How To Make Gravy

Step 1: Capture the Fond and Fat

After roasting meat, pour the liquids from the pan into a glass measuring cup or a fat separator. Let it sit for a few minutes until the fat rises to the top. The dark bits left in the pan are called the 'fond'—this is concentrated flavor. Keep about 2 to 4 tablespoons of the fat and discard the rest, but ensure you save all the dark juices underneath.

Step 2: Create the Roux

Place your roasting pan (if stovetop safe) or a saucepan over medium heat. Add the reserved fat back into the pan. Once shimmering, whisk in an equal amount of all-purpose flour. This creates a roux. Cook the roux for 1 to 2 minutes, whisking constantly, until it smells slightly nutty and loses its raw flour taste. For a darker gravy, cook the roux longer until it reaches a deep golden brown.

Step 3: Deglaze the Pan

If you have stuck-on bits in the roasting pan, pour in a splash of dry white wine, sherry, or a bit of your stock. Use a wooden spoon or whisk to scrape the bottom of the pan vigorously. This incorporates the fond into your base, ensuring maximum flavor and a rich color.

Step 4: Incorporate the Liquid

Slowly drizzle in your liquid—this can be a combination of the reserved pan juices and beef, chicken, or vegetable stock. The general ratio is 1 cup of liquid for every 2 tablespoons of flour used. Whisk constantly as you pour to prevent lumps from forming. The mixture will initially look like a thick paste before smoothing out into a liquid.

Step 5: Simmer and Season

Bring the gravy to a gentle simmer. Do not boil it violently. Allow it to cook for 5 to 10 minutes until it reaches your desired thickness. Finish by seasoning with kosher salt and freshly cracked black pepper. For extra depth, add a teaspoon of soy sauce or Worcestershire sauce.