How to Make Gravy From Drippings: your guide to making the best, easy homemade gravy from pan drippings.
Pour off all but 2 tablespoons of fat from skillet, retaining any browned solid bits in the pan.
In a large skillet, add 2 tablespoons of fat from pan drippings. Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don't have a fine-mesh strainer).
Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the water/broth/milk, whisking out any lumps as they form.
Whisk continuously until thickened, 5 to 8 minutes. Add butter and, if desired, lemon juice to taste—just enough to brighten up the flavor a little. Add salt and pepper to taste.
Strain gravy through fine-mesh strainer if desired. Serve and enjoy!
This recipe makes about 1 1/2 cups of gravy.
Approximate nutritional information is for 1/4 cup of gravy made with water.