Gravy From Meat Drippings Recipes

GRAVY FROM ROAST DRIPPINGS

Gravy from Roast Drippings image

Provided by Alton Brown

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

Steps:

Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

BASIC PAN GRAVY FROM DRIPPINGS

Basic Pan Gravy from Drippings image

A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.

Provided by queenbeatrice

Categories Sauces

Time 15m

Yield 3 2/3 cups, 12 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup all-purpose flour
1/3 cup dripping
3 cups broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In skillet or roasting pan, add flour to drippings; blend well.
Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
Add broth; cook until mixture boils and thickens, stirring constantly.
Stir in salt and pepper.

Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7

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