Ingredients for Traditional Gravy
- Pan Juices
- Fat
- Plain Flour
- 1-1.5 cups beef or chicken stock (adjust for desired consistency)
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How to Make Traditional Gravy
- **Collect Drippings:** After roasting your meat, carefully pour the juices and fat from the roasting pan into a heatproof glass measuring jug. Let it stand for a few minutes to allow the fat to separate.
- **Skim the Fat:** Carefully skim off and discard the excess fat from the surface of the drippings using a spoon. Reserve about 2 tablespoons of fat if desired for richer gravy.
- **Make the Roux:** Place the roasting pan on the stovetop over medium heat. Add the reserved fat (or 2 tablespoons of butter if using no drippings). Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly browned (a roux).
- **Add the Liquid:** Gradually whisk in the reserved meat juices, stirring constantly to prevent lumps. Continue to whisk while slowly adding the stock until the gravy reaches your desired consistency.
- **Enhance the Flavor (Optional):** Stir in the white wine (or red wine for a bolder taste) for added depth of flavor.
- **Deglaze the Pan:** Using a wooden spoon, vigorously scrape the bottom and sides of the pan to incorporate any browned bits stuck to the surface – this adds amazing flavor!
- **Simmer and Season:** Bring the gravy to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- **Serve:** Pour your delicious homemade gravy over your favorite roast, mashed potatoes or vegetables. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
10g
Carbs
1g
