Sometimes pan drippings can make the gravy tart. When this happens, use cream to tone down the flavor.
- Kimberly
Ingredients
- 4 Tbs (1/2 stick) of butter
- 1/4 cup all purpose flour
- 3 cups of pan drippings (substitute chicken/beef stock, if needed)
- Fresh herbs (used in other dishes) like a stem of sage, rosemary, thyme
- Salt & Pepper to taste
Preparation
In a sauce pan over low heat, melt the butter. Whisk in the flour until completely smooth. Strain 3 cups of pan drippings (so there aren’t any lumps) into flour mixture, stirring constantly to keep the gravy smooth as it thickens over low heat.
Taste and season with salt & pepper. Once the gravy is at your desired thickness, place fresh herbs in the gravy to absorb the flavor (remove before serving).
Turn off heat and cover until ready to serve. Makes 3 cups of gravy, enough to serve 20.