Basic Pan Gravy From Drippings Recipes

PAN GRAVY

Pan Gravy image

Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h5m

Yield 16

Number Of Ingredients 5

Ingredients

Beef drippings
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ beef flavored broth (from 32-oz carton) or water
Browning sauce, if desired
Salt and pepper to taste

Steps:

After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.

Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg

SIMPLE PAN GRAVY

Simple Pan Gravy image

Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.

Provided by Food Network

Categories condiment

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

Pan drippings from roasted turkey
1/2 cup Madeira wine, may substitute sherry, white wine or water
4 tablespoons unsalted butter
3 tablespoons all-purpose flour, may substitute any gluten-free flour
1 1/2 cups turkey or chicken stock, plus more as needed
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.

BASIC PAN GRAVY FROM DRIPPINGS

Basic Pan Gravy from Drippings image

A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.

Provided by queenbeatrice

Categories Sauces

Time 15m

Yield 3 2/3 cups, 12 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup all-purpose flour
1/3 cup dripping
3 cups broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In skillet or roasting pan, add flour to drippings; blend well.
Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
Add broth; cook until mixture boils and thickens, stirring constantly.
Stir in salt and pepper.

Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7

PAN GRAVY

Pan Gravy image

Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 4

Ingredients

Roasted meat drippings
1/4 cup all-purpose flour
Chicken broth or water
Salt, pepper and browning sauce, optional

Steps:

Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.

Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BASIC GRAVY (W/O PAN DRIPPINGS)

Basic Gravy (W/O Pan Drippings) image

I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.

Provided by Impera_Magna

Categories Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 (10 1/2 ounce) can condensed chicken broth (flavor of your choice, I usually use beef) or 1 (10 1/2 ounce) can condensed vegetable broth, undiluted (flavor of your choice, I usually use beef)
1 -2 teaspoon Worcestershire sauce, to taste
1/4-1/2 teaspoon garlic powder (do not use garlic salt... results will be too salty)
1/4 teaspoon ground pepper (to taste)

Steps:

Melt butter in saucepan over medium heat.
Whisk in flour til well blended.
Slowly add broth, whisking continually.
Add Worcestershire sauce, garlic powder, and pepper.
Cook over medicum heat til thickened, stirring from time to time.
Keep an eye on the saucepan, the thickening process goes quickly.

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