Basic Pan Gravy from Meat Drippings

Tan gravy in a white gravy boat. There's a nutcracker who looks like a chef in the foreground.

Basic Pan Gravy from Meat Drippings

Stacey Mincoff

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Total Time 7

Course Sauce

Servings

Calories 154 kcal

Ingredients

4 Tablespoons Pan Drippings (Including brown bits on bottom of pan)
4 Tablespoons Flour
4 Cups Stock
Salt and Pepper to taste

Instructions

Heat pan drippings on med/high. Sprinkle in the flour and cook, stirring constantly for 2-3 minutes.
Pour in the stock, and cook (whisking constantly) on med/high to high for another 5 minutes or until thickened to desired consistency. If it gets too thick, you can add a small amount of water or more stock, a little at a time. Gravy thickens a little as it cools, so a bit thinner now will be a bit thicker by the time you serve.
*See note below for general gravy rules.

Notes

A good rule of thumb for gravy is however many tablespoons of fat (butter, bacon grease, oil, pan drippings, etc.) you’ll use equal amounts of flour and that number in cups of liquid. IE: 2 tablespoons fat, 2 tablespoons flour, 2 cups liquid.

Nutrition

Calories: 154kcalCarbohydrates: 9gProtein: 1gFat: 13gSaturated Fat: 4gCholesterol: 11mgSodium: 940mgFiber: 1gSugar: 2gVitamin A: 501IUIron: 1mg

Keyword Comfort Food, Dinner, Homemade, Pan Gravy, Quick and Easy, Side Dish

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