Description
A classic homemade gravy recipe that uses drippings from cooked meat to create a rich and flavorful sauce. Perfect for enhancing the taste of roasted or grilled meats, this gravy combines savory drippings, poultry seasoning, and fresh herbs for a comforting and smooth finish.
Ingredients
Scale
Gravy Ingredients
- ½ cup fat from drippings (or unsalted butter to make up ½ cup)
- ½ cup all-purpose flour
- ½ teaspoon poultry seasoning
- 3 to 4 cups drippings (or additional broth if needed)
- 1 tablespoon chopped fresh parsley (optional)
- Salt and black pepper to taste
Instructions
- Rest the Meat and Collect Drippings: Once your meat is cooked, transfer it to a plate to rest. Use the liquid from the drippings to scrape any brown bits from the bottom and sides of the pan. Optionally strain the drippings through a fine sieve to remove solids.
- Separate Fat from Drippings: Allow the drippings to rest for a few minutes in a gravy separator or tall narrow container so the fat rises to the top. Spoon ½ cup of this fat into a medium saucepan, adding unsalted butter if needed to reach ½ cup total fat.
- Create the Roux: Stir in the flour and poultry seasoning into the fat and cook over medium heat for 3 to 4 minutes, stirring constantly until the flour begins to brown slightly and you detect a nutty aroma.
- Add Drippings and Broth: Gradually whisk in the drippings and any additional broth as needed. Whisk well after each addition. Initially the mixture will be thick but will thin as more liquid is incorporated.
- Bring to Boil: Continue whisking and bring the gravy to a boil over medium heat. Let it boil for 1 to 2 minutes until it thickens to desired consistency.
- Season and Finish: Taste the gravy and adjust seasoning with salt and black pepper. Stir in chopped fresh parsley or other herbs if desired. Serve warm alongside your meat.
Notes
- If drippings are not sufficient, supplement with low-sodium broth to reach the liquid quantity needed.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount and dissolve in cold liquid before adding).
- Continuous whisking during the roux and liquid incorporation prevents lumps and ensures smooth gravy.
- Use fresh herbs at the end to preserve their flavor and color.
- Can be strained again before serving for an extra smooth texture.
