Ingredients
- Pan drippings from roasted meat
- Up to 2 tablespoons unsalted butter (if needed to supplement fat)
- 1/4 cup all-purpose flour (see note for cornstarch substitution)
- Up to 1 cup broth or stock (to match meat type)
- 2 tablespoons whole milk
- Kosher salt, to taste
Instructions
- Pour the meat drippings into a measuring cup and refrigerate for 15 minutes to allow the fat to separate.
- Skim 2 tablespoons of fat from the top and place in the roasting pan. Discard the rest of the fat. If there’s not enough fat, supplement with butter to total 2 tablespoons.
- Add enough broth to the remaining drippings to equal 1 cup of liquid.
- Place the roasting pan on the stovetop over medium heat (or transfer contents to a skillet if needed). Melt the fat and butter, scraping up any brown bits in the pan.
- Stir in the flour to create a roux. Cook for 1 minute, stirring constantly, until lightly browned.
- Slowly whisk in the drippings and broth mixture. Bring to a boil and cook for 3–5 minutes, or until thickened.
- Remove from heat and stir in the milk. Taste and adjust salt as needed.
- Note: Gravy thickens as it cools. Reheat and add a splash of broth if needed to thin.
Notes
- For a gluten-free option, substitute 2 tablespoons cornstarch for flour and whisk into cold broth before adding to pan.
- Use beef broth for red meat, chicken broth for poultry, or vegetable broth for a milder flavor.
- Add herbs like thyme or rosemary for extra flavor.
- This recipe yields approximately 1 cup of gravy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 12 mg
