How to Make Gravy From Drippings
How to Make Gravy From Drippings: your guide to making the best, easy homemade gravy from pan drippings.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Fine-mesh Strainer
- 2 tablespoons fat from pan drippings
- 2 tablespoons (15g) all-purpose flour
- 2 cups water (or chicken broth or milk)
- 4 tablespoons (2oz) salted butter
- Salt and pepper to taste
- Freshly squeezed lemon juice to taste (optional)
Instructions
- 1
Pour off all but 2 tablespoons of fat from skillet, retaining any browned solid bits in the pan.
- 2
In a large skillet, add 2 tablespoons of fat from pan drippings. Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don't have a fine-mesh strainer).
- 3
Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the water/broth/milk, whisking out any lumps as they form.
- 4
Whisk continuously until thickened, 5 to 8 minutes. Add butter and, if desired, lemon juice to taste—just enough to brighten up the flavor a little. Add salt and pepper to taste.
- 5
Strain gravy through fine-mesh strainer if desired. Serve and enjoy!