Pan Gravy for Roasted Meat


For  Single recipe    (Makes 1¼ cups gravy)


  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.


For a creamy gravy substitute milk for half the liquid.

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

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