To make pan gravy, whisk flour into the fat and browned bits left in a roasting pan, cook it into a roux, then pour in warm stock and simmer until it thickens. Equal parts fat and flour to a cup of liquid. It is the easiest sauce there is.
What is pan gravy?
Pan gravy is a roux made directly in the pan you just cooked meat in, which means it starts with two things money cannot buy: the rendered fat and the dark browned bits stuck to the bottom, called the fond. That fond is concentrated flavor, and gravy is the device for turning it into a sauce.
Because it leans on what is already in the pan, gravy has one of the highest pantry-match rates of any sauce. If you have flour and any kind of stock or broth, you can make it. Fannie Farmer's American cookery standardized the equal-parts roux that home cooks still use today.
What goes in pan gravy?
- ·2 tbsp pan drippings or butter
- ·2 tbsp all-purpose flour
- ·1 cup warm stock or broth
- ·Salt and black pepper to taste
The working ratio is equal parts fat and flour to a cup of liquid, which gives a gravy that naps a spoon without turning to paste. For a thinner gravy, add more stock; for a thicker one, hold it back. The fond is what makes it taste like more than the sum of its parts.
How do you make pan gravy?
- Pour off all but about two tablespoons of fat from the pan, leaving the browned bits behind.
- Set the pan over medium heat, whisk in the flour, and cook one to two minutes, scraping up the fond as you go.
- Pour in the warm stock in a slow stream, whisking constantly so no lumps form.
- Simmer three to five minutes, whisking, until the gravy thickens and coats a spoon.
- Season with salt and pepper, and strain if you want it perfectly smooth.
What should you know before making pan gravy?
- Never wash away the fond. Those browned bits are the entire flavor of the gravy.
- Keep the ratio equal. Two of fat, two of flour, one cup of liquid is the reliable starting point.
- Warm your stock first. Cold liquid into a hot roux is the usual cause of lumps.
- Strain it if needed. A quick pass through a sieve fixes a lumpy gravy in seconds.
Where did pan gravy come from?
The equal-parts roux gravy was set down for American home cooks by Fannie Farmer in 1896, whose precise measurements turned a kitchen guess into a repeatable recipe. Gravy itself is far older, but Farmer's method is the one most North American cooks still follow.
Drawn from the public-domain text of Fannie Farmer, The Boston Cooking-School Cook Book (1896).
What can you make from pan gravy?
Common questions.
How do you make gravy from drippings?
Leave about two tablespoons of fat and the browned bits in the pan, whisk in two tablespoons of flour, cook it briefly, then add a cup of warm stock and simmer until thick. Season and serve.
What is the ratio for gravy?
Equal parts fat and flour to about one cup of liquid. Two tablespoons of each to a cup of stock gives a medium gravy you can adjust thinner or thicker.
Why is my gravy lumpy?
The stock went in too fast or too cold, or the flour was not cooked into the fat first. Warm the stock, add it slowly while whisking, and strain if lumps remain.
Can I make gravy without drippings?
Yes. Use butter in place of the drippings for the roux. It will lack the fond's depth, so lean on a good stock and season well.
How long does gravy keep?
Three to four days in the fridge. Reheat gently with a splash of stock, since gravy thickens as it cools.