Gravy Recipe

Collect and measure pan drippings

After roasting meat, pour pan drippings through a fine mesh strainer into a heatproof measuring cup or bowl. Allow the drippings to settle for 1–2 minutes so fat rises to the top. Measure 1 cup of the combined juices and fat. If you have less than 1 cup total, add warm stock to reach 1 cup. If your drippings contain a lot of burnt bits, skim off burned solids and reserve the flavorful browned bits (fond) in the strainer.

Separate fat if excessive

If the fat layer is more than 4 tablespoons, spoon off excess until about 2 tbsp fat remains in the measured drippings. If pan drippings contain little fat (less than 1 tbsp), add 2 tablespoons unsalted butter in the next step so the roux has enough fat to cook properly.

Make a roux

Place a medium saucepan over medium heat. Add the measured drippings (fat + juices). If necessary, add up to 2 tablespoons unsalted butter. Once the fat is shimmering but not smoking (about 1–2 minutes), sprinkle in 2 tablespoons all-purpose flour. Whisk constantly to combine. Cook the roux, whisking, for 2–3 minutes to remove the raw flour taste and to develop a light golden color; for deeper flavor let it go 4–5 minutes until medium brown, watching carefully so it doesn't burn.

Deglaze and add stock

Slowly pour in 2 cups of low-sodium stock in a thin, steady stream while whisking vigorously to prevent lumps. Scrape the bottom of the pan with the whisk to incorporate any fond (browned bits). Bring the mixture to a gentle simmer. If the gravy is too thick as it comes to a simmer, whisk in up to 1/4 cup cold water, a tablespoon at a time, until the desired consistency is reached.

Simmer and season

Reduce heat to low and simmer, whisking occasionally, for 5–8 minutes to thicken and allow flavors to meld. Taste and season with 1/2 teaspoon fine sea salt (or to taste), 1/2 teaspoon freshly ground black pepper, and 1 teaspoon Worcestershire sauce. If using fresh thyme, strip leaves from 1 tablespoon sprigs and stir them in now. Continue simmering 1–2 minutes.

Finish for shine and texture

If you want a silkier, richer gravy, stir in 1 tablespoon heavy cream off the heat. Taste again and adjust salt/pepper as needed. If gravy has small lumps, strain through a fine mesh sieve into a warm serving vessel and press with the back of a spoon to get a smooth texture.

Keep warm

Keep the gravy warm over very low heat, stirring occasionally, for up to 1 hour. If it thickens too much while holding, whisk in a tablespoon of warm stock or water until you reach the right consistency. Reheat gently; avoid boiling which can break emulsions.