Marianne Martinez
Making gravy from pan drippings is a great way to add flavour to your roast dinner. Pan gravy is a sauce made from the meat drippings left behind in the pan after roasting meat. The drippings are infused with rich flavour and can be used to make gravy directly in the roasting pan. There are several ways to thicken gravy, including using flour, cornstarch, or a roux.
| Characteristics | Values |
|---|---|
| Thickening agent | Cornstarch, flour, arrowroot, potato starch |
| Fat | Butter, meat drippings |
| Broth | Chicken, beef, or vegetable |
| Seasonings | Salt, pepper, garlic, wine, fresh herbs, lemon juice |
| Equipment | Roasting pan, fine-mesh strainer, whisk, wooden spoon, saucepan, skillet, rubber spatula, measuring cup, airtight container |
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What You'll Learn
Make a roux with flour and butter
Making a roux with flour and butter is a great way to thicken gravy made from pan drippings. The process is simple and straightforward.
First, you'll want to separate the fat from the drippings. To do this, pour the drippings into a measuring cup and let them sit for about 15 minutes, or until the fat rises to the top. You can then skim off the fat with a spoon and discard any excess. If you have time, letting the drippings sit overnight will make this process even easier, as the fat will solidify.
Now, it's time to make the roux. For a medium-bodied sauce like gravy, you'll want to use equal parts butter and flour. Melt the butter over medium heat. Once melted, whisk in the flour. Continue whisking and cooking the mixture until it starts to thicken and bubble, which should take about 3-5 minutes. If you're making a blond roux, cook for about 10 minutes, stirring occasionally to prevent burning. For a brown roux, you'll need to cook the mixture for up to 30 minutes, stirring frequently.
Once your roux is ready, you can add the skimmed drippings to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, releasing all the delicious flavours created during the roasting process.
Finally, slowly whisk in your broth. Bring the mixture to a simmer and continue cooking for a few minutes until the gravy reaches your desired thickness. If you're adding any seasonings or flavourings, this is the time to do so.
And that's it! You now have a delicious, thickened gravy to enjoy with your meal.
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Use cornstarch or cornstarch slurry
Using cornstarch or a cornstarch slurry is a great way to thicken gravy, especially if you are looking to make a gluten-free gravy. Cornstarch has more thickening power than wheat flour because it is pure starch, while flour has some protein in it.
To start, you will need to strain the drippings from the pan through a strainer into a dish or measuring cup. If there is a lot of fat in the drippings, you can remove some of it, but this step can be skipped if you prefer. Next, pour the drippings and broth or water into a medium saucepan and place over medium heat. Once the mixture boils, reduce the heat to medium-low to simmer.
In a separate bowl, make a slurry by mixing cornstarch with cold water. The ratio of cornstarch to water is usually 1:1, but this can be adjusted to achieve the desired thickness. For a thinner gravy, you can start with one tablespoon each of cornstarch and water, or add more liquid later to thin the gravy.
While whisking the hot liquid, slowly pour in the cornstarch mixture. Continue to whisk until the pot returns to a simmer and reaches your desired thickness. It is important to keep stirring and whisking constantly to prevent lumps from forming. If your gravy is too thin, you can add more cornstarch slurry and heat the gravy to thicken it.
Finally, taste the gravy and adjust the seasoning with salt, pepper, and any other desired herbs or spices.
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Add skimmed drippings to the pan
When making gravy from pan drippings, it's important to skim off the excess fat that rises to the top. You can do this with a spoon, a fat separator, or by letting the drippings sit until the fat hardens and can be removed. This ensures that your gravy doesn't become greasy.
Once you've skimmed the excess fat, you can add the desired amount of skimmed drippings back into the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, releasing the rich flavours created during the roasting process.
If you're making a gravy with a large amount of drippings, you'll want to add butter to your pan to make up the difference in fat needed for your roux. You can also add more butter for a richer flavour. If you're making a gluten-free gravy, you can skip this step and add cornstarch directly to the pan.
After adding your skimmed drippings and butter to the pan, you can then add flour to create a roux. Stir the mixture continuously over medium heat until it becomes a light golden brown. This should take around one to two minutes.
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Use a fine-mesh strainer
Using a fine-mesh strainer is an important step in making smooth gravy. It helps remove any chunks of herbs, meat, or lumps that may have formed during the cooking process. Here's a step-by-step guide on how to use a fine-mesh strainer to thicken pan drippings for gravy:
First, place a large bowl or liquid measuring cup on a stable surface. It is recommended to place a towel underneath the bowl or cup for added stability. Ensure that your chosen vessel is heatproof to avoid any accidents.
Next, fit the fine-mesh strainer securely over the bowl or cup. Make sure that the strainer is properly positioned and will not shift or tilt during the straining process.
Carefully pour the pan drippings through the fine-mesh strainer. This step will separate the desired liquid from the solids, ensuring your gravy is smooth and free of unwanted chunks.
After straining, discard the contents of the strainer. These will be the solids that you have removed from the pan drippings, such as herb pieces, meat chunks, or lumps.
Allow the strained drippings to sit for a few minutes. This waiting period will give the fat a chance to rise to the top, creating a clear layer of separation.
Finally, carefully skim off the fat that has risen to the top. You can use a spoon or a fat separator to remove the fat. This step is crucial as it prevents your gravy from becoming greasy. You can discard the fat or save it for cooking, as desired.
By following these steps and using a fine-mesh strainer, you will be able to create a smooth and appealing gravy with the desired consistency. Remember, the straining process is essential, especially if you want to remove any unwanted solids or achieve a more refined texture.
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Adjust thickness when reheating
When reheating, you can adjust the thickness of your gravy by simmering it for 20 minutes to infuse extra flavour. You can also strain the drippings out before serving. If your gravy is too thin, you can let it simmer until it reaches your desired consistency. If you are in a hurry, whisk in some cornstarch slurry (cornstarch mixed with cold water). For gluten-free gravy, a cornstarch slurry is a good option, but it will result in an uneven consistency when reheated.
If your gravy is too thick, you can add more stock, a little at a time, while whisking. You can also thin it out by adding melted butter. However, it is important to note that thickening the gravy will take more time. To avoid lumps in your gravy, slowly whisk in the liquid. You can also use a fine-mesh strainer to ensure a smooth and creamy gravy with no lumps.
When reheating, it is best to slowly warm the gravy in a pot over low heat. Bring the gravy to a boil, but do not let it boil as it will make the gravy break and turn grainy. You can also reheat it in the microwave.
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Frequently asked questions
You will need pan drippings, butter, flour, and broth.
Pour the drippings into a measuring cup and let it sit for 15 minutes. The fat will rise to the top and can be skimmed off with a spoon.
Heat 2 tablespoons of butter over medium-high heat and add 2 tablespoons of flour. Cook for about 5 minutes, whisking continuously until the roux is smooth and golden brown.
Slowly whisk in the broth, a cup at a time, into the roux. Bring the mixture to a simmer and cook for up to 5 minutes until thickened. For gluten-free gravy, use a cornstarch slurry instead of flour.
