Pan gravy is classically made with the drippings of a roast. This method applies to any number of roasted meats: beef, lamb, pork, chicken, turkey. It’s easiest to make the gravy right in the pan that the meat was roasted in.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Remove the roast from the pan and transfer to a warm place. Pour or skim off all but: 1 tablespoon fat.
Step 2
Put the pan over a low flame and stir in: 1 tablespoon unbleached flour.
Step 3
Cook for a few minutes, stirring constantly, and then add slowly, whisking all the while to avoid lumps: 1 1/2 cups broth or water.
Step 4
Keep cooking the gravy, stirring all the while, until it reaches a boil. Be sure to scrape up all the brown bits stuck to the bottom of the pan; they contribute lots of flavor to the sauce. Season with: Salt, Fresh-ground black pepper.
Step 5
Pour through a strainer if there are lumps.
