Pan Gravy
Transform your roasted meats and side dishes into a flavor-packed masterpiece with this classic pan gravy recipe. Made from rich pan drippings, buttery roux, and savory chicken or beef stock, this silky gravy is the ultimate companion to your favorite comfort foods. With just 20 minutes from start to finish, it’s a quick yet incredibly flavorful sauce that perfects every holiday feast or weeknight dinner. The key is in building depth with golden-brown roux and simmering for that perfect, velvety texture. Serve it warm over roasted turkey, mashed potatoes, or even biscuits for a touch of homemade goodness that’s irresistibly satisfying. Ideal for Thanksgiving, Sunday roasts, or any time you crave that extra layer of decadence. Keywords: pan gravy, homemade gravy, classic gravy recipe, holiday sauce, 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 stock (or as needed)
- 0.25 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Begin by collecting the pan drippings from your roasted meat (such as turkey, chicken, or beef). Strain the drippings through a fine-mesh sieve to remove any solids if needed.
In a medium saucepan or skillet, melt the unsalted butter over medium heat.
Whisk in the all-purpose flour, stirring constantly, to create a roux. Cook for 1-2 minutes until the roux is golden and smells nutty. Be careful not to burn it.
Slowly add the chicken or beef stock to the roux, about 1/4 cup at a time, whisking vigorously after each addition to avoid lumps.
Once all the stock has been incorporated, stir in the reserved pan drippings for added flavor.
Simmer the gravy over low heat for 6-8 minutes, stirring occasionally, until it thickens to your desired consistency. If the gravy is too thick, add more stock a tablespoon at a time to thin it out.
Season with salt and freshly ground black pepper to taste.
Serve the gravy warm over roasted meats, mashed potatoes, or other dishes.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 168 mg | 4% | |
*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.
