BASIC PAN GRAVY
About 1 cup
A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove excess fat, then return some of the fat to the pan to make the roux. To use a thickener other than flour, please see About Thickeners for Sauces for the correct amount to add for the amount of liquid below. This method works best for smaller cuts cooked in a skillet such as steaks, chops, or chicken parts. If the meat has been cooked in a roasting pan, see About Gravies and Pan Sauces for the easiest way to proceed.
Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding:
- Fat from the pan drippings or butter to make 2 tablespoons
Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in:
- 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in:
- The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
Simmer gently until thickened, up to 10 minutes. Season to taste with:
- Salt and black pepper
- (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
- (Finely grated lemon zest or lemon juice)
Strain the gravy, if desired, and reheat before serving.