Pan Gravy

1. Retain Meat Drippings

Once you've removed your roast from the pan, make sure to retain the fat left behind. This flavorful base is crucial for your gravy, so don't let it go to waste.

2. Make Roux

Place the roasting pan with the retained fat on a heat source. Add one tablespoon of unbleached flour to the fat. Stir the mixture continuously for a few minutes until it forms a smooth paste. This is called a roux, and it’s the secret to a velvety gravy as it thickens the liquid later.

3. Whisk in Liquid

Gradually pour in 1½ cups of broth or water while whisking vigorously. Whisking is essential here because it prevents any lumps from forming, ensuring your gravy is smooth and thick. Continue whisking until the mixture comes to a gentle boil. You’ll know it’s ready when it starts to thicken and has a smooth consistency.

4. Scrape Pan and Boil

Using a spoon or spatula, scrape the bottom of the pan to incorporate all those delicious browned bits into the gravy. Let it boil gently for a moment, allowing the flavors to meld together beautifully.

5. Season Gravy

Season your gravy with a pinch of salt and a few grinds of fresh black pepper. Taste it and adjust the seasoning to your liking. This is where you can make the flavor truly shine.

6. Strain if Necessary

If you notice any lumps in your gravy, don’t worry. Simply strain it through a fine strainer to achieve that perfect, silky texture.