Classic Gravy
A smooth, rich brown gravy made from pan drippings, stock, and a roux. The ultimate companion for roasts, mashed potatoes, and stuffing at any family meal.
Ingredients
- 1/4 cup pan drippings (from roasted meat)
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef or chicken stock
- 1 tsp Worcestershire sauce
- 1/2 tsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
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1
Pour 1/4 cup pan drippings (from roasted meat) into a measuring cup. Skim off excess fat, reserving about 2 tablespoons.
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2
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter with the reserved fat.
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3
Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 2 minutes until the roux is golden and smells nutty.
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4
Gradually pour in 2 cups beef or chicken stock while whisking vigorously to prevent lumps.
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5
Add the deglazed pan drippings, 1 tsp Worcestershire sauce, and 1/2 tsp fresh thyme leaves.
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6
Bring to a simmer and cook, whisking frequently, for 5-8 minutes until the gravy has thickened to your liking.
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7
Season with 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Strain through a fine mesh sieve if desired for a silky finish.