Pan Gravy
A rich, savory pan gravy made from meat drippings, perfect for enhancing roasted meats with a smooth, flavorful sauce that complements classic comfort dishes.
Ingredients
Instructions
- Place meat on a warm platter; keep warm while preparing gravy.
- Pour drippings from the pan into a bowl, leaving brown particles in the pan.
- Return 2 tablespoons of drippings to the pan.
- Blend in 2 tablespoons of flour, measuring accurately.
- Cook over low heat, stirring until mixture is smooth and bubbly.
- Remove from heat; stir in 1 cup of liquid (meat juice broth).
- Heat to boiling, stirring constantly.
- Boil and stir for one minute.
- If desired, add a few drops of bottled brown bouquet sauce.
- Season with salt and pepper.
Tips & Substitutions
For a richer flavor, use drippings from roasted meats like chicken or turkey. If you're out of drippings, butter or olive oil can be used as substitutes, though the flavor will differ. Ensure to whisk continuously while adding the liquid to avoid lumps. The consistency can be adjusted by adding more liquid if too thick, or simmering longer if too thin.
Serving Suggestions
Pan gravy is a perfect accompaniment to roasted meats, especially turkey and chicken. It pairs beautifully with mashed potatoes or served over biscuits for a comforting meal. Consider adding sides like Marinated Vegies for a balanced plate or serving it alongside fluffy rice to soak up the delicious sauce.
Storage & Reheating
Store any leftover pan gravy in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or broth to restore its smooth consistency. Stir frequently to prevent sticking and ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Gravy contains roughly 230 calories, with 7g protein, 47g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make pan gravy without drippings?
Yes, you can use butter or olive oil as a base. Simply melt the fat in a pan, then follow the same steps for adding flour and liquid. You can enhance the flavor with broth or stock to mimic the richness of traditional drippings.
How can I thicken my gravy if it's too thin?
If your gravy is too thin, you can create a slurry by mixing equal parts flour and cold water, then gradually whisk this into the gravy while it's simmering. Alternatively, let it simmer uncovered to reduce and thicken naturally.
What can I do if my gravy is lumpy?
If your gravy has lumps, you can use an immersion blender to smooth it out. Alternatively, strain it through a fine-mesh sieve to remove lumps, returning the smooth gravy to the pan for further heating and seasoning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).