Brown Gravy from Pan Drippings
A classic American brown gravy made directly from pan drippings—deeply savory, glossy, and ready in minutes. This method teaches you how to build flavor with a quick roux, then whisk to a smooth, pourable finish.
Brown gravy is one of the most useful American classics because it turns “leftover” drippings into a finished sauce with real depth. The key is understanding the roux: flour cooked in fat to remove raw taste and set the gravy’s thickness. Once you know the ratios, you can make consistent gravy from roast chicken, turkey, beef, or pork. Think of this as a technique recipe—adaptable, reliable, and worth mastering.
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Servings
6
Ingredients
For the gravy
- •2 tablespoons pan drippings fat (skimmed from the roasting pan; supplement with butter if needed)
- •2 tablespoons all-purpose flour
- •1 1/2 cups warm stock or broth (chicken, turkey, or beef, matched to your roast)
- •1/4 cup dry white wine or water (optional, for deglazing)
- •1 teaspoon Worcestershire sauce (optional, for deeper color and savoriness)
- •Kosher salt, to taste
- •Freshly ground black pepper, to taste
Optional finishing touches
- •1/2 teaspoon onion powder or garlic powder (optional)
- •1 teaspoon cider vinegar or lemon juice (optional, to brighten)
- •1 tablespoon cold unsalted butter (optional, for extra sheen)
Instructions
- 1
Separate the drippings: After roasting, pour pan drippings into a heatproof measuring cup. Let sit 2–3 minutes so the fat rises. Spoon off 2 tablespoons fat for the gravy (reserve the rest), leaving the darker juices behind.
- 2
Deglaze the pan (optional but recommended): Set the roasting pan over medium heat. Add wine or water and scrape up browned bits with a wooden spoon. Pour this liquid (and any loosened bits) into the cup with the darker juices.
- 3
Make a roux: In a saucepan over medium heat, add 2 tablespoons drippings fat (add butter if you’re short). Whisk in the flour and cook, whisking constantly, until the roux turns a nutty light-brown color, 2–4 minutes. This step removes raw flour taste and builds color.
- 4
Whisk in liquid gradually: While whisking, slowly pour in the warm stock a little at a time to prevent lumps. Then whisk in the reserved darker pan juices/deglazing liquid. Bring to a gentle simmer.
- 5
Simmer to thicken: Simmer, whisking often, until the gravy is smooth and coats the back of a spoon, 3–6 minutes. If using Worcestershire, whisk it in during the last minute.
- 6
Season and adjust: Taste and season with salt and pepper. If the gravy is too thick, whisk in more warm stock a splash at a time. If too thin, simmer another 1–3 minutes (or whisk in a small amount of beurre manié—equal parts soft butter and flour—if you need a quicker fix).
- 7
Finish (optional): For a brighter, more balanced gravy, add a few drops of vinegar or lemon juice. For extra gloss, whisk in 1 tablespoon cold butter off the heat. Serve hot.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.