How to Make Gravy from Drippings
Learn How to Make Gravy from Drippings for a silky, savory homemade gravy that turns roasted turkey, chicken, beef, or pork juices into the coziest finishing touch. This simple pan gravy comes together quickly with drippings, flour, butter, stock, and seasonings.
Ingredients
- 1 cup pan drippings from roasted turkey, chicken, beef, or pork, brown bits included
- 2 tablespoons butter use if the pan looks dry or for a richer gravy
- 2 tablespoons all-purpose flour or a 1:1 gluten-free flour blend
- 1 1/2 cups stock or broth chicken, beef, or vegetable, preferably matching the drippings
- to taste salt
- to taste fresh cracked black pepper
- 1/4 teaspoon garlic powder optional
- 1/2 teaspoon dried herbs optional, such as sage or thyme
- 1 splash Worcestershire sauce optional, for a savory punch
- 2 tablespoons heavy cream or milk optional, for a richer finish
- 2 tablespoons dry white wine optional, especially good with turkey or chicken
- 1 pinch fresh chopped parsley optional garnish
Instructions
- After roasting the turkey, chicken, beef, or pork, set the meat aside to rest and pour the pan juices, including the brown bits, into a glass measuring cup or bowl.
- Let the drippings settle so the fat rises to the top, then skim off some of the fat with a spoon if you want a lighter gravy, leaving some fat for flavor and silky texture.
- Place the empty roasting pan over medium heat on the stove, or use a regular saucepan if the roasting pan will not fit.
- Add the butter if the pan looks dry, sprinkle in the flour, and whisk constantly until combined and lightly golden, about 2 minutes.
- Slowly pour in the drippings and stock or broth while whisking the whole time to smooth out any lumps.
- Scrape up all the golden browned bits stuck to the bottom of the pan as the gravy comes together.
- Bring the mixture to a gentle simmer and cook for 5 to 10 minutes, whisking occasionally, until thickened and glossy.
- Taste the gravy and add salt, pepper, garlic powder, dried herbs, Worcestershire sauce, cream, milk, or wine as desired; add a splash more broth if it is too thick or simmer longer if it is too thin.
- For a silky-smooth finish, pour the gravy through a mesh strainer into a serving pitcher, or leave it as is if you prefer a little texture.
- Taste once more, adjust the seasoning, garnish with parsley if desired, and serve warm in a gravy boat with mashed potatoes, stuffing, or your roast dinner.
Notes
Let leftover gravy cool, then store it in an airtight container in the refrigerator for up to 4 days. Freeze in small containers if desired, thaw overnight in the refrigerator, and reheat gently in a saucepan over low heat while whisking; add a splash of broth or water if it is too thick.
Nutrition
Calories: 80kcal
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