Pan Gravy for Roasted Meat

• Time: 15 minutes

Ingredients

For  Single recipe    (Makes 1¼ cups gravy)

Drippings:

• 2 tablespoons drippings (fat and juices)

Flour and Spices:

• 2 tablespoons flour
• ⅛ teaspoon ground thyme

Liquid:

• 1 cup liquid (meat juices or broth)
• ½ teaspoon Worcestershire sauce

Salt and Black Pepper:

• Salt and pepper to taste

Ingredients

For  Double recipe    (Makes 2½ cups gravy)

Drippings:

• ¼ cup drippings (fat and juices)

Flour and Spices:

• ¼ cup flour
• ¼ teaspoon ground thyme

Liquid:

• 2 cups liquid (meat juices or broth)
• 1 teaspoon Worcestershire sauce

Salt and Black Pepper:

• Salt and pepper to taste

Instructions

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

Categorized in

• Sauces
• Meat/Beef

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

© Copyright since 2011, ValeriesCookbook.com. All rights reserved.