How to Make Gravy From Drippings
How to Make Gravy From Drippings: your guide to making the best, easy homemade gravy from pan drippings.
Servings 6 servings
Calories 115kcal
Ingredients
Special Equipment
Gravy From Drippings
- 2 tablespoons fat from pan drippings
- 2 tablespoons (15g) all-purpose flour
- 2 cups water or chicken broth or milk
- 4 tablespoons (2oz) salted butter
- Salt and pepper to taste
- Freshly squeezed lemon juice to taste optional
Instructions
If Cooking in Original Roasting Pan/Skillet
- Pour off all but 2 tablespoons of fat from skillet, retaining any browned solid bits in the pan.
If Transferring Drippings to Skillet
- 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).
Gravy From Drippings
- 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!
Notes
This recipe makes about 1 1/2 cups of gravy.
Approximate nutritional information is for 1/4 cup of gravy made with water.
Nutrition
Calories: 115kcal