Traditional Pan Gravy

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 4
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This traditional pan gravy is a classic staple that adds a rich, savory finish to any meal. It's quick to whip up and the perfect accompaniment to your favorite roasted meats. Whether you're a gravy novice or seasoned pro, this recipe will become a go-to in your kitchen.

Ingredients for Traditional Pan Gravy

The base of this gravy starts with unsalted butter, which gives it a rich, creamy texture without overwhelming the flavor. By using all-purpose flour, we create a roux that thickens the gravy to just the right consistency. The choice of chicken or beef stock allows you to match the gravy to whatever roast you're serving, adding depth and savory notes. A touch of salt and black pepper brings balance and enhances the taste. If you have them, drippings from roast are optional but highly recommended for an extra layer of flavor that ties the gravy to your main dish.

Tips & Tricks

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • If your gravy is too thick, thin it out with a bit more stock or water.
  • To avoid lumps, always add the stock gradually while whisking.
  • Use a whisk instead of a spoon for smoother results.

Serving Suggestions

This pan gravy is a natural partner for roasted chicken, turkey, or beef. It’s also fantastic drizzled over mashed potatoes or stuffing. If you’re feeling adventurous, try it as a savory topping for a breakfast biscuit or an open-faced sandwich.

Frequently Asked Questions

Can I make this gravy in advance?
Yes, you can make it a day ahead and reheat gently on the stove, stirring in a splash of stock if it thickens too much.
What if I don’t have drippings?
No worries, the gravy will still be delicious without them. The stock provides plenty of flavor on its own.
Can I use salted butter?
You can, but start with less salt and adjust to taste at the end.

Traditional Pan Gravy Recipe Walkthrough

Start by placing a medium saucepan over medium heat and adding the butter. Let it melt completely, which should only take a minute or two. Once melted, sprinkle in the flour while whisking continuously. This is what's known as a roux, and you'll want to keep whisking for about 2-3 minutes until it turns a lovely golden color. This step is crucial for cooking out the raw flour taste.

Next, slowly pour in the stock while continuing to whisk. Go gradually to prevent any lumps from forming. Once all the stock is in, bring the mixture to a gentle simmer. You’ll notice it starting to thicken up nicely. Let it simmer for about 5-7 minutes, whisking occasionally.

Season the gravy with salt and black pepper to your liking. If you're using them, now's the time to add those tasty roast drippings. Stir them in until fully incorporated. For an ultra-smooth finish, you can strain the gravy through a fine-mesh sieve, but that's entirely up to you. Once everything's to your liking, remove the pan from heat and your gravy is ready to serve.

Why You'll Love This Recipe

  • Quick and easy, ready in less than 15 minutes.
  • Uses simple pantry staples you likely already have on hand.
  • Customizable with drippings for deeper flavor.
  • Perfectly smooth texture every time.

Ingredients

2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups chicken or beef stock
1/4 tsp salt
1/4 tsp black pepper
Optional: 1/4 cup drippings from roast

Step-by-step Instructions

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously for 2-3 minutes until a golden roux forms.
3. Gradually pour in the stock, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer and let it thicken for about 5-7 minutes.
5. Season with salt and pepper to taste.
6. Optional: Add roast drippings for enhanced flavor. Stir well.
7. Remove from heat and strain if desired for a smoother texture.

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