Side Dishes > Sauces & Gravies (as Accompaniments) > Gravies > Simple Pan Gravy Recipe

Classic Pan Gravy

Learn how to make a rich and flavorful pan gravy using the drippings from your roast. This simple recipe transforms pan drippings into a delicious sauce perfect for serving over meat, potatoes, or stuffing.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 2 tablespoons Pan Drippings
  • 2 tablespoons All-Purpose Flour
  • 2 cups Broth (Beef, Chicken, or Vegetable)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Optional: Worcestershire Sauce or Soy Sauce

Step 1: Prepare the Drippings

After roasting your meat, carefully pour the pan drippings into a heatproof measuring cup or fat separator. Allow the fat to rise to the top. Skim off most of the fat, leaving approximately 2 tablespoons of the drippings (including some of the fat) in the roasting pan. If you don't have enough drippings, supplement with butter or oil to reach 2 tablespoons.

Step 2: Make the Roux

Place the roasting pan on the stovetop over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms. This mixture is called a roux. Cooking the roux helps to remove the raw flour taste.

Step 3: Add the Broth

Gradually whisk in the broth, a little at a time, ensuring there are no lumps. Continue whisking until the mixture is smooth.

Step 4: Simmer and Thicken

Bring the gravy to a simmer and cook, stirring occasionally, for 5-7 minutes, or until it has thickened to your desired consistency. The longer it simmers, the thicker it will become.

Step 5: Season and Serve

Season the gravy with salt and pepper to taste. If desired, stir in Worcestershire sauce or soy sauce for added depth of flavor. Adjust seasoning as needed. Serve hot over your choice of meat, potatoes, or stuffing.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on the specific ingredients used, especially the type and amount of drippings.

Calories: ~50kcal
Protein: ~2g
Fat: ~3g
Carbohydrates: ~4g

Other Considerations for Nutrition

This gravy can be high in sodium depending on the broth and drippings used. Consider using low-sodium broth. The fat content will vary significantly based on the type of pan drippings used. For a lower-fat version, skim excess fat from the drippings before starting the gravy.

← Classic Mushroom Gravy Easy Balsamic Pan Sauce →

FAQ

  • My gravy is too thick. What can I do?

    Add a little more broth, a tablespoon at a time, until you reach your desired consistency.
  • My gravy is too thin. What can I do?

    Continue simmering the gravy over low heat, stirring frequently, until it thickens. Alternatively, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Whisk the slurry into the gravy and simmer for a minute or two until thickened.
  • Can I make this gravy ahead of time?

    Yes, you can make the gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through. You may need to add a little broth to thin it out if it has thickened too much.
  • What kind of broth should I use?

    The best broth to use depends on the type of meat you roasted. Beef broth works well with beef roasts, chicken broth with chicken, and vegetable broth is a good option for vegetarian dishes or if you want a lighter flavor.