Pan Gravy

1. 1
   prep · ~2 min

   Warm the cooking liquid.

   Gently warm 2 cups of water in a small saucepan or microwave. Warm liquid blends into the roux more easily and prevents lumps.

2. 2
   saute · ~4 min

   Build the roux with drippings.

   1.Place the roasting pan with 3 tbsp of drippings over medium heat on the stovetop.

   2.Add minced garlic and sauté until fragrant, about 30 seconds.

   3.Sprinkle 3 tbsp all-purpose flour evenly over the drippings.

   4.Whisk constantly and cook the roux until it turns golden brown, about 2 to 3 minutes.

   TIPA golden-brown roux gives the deepest flavor. Don't let it get too dark or it will taste bitter.
3. 3
   mix · ~3 min

   Whisk in the warm liquid.

   1.Pour in the warm water in a slow, steady stream while whisking vigorously.

   2.Scrape up all the browned bits from the bottom of the pan with the whisk.

   3.Continue whisking until the mixture is smooth and no lumps remain.

   TIPAdding liquid slowly while whisking non-stop is the secret to a silky, lump-free gravy.
4. 4
   simmer · ~10 min

   Simmer the gravy until thickened.

   1.Season with a pinch of salt and a pinch of black pepper.

   2.Bring the gravy to a gentle simmer over medium-low heat.

   3.Cook for 8 to 10 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon.

   4.If the gravy gets too thick, whisk in a splash of warm water to loosen.

   TIPThe gravy will continue to thicken slightly off the heat, so pull it when you can trail a finger through the back of a coated spoon.
5. 5
   garnish · ~1 min

   Strain and serve hot.

   For an extra-smooth gravy, pour through a fine mesh strainer into a serving boat. Taste and adjust seasoning with another pinch of salt or pepper if needed. Serve immediately alongside roasted meats and mashed potatoes.

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