Making gravy from scratch is a great way to make a quick sauce for your meal, and is easier than you think! All you need is the drippings from a meat roast, flour and water.
Making Gravy From Scratch
Making gravy from scratch sounds like a fancy and complicated thing to do, but it actually really easy, and doesn’t take long at all. This is a recipe for gravy made with meat drippings (aka roast juices) from a roasting pan.
I often roast beef, pork and chicken in my air fryer, and if you have done this you can use this same method to make gravy, but you will have to transfer the drippings from the air fryer pan to a small pot to make the gravy (don’t be trying to put the air fryer pan on the stove-top!)
Yes you can also make gravy from beef stock or chicken stock (and I often do), but this is a recipe for gravy made the traditional way with the drippings left in a meat roasting pan. It is easy to whip up after you have removed the roast meat from the pan (while it is resting), and is definitely the tastiest way to make gravy!
What do you need to make gravy?
You only need three basic ingredients to make traditional pan gravy:
- Water (or stock for a stronger flavor)
- A messy roasting pan
Now when I say a messy meat roasting pan, I really mean it – the messier the better. You want all the drippings, lots of meat juices, fat, little burnt bits that have fallen off the meat roast, bits that got stuck to the pan, and all the herbs and seasonings.
All that delicious mess is going to add the flavor and color to our gravy (and means that we won’t need to use stock).
So how do you make gravy from scratch?
So when the roast has finished cooking, remove the roast meat from the roasting pan, and set it aside to rest. While the roast is resting, you place the roasting pan with all of the delicious drippings (mess) it contains right on the stove top to start making the gravy.
If there is a lot of fat in the pan you will need to remove all but about 1/4 of a cup of the fat. Lots of watery juices are ok though – that just means you will add less water to make the gravy.
Turn on a burner under the pan (or two burners if you have a big pan and are making a lot of gravy).
Add the flour, and mix into the drippings forming a paste. Scrape up any bits that are sticking to the pan, they all add to the flavor. Allow it to cook for a few minutes (you can actually allow it to brown a little at this stage if you like brown gravy).
Then slowly start to add water. Mix it in well each time you add some, and allow the gravy to thicken before adding more. You can use a whisk to stir the gravy while mixing in the water if you prefer it smooth.
Pour it into a jug, or serve at the table directly from the roasting pan. No, just kidding, definitely pour it into a jug to serve.
How to make brown gravy
This method of making gravy from scratch with flour and water will sometimes result in a lighter color than you intended. It all depends on how dark the meat juices and burnt bits were in the roasting pan, and how long you cooked that flour paste before adding the water.
Remember if you want a darker brown color to your gravy, then you can add some kitchen Bouquet (AKA gravy browning). It is literally just for adding color to foods, and you can use it to make your gravy as dark and appetizing as you like!
How to make traditional roast meat gravy from scratch.
- Roast pan with drippings
- 1/4 cup of flour
- 3 cups of water (approximate)
- Once you have removed the roast meat to rest, place the roasting pan over a burner on the stove top set to a medium heat.
- Sprinkle the flour over the drippings in the pan, and stir with the back of a spoon to mix in. Try to get it as smooth as possible and break up any lumps of flour with the back of the spoon. Scrape up as much of the stuck on drippings as you can.
- Allow the flour/drippings mix to cook for 1-2 minutes, stirring continuously. You can cook for slightly longer until it starts to brown if you prefer a darker brown gravy.
- Start to add in water gradually (just a few tablespoons at a time), mixing it in well with the back of a spoon or a whisk. Allow the mixture to thicken before adding the next measure of water. Adding the water gradually helps to make sure the gravy doesn't go lumpy.
- Add water until you have the right amount of gravy. Or you may find that it starts to thicken up much more slowly, and that is the point to stop adding water.
- Once the gravy has finished cooking, add salt and pepper to taste.
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 18mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 7g
Nutritional information is an estimate only as it depends on the composition of the drippings in the roasting pan.
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