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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!
Separate Drippings
Create the Roux
Incorporate Liquids
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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!
This american recipe takes 15 minutes to prepare and yields 8 servings. At 44.2 calories per serving with 1.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Simmer and Thicken
Finish and Serve
Add 1-2 sprigs of fresh thyme or a few fresh sage leaves to the gravy as it simmers. Remove before serving.
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.
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.
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.
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.
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.
A 1/4 cup serving of this Pan Gravy contains approximately 90-110 calories, primarily from the fat used to make the roux.
Pan Gravy is a rich, flavorful sauce that is high in fat and sodium. It's best enjoyed in moderation as part of a balanced meal rather than being considered a health food.
If your gravy has lumps, you can usually fix it by whisking vigorously. For stubborn lumps, pour the gravy into a blender or use an immersion blender to smooth it out. Straining it through a fine-mesh sieve is also a great final step.
Yes, you can make a delicious gravy without drippings. Simply use 1/4 cup of unsalted butter as your fat and use 2 cups of high-quality broth (like beef or mushroom) for the liquid. You can add a splash of soy sauce or Worcestershire for extra umami flavor.
Leftover gravy can be stored in an airtight container in the refrigerator for up to 4 days. It will thicken as it cools. Reheat it gently on the stovetop, adding a splash of broth or water to thin it to your desired consistency.