Emilie Meyer
Making pan gravy is a simple process that can be done in a variety of pans, including a foil pan. The basic ingredients for gravy are fat, flour, and stock or pan drippings. The fat is typically butter or oil, but the fat from the pan drippings can also be used. The flour is cooked in the fat to create a roux, which thickens the gravy. The stock or pan drippings are then added and simmered until the gravy reaches the desired consistency. Various ingredients can be added for flavor, such as herbs, mushroom powder, or Worcestershire sauce. The gravy can also be customized for different diets, such as vegan or gluten-free. With the right ingredients and techniques, anyone can make delicious, silky pan gravy.
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What You'll Learn
Pan gravy ingredients
Making pan gravy is a simple process that takes less than 10 minutes. The basic ingredients needed to make pan gravy are pan drippings, flour, and stock. Pan drippings are the fat and juices left in the pan after cooking meat, poultry, or vegetables.
To make pan gravy, first create a smooth paste, called a roux, by melting butter over medium heat in a skillet and whisking in flour. Cook this mixture for a minute or two until it turns a light blonde colour. This roux is what thickens the gravy and gives it a silky texture.
Next, whisk in warm stock, broth, or any liquid left in your roasting pan. As the mixture heats and simmers, the gravy will start to thicken. Within a minute of simmering, you’ll have a delicious homemade gravy!
Before serving, taste the gravy and adjust the seasoning with salt and pepper. You can also add herbs or flavour enhancers like mushroom powder, fish sauce, or Worcestershire sauce.
If your gravy is too thin, let it simmer until it reduces to your desired consistency. If it’s too thick, add more stock, a little at a time, while whisking.
You can also make pan gravy without pan drippings. Simply use homemade or store-bought broth, or even just water. If using water, add chicken or beef stock cubes for flavour and colour.
For a vegan gravy, use vegan butter, and for a gluten-free option, use cornstarch instead of flour.
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Pan gravy preparation
Pan gravy is a simple process that can be made with or without pan drippings. It is a foolproof lesson that teaches you how to make any kind of gravy using three ingredients: pan drippings, flour, and stock.
Preparing Pan Gravy with Pan Drippings
If you are using pan drippings, separate the fat and broth in the drippings. You can use a spoon or a gravy separator to do this. Once separated, use the fat in place of butter and the broth as the liquid in the recipe. If you have a stovetop-safe roasting pan, you can make the gravy in it to capture all the delicious flavours stuck to the bottom.
Preparing Pan Gravy without Pan Drippings
If you are not using pan drippings, you can use butter, flour, and stock to make the gravy. First, melt butter in a pan over medium heat. Then, add flour and whisk until you get a smooth paste, called a roux, which will thicken the gravy and give it a silky texture. You can also add herbs or flavour enhancers like mushroom powder, fish sauce, or Worcestershire sauce.
Adjusting the Consistency of Pan Gravy
If your gravy is too thin, let it simmer until it reduces to your desired consistency. If you are in a hurry, you can whisk in some cornstarch slurry (cornstarch mixed with cold water). If your gravy is too thick, add more stock, a little at a time, while whisking. Remember that you can always thin out the gravy but thickening it will take more time.
Storing and Reheating Pan Gravy
You can store pan gravy in an airtight container in the freezer for up to 3 months. When ready to use, thaw it overnight in the fridge and reheat it gently on the stovetop. Do not let the gravy boil, as it will turn grainy. Give it a good whisk before serving to smooth out any separation.
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Pan gravy consistency
The consistency of pan gravy is important to get right. The ideal consistency is smooth and silky, with no lumps. The thickness of the gravy is a matter of personal preference, but it should be noted that it is easier to thin out gravy than to thicken it.
To create a basic pan gravy, you will need pan drippings, flour, and stock. You can use the fat from the pan drippings, or substitute it with butter or other fats like chicken fat or lard. First, make a roux by melting the butter and whisking in the flour. Cook this mixture for a minute or two until it turns a light blonde colour. This roux will thicken the gravy and give it a silky texture.
If your gravy is too thin, let it simmer until it reduces to your desired consistency. Simmering will concentrate the flavour, so there is no downside to this method. If you are in a hurry, you can whisk in some cornstarch slurry (cornstarch mixed with cold water) to thicken it up.
On the other hand, if your gravy is too thick, you can add more stock a little at a time while whisking. Be careful not to add too much stock at once, as it is easier to thin out the gravy than to thicken it. Remember to always taste your gravy and adjust the seasoning as needed.
If you are making a larger batch of gravy and want to save some for later, let it cool completely before transferring it to an airtight container and freezing it. When you are ready to use it, thaw it overnight in the fridge and reheat it gently on the stovetop. Do not let it boil, as this will cause the gravy to break and turn grainy.
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Pan gravy storage
Pan gravy is quite perishable, and according to the FDA, it only lasts one to two days in the refrigerator. However, you can extend its life for up to a week by bringing it to a boil before serving again. If the gravy smells sour or is overly slimy, discard it.
If you don't plan on consuming the gravy within a week, you can freeze it. Freeze gravy in airtight containers, freezer bags, or ice cube trays. A flour-based gravy can be frozen for up to three months. However, a cream-based gravy will not freeze well due to separation.
When ready to use, thaw the frozen gravy overnight in the fridge and gently reheat it on the stovetop. Avoid letting it boil, as this can cause the gravy to break and turn grainy. Whisk the gravy before serving to smooth out any separation.
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Pan gravy alternatives
While pan gravy is a great way to make a simple yet delicious sauce, there are several alternatives to making gravy without using pan drippings.
One option is to make a roux by melting butter and whisking in flour. This creates a smooth paste that thickens the gravy and gives it a silky texture. You can then whisk in warm stock, broth, or any liquid of your choice. As the mixture heats and simmers, it will start to thicken, and within a minute, you'll have a delicious homemade gravy! You can also add herbs or flavour enhancers like mushroom powder, fish sauce, or Worcestershire sauce to taste.
If you're looking for a vegan or gluten-free option, you can substitute vegan butter or use cornstarch instead of flour. You can also use vegetable broth or mushroom powder for a vegetarian or vegan gravy. For a gluten-free alternative, use a cornstarch slurry (co: 2,15,19>cornstarch mixed with water) to thicken the gravy instead of flour.
Another option is to use canned broth as a base for your gravy. Look for a good quality broth without MSG or sugar. You can also add seasonings and aromatics like garlic, wine, or fresh herbs to enhance the flavour.
Finally, if you're short on time, you can use a make-ahead roux or cornstarch to speed up the process. You can also use pre-made gravy, available in packages or cans, although making your own gravy will undoubtedly taste better!
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Frequently asked questions
Yes, you can make gravy with a foil pan. The process is the same as making gravy with a regular pan.
Basic gravy can be made with fat or butter, flour, and pan drippings or broth. You can use any type of stock or pan drippings for brown gravy.
Pour the pan drippings into a jar or large measuring cup or container. Place it in the refrigerator for about an hour. The fat will rise to the top and can be easily scraped off.
First, create a smooth paste, called a roux, by melting butter and whisking in flour. Then, whisk in warm stock, broth, or any liquid left in your roasting pan. As the mixture heats and simmers, the gravy will start to thicken. Before serving, taste the gravy and adjust the seasoning with salt and pepper.
