Old Fashioned Gravy
Capture the rich, nostalgic essence of "Old Fashioned Gravy," a timeless recipe that transforms humble pan drippings into a velvety sauce packed with savory goodness. Perfect for enhancing roasted meats, mashed potatoes, or any hearty main dish, this classic gravy begins with a base of golden roux created from unsalted butter and all-purpose flour. Infused with chicken or beef broth for robust flavor, it incorporates the pan’s browned bits to create unparalleled depth. Optional heavy cream adds a luxurious touch, while salt and pepper provide the perfect seasoning balance. Ready in just 20 minutes, this homemade gravy is the ideal accompaniment for holiday feasts or comforting family dinners. Keywords: old fashioned gravy, homemade gravy recipe, pan drippings gravy, classic gravy, Thanksgiving gravy.
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Recipe Information
Ingredients
- 0.25 cup Pan drippings
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken or beef broth (depending on the meat drippings used)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Optional: Heavy cream
Instructions
After roasting your meat, carefully pour off the drippings from the pan into a heatproof bowl or measuring cup, leaving about 1/4 cup of drippings in the pan.
If there are bits of browned meat stuck to the bottom of the pan, keep them—they add flavor to the gravy.
Place the pan on the stovetop over medium heat and add 2 tablespoons of butter. Allow the butter to melt completely.
Sprinkle in 2 tablespoons of flour, stirring constantly with a whisk or wooden spoon to create a roux. Cook for 2–3 minutes, stirring frequently, until the roux turns a light golden brown and smells nutty.
Gradually pour in 2 cups of broth (chicken or beef), whisking constantly to avoid lumps. Continue stirring as you scrape up any browned bits from the bottom of the pan; this adds extra flavor.
Bring the mixture to a simmer and cook for about 5–7 minutes, stirring frequently, until the gravy thickens to your desired consistency. If the gravy seems too thick, add an additional 1/4 to 1/2 cup of broth, a little at a time, until the consistency is just right.
Season with salt and black pepper to taste. Adjust seasoning if necessary.
For a creamier gravy, stir in 2 tablespoons of heavy cream and cook for an additional 1–2 minutes.
Strain the gravy through a fine mesh sieve if you want a smoother texture, though this step is optional.
Serve warm over your favorite roast, mashed potatoes, or sides. Enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
