravy without Pan Drippings
- 2 tablespoons (30 ml) unsalted butter
- 2 tablespoons (18 g) all-purpose flour
- 1 cup (240 ml) unsalted stock or broth, chicken, beef or vegetable
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Method #1) Gravy with Pan Drippings
- Collect the Drippings - After cooking the roast, scrape the browned bits (fond) stuck to the bottom of the pan, using the juices to help dissolve the drippings. A small amount of water and heating the pan over low heat can help loosen the fond.
- Separate the Fat - Pour the juices, fond, and fat drippings into a measuring cup or fat separator. Allow it to sit and separate until the fat rises to the surface. Refrigerate or freeze to speed up the process. Reserve the fat. Measure out 1 cup of the juices. If necessary, use additional store-bought stock or broth to reach the required volume.
- Make a Roux - In a medium saute pan, add 2 tablespoons of the reserved fat and 2 tablespoons of flour. Heat the pan over medium heat, whisk, and cook for 1 minute.
- Thicken the Consistency - Turn the heat to medium-high. Gradually whisk the juices into the pan, cooking for 3 to 5 minutes or longer for a thicker consistency. For a thinner sauce, add more juice or stock.
- To Finish - Season with salt and pepper to taste. For a smoother consistency, strain the gravy. Serve hot and rewarm if needed.
Method #2) Gravy without Pan Drippings
- Make a Roux - In a medium saute pan, melt the butter. Add flour to the pan and whisk to combine. Cook until the roux turns blonde in color, about 1 minute.
- Thicken the Consistency - Turn the heat up to medium-high. Gradually whisk the chicken stock into the pan, whisking continuously to break up any clumps of flour. Cook until the gravy is smooth and thickened, about 3 to 5 minutes. For a thinner sauce, add more stock.
- To Finish - Turn off the heat and whisk in salt and pepper. Taste and adjust seasonings as desired. For a smoother consistency, strain the gravy. Serve hot and rewarm if needed.
Notes
- Recipe Yield: 1 cup (240 ml)
- Serving Size: 1 tablespoon (15 ml)
- Thinner Gravy: Use 1 tablespoon fat and 1 tablespoon flour for a light consistency. For a medium consistency, use 1 1/2 tablespoons fat and 1 1/2 tablespoons flour.
- Substituting Cornstarch or Arrowroot Powder: If using cornstarch or arrowroot powder to substitute flour, heat the juices, stock or broth first until boiling, and then whisk in the starch slurry. The drippings and butter are not needed unless a small amount is added for flavor.
- Cornstarch: For every 1 cup of liquid, use 1 of cornstarch and 2 tablespoons of water to the slurry. Whisk into the hot liquid until thickened, about 30 to 60 seconds.
- Arrowroot Powder: For every 1 cup of liquid, use 4 1/2 teaspoons of arrowroot powder combined with 3 tablespoons of water. Whisk into the hot liquid until thickened, about 1 minute.
- For Extra Flavor: Chopped herbs like thyme, rosemary, and sage can be added at the end of cooking.
- Storing: Cool and store in an airtight container for up to 4 days.
- Freezing: Store in a resealable bag or airtight content for up to 4 months. Defrost and reheat.
Nutrition
Calories: 22kcal | Carbohydrates: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 25mg | Vitamin A: 20IU | Iron: 0.1mg
Recipe Link
Recipe Video