Making a gravy from pan drippings might sound intimidating at first, but it’s actually a simple and delicious way to elevate your dishes. If you’ve ever roasted a chicken or cooked a steak, you’ve probably noticed the flavorful liquid that remains in the pan. That liquid, also known as pan drippings, is the key ingredient in a homemade gravy.

To make a gravy from pan drippings, all you need are a few pantry staples and a little bit of patience. The process can take some time, but the end result is well worth it. Homemade gravy is rich, flavorful, and pairs well with all kinds of dishes. Plus, it’s a great way to use up leftovers and reduce food waste. So let’s get started and learn how to make a delicious gravy from pan drippings!

10 Steps to Making Delicious Gravy from Pan Drippings

Gravy is the perfect finishing touch for any meal, and making it from pan drippings is the best way to ensure maximum flavor. Whether you’re cooking a roast, turkey, or any other meat, the drippings left in the pan are the key to a deep and rich gravy that will take your dish to the next level. Here’s how to make a delicious gravy from pan drippings in just 10 easy steps.

Step 1: Prepare the Ingredients

Before you start making your gravy, you’ll need to gather all of the ingredients. You’ll need the pan drippings, flour, butter, stock, and seasonings. Make sure you have everything you need before you begin.

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Step 2: Strain the Drippings

Using a fine mesh strainer, strain the pan drippings to remove any large pieces of meat or vegetables. This will ensure that your gravy is smooth and free of any unwanted lumps.

Step 3: Skim the Fat

If there is any excess fat in the pan drippings, use a spoon to skim it off the top. You want to keep some of the fat for flavor, but too much can make your gravy greasy.

Step 4: Make a Roux

In a separate pan, melt butter over medium heat. Once melted, add equal parts flour to the butter and whisk together to form a paste. This is called a roux and will thicken the gravy.

Step 5: Add Drippings to Roux

Slowly whisk in the strained pan drippings to the roux, stirring constantly to prevent clumps. Keep whisking until the mixture is smooth and well-combined.

Step 6: Add Stock

Once the drippings and roux have been combined, slowly whisk in the stock. You can use chicken, beef, or vegetable stock depending on what type of meat you’re making the gravy with.

Step 7: Season the Gravy

Add salt, pepper, and any other seasonings you like to the gravy, and whisk to combine. Taste the gravy and adjust the seasoning as needed.

Step 8: Simmer the Gravy

Bring the gravy to a simmer and let it cook for a few minutes, stirring occasionally, until it has thickened to your desired consistency. If the gravy is too thick, you can add more stock to thin it out.

Step 9: Serve the Gravy

Once the gravy has thickened, remove it from the heat and serve it warm. Gravy is the perfect accompaniment to meat, potatoes, and vegetables.

Step 10: Store the Gravy

If you have any leftover gravy, store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it again, simply reheat it in a pot over low heat, stirring occasionally, until it is warm and bubbly.

Making gravy from pan drippings takes a little bit of time and effort, but the end result is well worth it. With these 10 simple steps, you can create a flavorful and rich gravy that will take any meal to the next level.

The Best Tips for Making Delicious Gravy from Pan Drippings

If you want to take your gravy game to the next level, then read on for some essential tips on how to make gravy from pan drippings that will turn out perfectly every time.

1. Don’t Skimp on the Fat: One of the most important things to remember when making gravy from pan drippings is to not skimp on the fat. The fat is what gives your gravy its rich, velvety texture, so make sure you don’t throw it out with the pan drippings.

2. Add Flour for Thicker Gravy: If you want your gravy to have a thicker consistency, you’ll need to add flour. To do this, simply sprinkle the flour over the top of the pan drippings and whisk it in until smooth.

3. Use a Whisk: When making gravy from pan drippings, a whisk is your best friend. It will help you get a smooth consistency and prevent any clumps from forming.

4. Add Liquid Slowly: If you add your liquid too fast, it can cause lumps to form in your gravy. To avoid this, add your liquid slowly while whisking constantly.

5. Scrape the Pan: Be sure to scrape the pan as you’re making your gravy. This will help you get all the flavor and juices from the meat, which will give your gravy a richer flavor.

6. Season to Taste: Adding salt and pepper is essential when making any gravy, but don’t be afraid to experiment with other seasonings. Try adding garlic or herbs to give your gravy a unique flavor.

7. Use Stock for Extra Flavor: If you really want to take your gravy to the next level, try using stock instead of water. The flavor will be much richer and more complex.

8. Use a Fat Separator: If you’re worried about your gravy being too fatty, try using a fat separator to skim off the excess. This will ensure that your gravy is still rich and flavorful, but not overly greasy.

9. Let it Simmer: A good gravy takes time to develop its flavors. Let your gravy simmer on low heat for at least 10-15 minutes to really let it come together.

10. Strain for a Smooth Texture: For a smoother texture, strain your gravy through a fine mesh strainer before serving. This will remove any lumps or bits of meat that may have ended up in your gravy.

How to Thicken Pan Drippings into Gravy

If your pan drippings are too thin and runny, you may want to thicken them up to create a rich and flavorful gravy. Here are five ways you can thicken pan drippings into a delicious gravy:

Method How to Do It
Cornstarch Slurry Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Whisk the slurry into your hot pan drippings. Bring the mixture to a simmer and whisk constantly until it thickens to your desired consistency.
Roux Melt 2 tablespoons of butter in a saucepan over medium heat. Add 2 tablespoons of flour and whisk continuously until the mixture turns golden brown. Slowly pour your hot pan drippings into the roux, whisking constantly until the gravy thickens to your liking.
Beurre Manié Mix equal parts of softened butter and flour to form a paste. Roll the paste into small balls and whisk them into your hot pan drippings. Continue whisking until the gravy thickens and the flour taste cooks out.
Arrowroot Mix 1 tablespoon of arrowroot with 1 tablespoon of cold water in a small bowl. Whisk the slurry into your hot pan drippings. Bring the mixture to a simmer and whisk constantly until it thickens to your desired consistency. Arrowroot gives a glossy and clear result that is perfect for gravies or sauces.
Simmer Until Reduced If you don’t want to add any thickening agents, simply simmer your pan drippings on low heat for 15-20 minutes until they reduce and thicken naturally. Keep stirring occasionally to prevent the gravy from sticking to the bottom of the pan.

Learning how to make a gravy from pan drippings can elevate any dish and make it feel more special. With the right techniques, you can create a sauce that is savory, delicious, and satisfying. So whether you’re making a holiday feast or just cooking a weeknight meal, give this recipe a try and taste the difference for yourself!

Happy Gravy-Making!

Now you know how to make the perfect gravy from those delicious pan drippings. It’s a simple and satisfying way to take your cooking to the next level. Remember, practice makes perfect, so keep experimenting with different meats and seasonings until you find your perfect recipe. Thanks for reading, and don’t forget to come back soon for more cooking tips and tricks. Let’s get cooking!