Cody Casey
Making gravy from pan drippings is a great way to add flavour and depth to your dish. Pan gravy is a sauce made from meat drippings left in the pan after roasting meat. The drippings are infused with rich flavour, adding depth to the gravy. There are several ways to thicken gravy using pan drippings, including using flour, cornstarch, or other gluten-free alternatives. The key to making gravy from pan drippings is to add stock or water to the bottom of the roasting pan before cooking and during cooking as needed.
| Characteristics | Values |
|---|---|
| Ingredients | Meat drippings, butter, flour, broth, salt, pepper, lemon juice |
| Equipment | Roasting pan, fine-mesh strainer, saucepan, whisk, wooden spoon, measuring cup |
| Process | Melt butter and fat in the roasting pan, add flour to make a roux, cook until lightly brown, slowly whisk in broth, bring to a boil, season to taste, strain |
| Thickeners | Cornstarch, flour, arrowroot, potato starch |
| Tips | Use a fat separator to skim excess fat, brown the flour to add flavour, simmer to reduce and thicken, add cornstarch slurry to thicken |
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What You'll Learn
Using a roux
To thicken gravy with pan drippings using a roux, you will need fat, flour, and liquid. The basic ratio for a roux is equal parts fat and flour.
First, separate the pan drippings into cooking juices and fat. You can use a fat separator, measuring cup, or a bowl and refrigerate or freeze the drippings to make this process easier.
Next, heat your desired amount of fat in a pan over medium to medium-low heat. Be careful not to overheat the pan, as this can burn the flour. Sprinkle an equal amount of flour onto the hot fat and whisk continuously for at least 1 minute to remove the raw flour taste and prevent lumps. You can add a small amount of liquid at this stage to help get rid of lumps if your roux comes out lumpy.
Once the raw flour taste has been cooked out of the roux, slowly add your liquid of choice while continuing to whisk. You can use the cooking juices from your pan drippings, or stock/broth (chicken, beef, vegetable, etc.), water, or milk. If using water or milk, it is best to add them slowly to avoid lumps. Bring the mixture to a simmer, whisking continuously, until it reaches your desired thickness.
Keep in mind that the gravy will continue to thicken as it cools, so you may want to thin it out with additional liquid if it becomes too thick. You can also adjust the consistency and flavour by adding butter, salt and pepper, or lemon juice to taste.
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Cornstarch slurry
To make a cornstarch slurry, you will need to combine cornstarch with a liquid in a separate bowl. The general ratio is 1 tablespoon of cornstarch to 1 tablespoon of water per cup of medium-thick sauce. However, for extra-thick gravy, you can use up to 2 tablespoons of cornstarch per cup of liquid. It is important to thoroughly mix the cornstarch and water to prevent lumps, and you can even shake them together in a jar to make the process easier.
Once you have a smooth slurry, you can slowly whisk it into your hot gravy. Make sure your gravy is simmering rather than boiling, as this allows the cornstarch to properly thicken the sauce. Keep whisking the gravy until it reaches your desired thickness.
If your gravy is too thin, you can add more cornstarch slurry, but be careful not to overdo it as cornstarch has twice the thickening power of flour. You can also add milk, wine, or additional stock to the slurry for extra flavour.
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Flour and water slurry
To thicken gravy with pan drippings using a flour and water slurry, start by removing the roasted meat from the roasting pan and pouring the drippings into a measuring cup. Skim off the fat that rises to the top to prevent a greasy gravy.
Next, make a slurry by mixing equal parts flour and water. For every cup of liquid, use 2 tablespoons of flour and mix with cold water to prevent lumps. You can also add the flour to the hot liquid directly, but make sure to use a fine-mesh sieve to strain the dry flour as you add it.
After creating the slurry, add it to the pan drippings and stir until well combined. Place the roasting pan on the stovetop and cook over medium heat, stirring constantly until the gravy reaches your desired thickness.
If the gravy is not thick enough, make more slurry and whisk it into the pan. Keep in mind that flour-thickened gravy holds up and reheats better than cornstarch-thickened gravy, which can develop an uneven consistency when reheated.
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Gluten-free options
Gluten-free gravy can be made in just a few minutes with a few simple ingredients. A gluten-free flour such as sweet rice flour or cornstarch can be used to make a roux, which is crucial to a thick, rich, and smooth gravy.
To make a gluten-free gravy with pan drippings, start by straining the drippings to remove any excess fat or burnt bits. You can use a fat separator or pour the drippings through a fine mesh sieve. If your drippings are from leaner meat, you may want to add some butter for a richer flavor. Melt the butter in a medium-size saucepan over medium heat, then sprinkle in the gluten-free flour and whisk to combine. Cook while whisking for about a minute.
Slowly drizzle in the stock or broth, whisking constantly to create a smooth sauce. You can use any type of broth you like, such as chicken, turkey, vegetable, or beef broth. If you don't have enough drippings, you can add store-bought stock or broth. You can also use gluten-free bouillon cubes or granules to make your own broth. Continue to cook while whisking until the gravy has thickened, which should take about 1-2 minutes.
Finally, season with salt and pepper to taste. You can also add other seasonings like onion powder, garlic powder, or herbs. If you're making gravy from pan drippings, you may find that it's already well-seasoned, so you may not need to add extra salt or poultry seasoning. Serve the gravy immediately or keep it warm by placing a lid on the pan.
Leftover gluten-free gravy can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months. When reheating, you may need to add a little water or broth as it can thicken further when stored.
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Reheating and storing
When storing gravy, use an airtight container and keep it in the refrigerator for up to five days. It can also be frozen for up to four months. Use a freezer-safe bag or airtight container and let it thaw in the refrigerator overnight before reheating.
To reheat your gravy, place it in a pot over medium heat on the stove and cook, stirring occasionally, until it reaches a full rolling boil. You can also reheat it in the microwave. If you end up with lumps in the gravy, puree it with an immersion blender right in the pan, or transfer it to a blender or food processor. Alternatively, run it through a strainer to leave the lumps behind.
If your gravy is too thin, there are several ways to thicken it. You can use flour, cornstarch, arrowroot, or potato starch. Cornstarch has more thickening power than flour, so you will need less of it. For every cup of liquid, use 2 tablespoons of flour or 1 tablespoon of cornstarch. Mix the cornstarch with water to make a slurry before adding it to the hot liquid. Whisk it into the gravy until it is well incorporated and the gravy starts to thicken. If using flour, make a beurre manié (kneaded butter) by mixing equal parts flour and room-temperature unsalted butter, then add it gradually to the gravy while whisking.
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Frequently asked questions
You will need pan drippings, butter, flour, and broth.
First, separate the fat from the drippings and melt it in a roasting pan. Next, add flour to make a roux and cook until lightly brown. Then, slowly whisk in the broth. Finally, bring to a boil and cook until thickened.
If the gravy is too thin, let it simmer until it reduces to your desired consistency. If it is too thick, add more stock, a little at a time, while whisking.
