Traditional Gravy for Roast Beef Lamb Pork or Duck
Elevate your next roast dinner with this rich, silky *Traditional Gravy for Roast Beef, Lamb, Pork, or Duck*. Crafted from savory pan drippings and tailored to perfectly complement your choice of meat, this gravy is packed with deep, caramelized flavors enhanced by the addition of browned bits from the roasting pan. A classic roux forms the base, while a splash of stock and optional fresh herbs, like thyme or rosemary, infuse the gravy with depth and sophistication. Whether you're serving succulent roast beef, tender lamb, juicy pork, or flavorful duck, this versatile recipe promises the perfect finishing touch. Ready in just 30 minutes, it’s a no-fail crowd-pleaser for any holiday feast or Sunday roast.
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Recipe Information
Ingredients
- 3 tablespoons Pan drippings
- 2 tablespoons All-purpose flour
- 500 milliliters Stock (beef, lamb, pork, or duck - depending on the meat used)
- 1 tablespoon Unsalted butter (optional, for extra richness)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 1 sprig Fresh herbs (such as thyme or rosemary, optional)
Instructions
After roasting the meat, carefully pour the meat drippings from the roasting pan into a heatproof container. Allow the fat to rise to the top and skim off excess fat, leaving about 3 tablespoons behind. Reserve any browned bits from the pan.
Place the roasting pan on the stovetop over medium heat. Add 3 tablespoons of the reserved drippings (or fat) back into the pan. If the pan is very hot, lower the heat slightly to avoid burning.
Add 2 tablespoons of all-purpose flour to the pan and whisk continuously for 1-2 minutes to form a roux. The mixture should be smooth and golden brown, with no lumps.
Gradually pour in 500 milliliters of stock (use beef, lamb, pork, or duck stock, depending on the meat) while continuously whisking. Scrape the bottom of the pan to deglaze and incorporate the browned bits for added flavor.
Bring the mixture to a gentle simmer, whisking occasionally, until the gravy begins to thicken. This will take about 8-10 minutes.
For added richness, stir in 1 tablespoon of unsalted butter and let it melt into the gravy. Season with 0.5 teaspoons of salt and 0.25 teaspoons of freshly ground black pepper, adjusting to taste.
If desired, add 1 sprig of fresh thyme or rosemary to infuse the gravy with herbal notes. Simmer for an additional 2-3 minutes, then remove the herb sprig before serving.
Strain the gravy through a fine-mesh sieve into a gravy boat or serving bowl for a smooth texture, if preferred.
Serve the gravy piping hot alongside your roast beef, lamb, pork, or duck, and enjoy!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 267 mg | 6% | |
*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.
