How to Make Gravy from Meat Drippings: A Simple Guide

The Joy of Homemade Gravy

Making gravy from meat drippings is a delightful way to elevate your meals. After roasting meat, this process not only cleans your pan but also creates a delicious sauce that enhances your dish. Have you ever tasted homemade gravy? It’s a game-changer!

You can make gravy directly in your cast iron pan after removing the roasted meat, or you can transfer the drippings into a saucepan.

The Importance of Deglazing

If you choose to use a saucepan, don’t skip the deglazing step! This crucial process adds depth and flavor to your gravy while helping to clean the pan.

To Deglaze the Pan

1. Bring the pan to medium-high heat.

2. Add a splash of water, wine, beer, cooking vinegar, balsamic, or even your handy frozen stock cubes. Remember, this is the bulk of your gravy, so add enough, keeping in mind that some will evaporate.

3. As the pan bubbles, scrape the surface with a wooden spoon or spatula. This extracts all those delicious flavor juices.

4. Reduce to a simmer, then transfer these juices into your saucepan or continue making your gravy right in the pan.

   
   

Crafting Your Perfect Gravy

Now, let’s get to the fun part—making your gravy!

1. Reduce to a Simmer: Start by reducing the heat to a simmer.

2. Add Your Sauce Ingredients: I usually go for sea salt, black pepper, and some spices. Then, I add a dollop of something else—like butter, milk, cream, wine, whiskey, hot sauce, or even maple syrup. What’s your go-to flavor booster?

3. Thicken It Up: Choose to thicken your gravy with either corn starch or flour. Add 1 teaspoon at a time, whisking continuously until you reach your desired consistency.

   1. Corn Starch: This is a quick thickener. It’s light and perfect for smaller batches.

   2. Flour: Takes longer to thicken but adds a robust flavor, especially if you’re using unrefined flour. It’s great for larger batches, especially if you’re adding mushrooms or onions, as they need more simmering time to soften.

4. Simmer and Combine: Allow the gravy to reduce and thicken. Keep simmering until all ingredients are well-combined.

5. Strain for Smoothness: If you want an even and smooth presentation, run the gravy through a fine mesh strainer.

   
   

Why Homemade Gravy?

Making gravy at home allows you to harness the nutritious benefits of your meat drippings. Instead of discarding them as waste, you’re incorporating them into your meal. Plus, you get to control the ingredients—no preservatives, and you can adjust the sugar and salt to your liking.

A Personal Touch

Homemade gravy was one of my biggest cravings during pregnancy. I must have had an increased need for fat to build a little human! Haha! Brian would serve my meals in a bowl so I could enjoy a soup of gravy. I’d drink it all up in the end. Mmmmm!

Final Thoughts

So, the next time you roast meat, don’t forget to make gravy from those drippings. It’s a simple, satisfying way to enhance your meals and reduce waste in your kitchen. Have you tried making gravy this way? What’s your favorite ingredient to add?

-Samantha