Pan Gravy
A rich, savory gravy made from the flavorful pan drippings of a roast. This classic American sauce is perfect for drizzling over turkey, chicken, mashed potatoes, and stuffing. Ready in minutes!
For 8 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Separate Drippings
- b.Pour all the drippings from your roasting pan into a fat separator or a large measuring cup. Let it sit for 5 minutes for the fat to rise to the top.
- c.Carefully skim or pour off 1/4 cup of the separated fat and return it to the roasting pan. Reserve the remaining liquid (the jus).
- 2
Step 2
- a.Create the Roux
- b.Place the roasting pan with the fat over medium heat. Once the fat is shimmering, whisk in the all-purpose flour to form a smooth paste (a roux).
- c.Cook the roux, whisking constantly, for 2-3 minutes until it turns a light golden brown and develops a nutty aroma. This step is crucial to cook out the raw flour taste.
- 3
Step 3
- a.Incorporate Liquids
- b.Combine the reserved jus and the warm chicken broth. You should have about 2 cups of total liquid.
- c.While whisking constantly, slowly pour about half a cup of the liquid mixture into the roux. Whisk vigorously to create a thick, smooth paste with no lumps.
- d.Gradually whisk in the remaining liquid until fully combined. Use your whisk to scrape the bottom of the pan to release all the flavorful browned bits (the fond).
- 4
Step 4
- a.Simmer and Thicken
- b.Bring the gravy to a simmer over medium heat, then reduce the heat to low.
- c.Let it gently simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- 5
Step 5
- a.Finish and Serve
- b.Remove the pan from the heat. If using, stir in the heavy cream for extra richness.
- c.Taste the gravy and season with salt and black pepper as needed. Remember that the drippings and broth may already be salty.
- d.For an extra-smooth texture, you can pour the gravy through a fine-mesh sieve. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a guaranteed lump-free gravy, add the first splash of liquid and whisk it into a thick, smooth paste before gradually adding the rest.
- 2If your gravy is too thin, let it simmer for a few more minutes to reduce. If it's too thick, whisk in a little more warm broth until it reaches the right consistency.
- 3For a deeper flavor, you can add a splash of Worcestershire sauce or soy sauce along with the broth.
- 4If you don't have enough fat from the drippings, make up the difference with unsalted butter.
- 5Gravy can be made ahead. Reheat gently on the stove, whisking in a splash of broth to loosen it up as it will thicken when chilled.
- 6Add a sprig of fresh thyme or sage to the gravy as it simmers for an aromatic, herbal note.
Adapt it for your goals.
Herb-Infused Gravy
Add 1-2 sprigs of fresh thyme or a few fresh sage leaves to the gravy as it simmers. Remove before serving.
Mushroom GravyMushroom Gravy
Before making the roux, sauté 8 ounces of sliced cremini mushrooms in the pan with a little butter until browned. Remove them, make the gravy as directed, and stir the mushrooms back in at the end.
Gluten Free GravyGluten-Free Gravy
Omit the flour. Instead, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to make a slurry. After bringing the liquids to a simmer in the pan, slowly whisk in the slurry and cook until thickened.
Onion and Garlic GravyOnion and Garlic Gravy
Sauté 1/4 cup of finely chopped shallots or onion and 1 minced garlic clove in the fat for 2-3 minutes until softened before adding the flour.
Why this is on our healthy list.
Source of Collagen
When made with drippings from a bone-in roast and real bone broth, gravy can be a source of collagen, which supports joint, skin, and gut health.
Flavorful Comfort Food
The rich, savory taste of homemade gravy can provide a sense of comfort and satisfaction, contributing to overall well-being and enjoyment of a meal.
Frequently asked questions
A 1/4 cup serving of this Pan Gravy contains approximately 90-110 calories, primarily from the fat used to make the roux.