Step by step directions to make easy homemade gravy with pan drippings. Perfect for any meal, it's ready in only 10 minutes!
Prep Time: 3 minutesminutes
Cook Time: 7 minutesminutes
Total Time: 10 minutesminutes
Servings: 12
Ingredients
2-3cups pan drippings (can subsidize with chicken broth)
3Tablespoonsunsalted butter
3Tablespoonsall-purpose flour or cornstarch
Optional seasonings: Salt & Pepper, Worcestershire sauce
Instructions
Pour the meat drippings, getting every last drop and loosening any browned bits, from the roasting pan into a fat separator, or through a fine-mesh sieve. If you don't have 2 to 3 cups, add chicken or beef stock until you do.
Make the roux. In a large saucepan, melt butter over medium heat until it starts to bubble. Whisk in flour until thickened and formed a paste. Cook 2 minutes or until smooth and creamy, but not browned. Wait to add any seasonings until after the broth has been added.
Slowly whisk in the meat drippings. Alternate whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook 3 to 5 minutes, or until it has thickened. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.
Season with salt and pepper (or additional seasonings), to taste. Add 1 to 2 dashes Worcestershire, if desired. Pour into a gravy boat. Serve warm over meat and mashed potatoes.
Notes
Cooking Note: If I'm making a roast, I will add beef broth. If I'm making turkey gravy, I will use chicken broth.Gravy too thin? Remove 1/4 cup liquid from the pan and whisk in an extra Tablespoon flour. Then whisk back into gravy and allow to simmer a few minutes. Repeat as necessary.Gravy too thick? Add more drippings or liquid until you reach your desired consistency.Storage: This gravy will keep in an airtight container in the fridge up to 4 days.Freeze: Because this is not a cream-based gravy, you can absolutely freeze it for up to 3 months without it separating. Freeze in individual portions and only thaw what you need!