Simple Gravy (From Pan Drippings)

This delicious Simple Gravy recipe utilizes the flavorful pan drippings from any oven-roasted meat, such as chicken, beef prime rib, pork or lamb.

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Ingredients you'll need

• pan drippings (eg. from prime rib roast): skimmed of any excess fat
• all-purpose flour
• chicken broth: or water
• salt & black pepper: to your taste

How to make gravy from pan drippings

If working in the roasting tray, skim off any excess fat/grease from the drippings and discard.

Place the tray over medium heat.

Add in all-purpose flour and whisk with the drippings.

Pour in chicken broth and continue whisking, loosening all the dark bits.

Carefully transfer the entire mixture into a small saucepan and continue to whisk over medium heat until the mixture bubbles, and becomes slightly thickened and smooth, about 3-5 minutes.

Season with salt and pepper to your taste.

Remove from heat and serve.

How to store

Cover and store the cooled gravy in the fridge for up to 1 week.

How to use

Use the gravy as a sauce on roasted meat (eg. prime rib), mashed potatoes, or on poutine.

Expert tips

You can make the gravy from prime rib pan drippings right in the same roasting tray if you wish. I found it easier to control the heat when the gravy mixture is in a smaller saucepan.

For a smoother gravy texture, substitute half of the all-purpose flour with cornstarch. 

Adjust the consistency of the gravy by adding more flour or water, to your liking. For a thicker gravy, cook the mixture for longer. For a thinner gravy, add a little more water.

You can use this method to make gravy with any type of meat roast, such as lamb, beef, chicken, or pork.

Get creative and add aromatics such as fresh herbs, garlic, or black peppercorn to enhance your gravy.

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5 from 1 vote

Simple Gravy (From Pan Drippings)

This delicious Simple Gravy recipe utilizes the flavorful pan drippings from any oven-roasted meat, such as chicken, beef prime rib, pork or lamb.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Condiment

Cuisine: American, Canadian

Servings: 4

Calories: 31kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• pan drippings skimmed of any excess fat
• 2-3 tablespoon all-purpose flour depending on how much pan drippings you have
• 1 C chicken broth/beef broth or water, or more depending on the consistency you prefer
• salt & black pepper to your taste

Optional:

• chopped herbs & aromatics eg. rosemary, thyme, garlic cloves

Cook ModePrevent your screen from going dark

Instructions

• If working in the roasting tray, skim off any excess fat/grease from the drippings and discard.
• Place the tray over medium heat.
• Add in all-purpose flour and whisk with the drippings.
• Pour in broth and continue whisking, loosening all the dark bits.
• Carefully transfer the entire mixture into a small saucepan and continue to whisk over medium heat until the mixture bubbles, and becomes slightly thickened and smooth, about 3-5 minutes.
• Season with salt and pepper to your taste.
• Optional: add fresh chopped herbs and aromatics.
• Remove from heat and serve.

Notes

If you have not much pan drippings you can start with 1 tablespoon of flour and adjust accordingly.

Nutrition

Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8.2g | Saturated Fat: 4.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 230mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 1IU | Calcium: 3mg | Iron: 0.2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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