Basic Pan Gravy

So, You Want to Make Gravy (And Not the Stress Kind)

Alright, friend, picture this: it’s Sunday, there’s roast something-or-other in the oven, and those drippings are just shouting for attention like a dog at dinnertime. I learned to make basic pan gravy during a family Thanksgiving that involved a burned pie (my cousin’s) and a heroic, slightly lumpy boat of gravy (mine, of course). But hey, nobody remembers the pie. The gravy, though? They still ask about it! Making gravy isn’t a mystical art—it’s more like organized chaos that just so happens to taste amazing poured over anything from mashed potatoes to leftover bread.

Why I Keep Making This (And You Probably Will, Too)

I whip up this basic pan gravy pretty much every time I roast chicken or pork, or even for vegan sausage if I’m feeling that vibe. My family seems to think it’s magic, though I’ve had a few panicky moments when it clumped up (I’ve been there, standing over the stove muttering under my breath). Truthfully, it’s the kind of recipe that saves a meal if things go sideways—dry roast? Drown it. Bland potatoes? Lap it up. Plus, I almost always have the stuff kicking around; if not, I’ve been known to duck out and borrow a stock cube from next door.

The Kinda Flexible Ingredients List

• Pan drippings from your roasted meat or veggies (as much as you can scrape up—don’t leave those browned bits!)
• About 2 tablespoons flour (my Nan swore by plain all purpose, but whole wheat actually works in a pinch; gluten free blends are surprisingly okay!)
• 1 to 2 cups stock or broth (Chicken is my go-to, but veg is fine. Sometimes I just use water and a pinch of bouillon powder. If desperate, I once used watered-down gravy granules—oh, the shame.)
• Salt and pepper to taste (Tastes vary — so taste and see!)
• Optional extras: Dash of soy sauce for umami, splash of cream if you’re feeling fancy, a pinch of dried herbs (I tend to toss in thyme from my garden—when I remember it exists)

How I Actually Throw It Together

1. First, once your roast is done, move it to a plate to rest. Resist picking at those extra crispy edges. Pour off most of the fat from the pan, but leave about 2 tablespoons (a bit more or less is fine—don’t stress).
2. Put that pan back on the stove, medium heat, and sprinkle your flour over the drippings. Stir like you mean it! (Whisk if you’re fancy, wooden spoon if not.) Eventually, it’ll look lumpy and weird—don’t fret, that’s totally normal.
3. Let it cook for a minute or two until it smells sort of nutty. This is where I usually sneak a taste, even though it’s just flour and fat. Why? Habit, I guess.
4. Now, pour in about a cup of stock, and whisk (or stir, or panic) until the lumps disappear. If it looks too thick, add more stock bit by bit. If it looks thin, just simmer for a couple of minutes and it’ll thicken up. Actually, I find it works better if I add the stock slowly—I used to dump it in and hope for the best.
5. Taste it! Then season. This is when I sometimes toss in a cheeky splash of soy or a hint of cream.
6. Simmer for 3–5 minutes, stirring now and then. If there’s a stubborn lump, smoosh it with your spoon, or just fish it out (nobody ever notices, honestly).
7. Pour it into a jug or dish. Done! Well, except for the arm workout.

Some Notes I Learned the Long Way

• Gravy is basically forgiving. If you over-salt, squeeze in a bit of lemon juice—it kinda masks it.
• I used to think it needed fancy stock, but it honestly doesn’t. One time I made gravy with just water, and folks thought it was great. Go figure.
• Keep a cup of hot water on hand, in case things seize up or you want thinner gravy at the last minute.
• Don’t skimp on scraping the stuck-on bits in the pan—that’s where the flavor hides.

Random Gravy Experiments (And Regrets)

Truth be told, I’ve gone off-road with this recipe a bunch. I tried adding a splash of red wine once—delicious, but turned the gravy a weird pinkish-brown. Not exactly photogenic, but hey, it tasted fine. One day I whizzed in some mushrooms; really hearty, though the kids gave it some serious side-eye. Orange juice, however…nope, just, don’t. Not my greatest moment.

If You Don’t Have the Right Equipment…

Okay, I swear by a flat whisk because it gets in the corners. But (here comes my contradiction), I have used a fork on holiday, and it sort of worked out. Use what you’ve got—just be ready for a little more elbow grease. No roasting pan? Shallow casserole dish or even a baking tray will do in a pinch.

How Long It Actually Keeps (If At All)

Technically, gravy will keep for a few days in the fridge—just pop it in a jar or tub and reheat gently, stirring so it doesn’t split. But honestly, in my house, it never lasts more than a day! Actually, I think it tastes better the next day after the flavors snuggle up together, but the family usually puts an end to that theory.

What I Pour This Gravy On (And You Might, Too)

I mean, classic Sunday roast is a given. But sometimes I spoon it over rice when we’re cleaning out the fridge, or dip crusty bread into it as a midnight snack. At Christmas, my aunt insists everyone has some on their Yorkshire puds—even if I forget, she doesn’t. And for the record, a few of us are championing cold gravy sandwiches at our house. Don’t knock it till you’ve tried it! If you need ideas for the main dish, this roast chicken guide by Bon Appétit is a lifesaver.

The Don’t-Skip-These Tips (I Messed Up So You Don’t Have To)

• I rushed cooking the flour once—left a weird glue taste. Ya gotta let it cook for at least a minute.
• I forgot to skim off the fat another time; result: greasy gravy slick. Yuck.
• Adding cold stock straight from the fridge can make things lumpy. Warm it a bit if you remember (or just whisk like mad).
• Too thick? Add more hot water or stock. Too thin? Simmer it a bit. Simple as that, even if it feels wrong at first.
• For more troubleshooting, I like the tips from Serious Eats—though I skip half their steps, let’s be honest.

Real-Life FAQ (Like, Actual Questions I’ve Gotten at the Table)

• “Can I make gravy without pan drippings?” Yep! Just use butter for the fat, then stock or bouillon for the rest. It’s not quite the same, but good gravy is good gravy, you know?
• “How do you stop it from going lumpy?” I stir like a madwoman and add the liquid slowly—sometimes it still lumps, but usually it’ll smooth out. Or just blitz it, honestly. No shame in that.
• “Can you freeze it?” Technically, yes. But it sometimes goes a bit grainy after defrosting unless you whisk it like the wind while reheating.
• “Is it okay if my gravy separates?” Totally. Just stir (or whisk) it back together over low heat. Happens to the best of us!
• “How do you make vegetarian or vegan pan gravy?” Use oil or plant-based butter instead of drippings, and veggie stock. Easy as that (well, unless you have picky eaters…good luck!).