Pan Gravy for Roasted Meat

• Time: 15 minutes

Ingredients

For  Single recipe    (Makes 1¼ cups gravy)

• 2 tablespoons drippings (fat and juices)
• 2 tablespoons flour
• ⅛ teaspoon ground thyme
• ⅛ teaspoon ground sage
• Salt and pepper to taste
• 1 cup liquid (meat juices, broth, water, or milk)

Ingredients

For  Double recipe    (Makes 2½ cups gravy)

• ¼ cup drippings (fat and juices)
• ¼ cup flour
• ¼ teaspoon ground thyme
• ¼ teaspoon ground sage
• Salt and pepper to taste
• 2 cups liquid (meat juices, broth, water, or milk)

Instructions

1. Place drippings in a saucepan.
2. Heat on medium-low.
3. In a small bowl mix together flour, thyme, sage, salt, and pepper.
4. Add flour mixture to drippings.
5. Incorporate with a whisk stirring constantly until mixture is smooth and bubbly.
6. Stir in liquid; heat to a simmer, stirring constantly.
7. Turn down the heat.
8. Simmer and stir 1 minute until liquid is slightly thickened.
9. Serve.

Comments

For a creamy gravy substitute milk for half the liquid.

Serve with mashed potatoes, roasted chicken, or pork roast with cranberry glaze.

Categorized in

• Sauces

Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).

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