15 minutes
A simple and effective method to create a smooth and flavorful gravy from the pan drippings of your roast.
Reserved Fat From Roast
tablespoons
Unbleached Flour
tablespoons
Broth Or Water
cups
to taste
to taste
1. Rest the Roast
After removing the roast from the pan, transfer it to a warm place to rest, allowing the juices to redistribute within the meat.
2. Prepare the Base
Skim the fat from the pan, reserving one tablespoon. Leave the pan on the stove to use for making the gravy.
3. Cook the Roux
Add one tablespoon of unbleached flour to the pan with the reserved fat. Cook the mixture over a low flame, stirring continuously, until the flour is fully combined with the fat and has lost its raw taste.
4. Add Liquid
Gradually add 1½ cups of broth or water, whisking vigorously to prevent lumps. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
5. Season the Gravy
Season the gravy with salt and fresh-ground black pepper to taste. Adjust the seasoning as necessary.
6. Strain if Needed
Strain the gravy if there are any lumps to ensure it is smooth before serving.
Save the flavorful drippings from your roasted meat, skimming off excess fat but leaving enough for flavor. Excess fat can result in a greasy gravy, while too little can make it lackluster.
Use equal parts fat (from drippings or butter) and flour. Cook until it's a nutty color, about 2-3 minutes, to eliminate raw flour flavor and ensure a smooth texture.
Deglaze the pan with wine, broth, or water to scrape up the browned bits (fond) for a flavor boost and to integrate caramelized compounds into your gravy.
Use salt, pepper, and herbs. Taste throughout and consider umami boosters like soy sauce or Worcestershire if needed.
Use a homemade stock from the same protein as your drippings to enhance harmony in flavor, but taste for saltiness if using store-bought stocks.
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