Pan-Dripping Gravy (Simple, Foolproof, and Make-Ahead Friendly)
A smooth, flavorful gravy made from pan drippings, with easy steps for skimming fat, building a roux or slurry, and adjusting the texture. Freezes and reheats beautifully without separating.
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Equipment
- Fat Separator optional
Ingredients
- 2-3 tbsp Pan Drippings
- 2-3 tbsp All-Purpose Flour or 1–2 tablespoons cornstarch mixed with cold stock for a slurry
- 1-2 cups Stock turkey, chicken, beef, pork, or vegetable
- Salt and Pepper to taste
Instructions
- Pour the drippings from your roasting pan into a heat-safe cup or fat separator. Let the fat rise to the top. Spoon off excess fat until you have about 2–3 tablespoons left to make your roux.2-3 tbsp Pan Drippings
- For a roux, add the fat to a saucepan over medium heat. Whisk in an equal amount of flour and cook until smooth and lightly golden. For a slurry, mix cornstarch with cold stock in a small bowl until lump-free.2-3 tbsp All-Purpose Flour
- Whisk warm stock into the roux a little at a time. Add the skimmed drippings and browned bits. Keep whisking until the gravy looks smooth and glossy.1-2 cups Stock
- Let the gravy simmer for 3–4 minutes so it thickens and the flour cooks out. Taste and season with salt, pepper, and any optional herbs or wine.Salt and Pepper
- Serve immediately, or cool completely if freezing or making ahead.
Notes
- Too thick? Add more stock a splash at a time.
- Too thin? Whisk in a little slurry or simmer longer.
- Gravy separated? Remove from heat and whisk in a teaspoon of cold stock.
- Freezing: Freeze in small containers or silicone trays for up to 3 months.
- Reheating: Warm low and slow, whisking as you go. Don’t boil.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 960mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 167IU | Calcium: 1mg | Iron: 0.1mg
Servings: 1.5 cups
Calories: 14kcal
Cost: $1.00