Basic Meat Gravy

Adjust the seasoning of the gravy at the end to make sure it is perfectly balanced.

For a richer flavor, you can add a splash of Worcestershire sauce or soy sauce to the gravy.

To add a touch of sweetness, consider adding a teaspoon of maple syrup or honey to the gravy.

To make a creamy gravy, stir in a bit of heavy cream or sour cream at the end of cooking.

What kind of wine should I use?

First, use a wine you would drink - don't use cooking wine. Match the wine to the drippings. White goes best with chicken, turkey, or pork, and red goes better with beef (but will also work with pork).

How do I deglaze the pan?

Add the wine (or other liquid) to the hot roasting pan (you can put it over a burner if it has cooled too much after taking it out of the oven). Scrape up any stuck on bits using a wooden spoon.

What are pan drippings?

Pan drippings are the flavorful juices and fats that accumulate at the bottom of a roasting pan after cooking meat.

Why use wine in gravy?

Wine adds depth of flavor and acidity to the gravy, balancing out the richness of the meat drippings.

Can I use a different type of flour?

You can use gluten-free flour or cornstarch as a thickening agent if you have dietary restrictions.

What is the purpose of deglazing the pan?

Deglazing helps to scrape up all the flavorful caramelized bits stuck to the bottom of the pan, adding more flavor to the gravy.

How do I adjust the consistency of the gravy?

If the gravy is too thin, continue cooking to evaporate more liquid. If it's too thick, you can add more stock or water to thin it out.

Can I make this gravy ahead of time?

You can make the gravy ahead of time and reheat it before serving. Just adjust the consistency with a little stock or water if needed.

Can I freeze leftover gravy?

You can freeze leftover gravy in an airtight container for up to 3 months. Thaw and reheat gently on the stovetop.

Do I have to use the fat from the drippings?

Using some of the fat from the drippings adds flavor to the gravy, but you can skim off excess fat if desired for a lighter option.

Can I add herbs or spices to the gravy?

You can customize your gravy with herbs like thyme or rosemary, or spices like garlic or paprika for added flavor.

Should I strain the gravy before serving?

If you prefer a smoother consistency, you can strain the gravy through a fine mesh sieve to remove any lumps or solids.

2-Cup Measuring Cup (or larger): For measuring the liquid portion of the pan drippings, wine, and stock accurately so your gravy turns out just right.

Saucepan: Needed for heating and combining the reserved fat from the drippings, flour, and stock to create the gravy. Make sure to choose a saucepan with enough capacity to accommodate the liquid.

Whisk: Perfect for smoothly incorporating the flour into the fat and stock mixture, preventing any lumps from forming in your gravy.

Spatula or Wooden Spoon: Useful for stirring the gravy while it thickens, ensuring it cooks evenly and doesn't stick to the bottom of the saucepan.

Cooking Timer or Watch: To keep track of the cooking time when stirring the gravy to avoid overcooking or burning it. Because no one wants burnt gravy.

Mashed Potatoes: because what's gravy without a creamy, buttery bed to rest upon? The ultimate comfort food combo.

Roasted Vegetables: give those veggies a little extra oomph with a drizzle of savory gravy. It's like dressing them up for a fancy dinner party, but without all the fuss.

Biscuits: gravy and biscuits are like the dynamic duo of the comfort food world. They belong together - like peanut butter and jelly, but way more delicious.

Fried Chicken: take your fried chicken to the next level by smothering it in savory gravy. It's a match made in crispy, juicy, gravy-soaked heaven.

Steak: because who says gravy is just for poultry and pork? Pour it over a perfectly cooked steak for a rich, indulgent treat.