Best 5 Basic Gravy Wo Pan Drippings Recipes

Craving a rich, flavorful gravy to elevate your meals without the hassle of pan drippings? Look no further! Our collection of basic gravy recipes offers a variety of options to suit your taste and dietary preferences. From classic beef gravy to savory vegan gravy, our recipes provide step-by-step instructions to create a smooth, lump-free gravy that will transform your dishes into culinary masterpieces. Discover the secrets of making a velvety gravy using simple ingredients and techniques, whether you're a seasoned cook or just starting your kitchen adventures. Prepare to tantalize your taste buds with our diverse range of gravy recipes, perfect for enhancing your favorite entrees, sides, and even sandwiches.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC GRAVY

Basic Gravy image

Provided by Food Network Kitchen

Categories condiment

Time 45m

Yield About 8 cups of gravy

Number Of Ingredients 5

Ingredients

Turkey pan drippings
Vegetable oil, if needed
2/3 cup all-purpose flour
6 to 7 cups low-sodium chicken broth
Kosher salt and freshly ground pepper

Steps:

Strain the pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty roasting pan across two burners over medium-high heat. Add a splash of water and scrape up any browned bits; add them to the drippings.
Spoon or pour off 1/2 cup of the fat from the drippings and transfer back into the roasting pan. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Set the roasting pan over medium-high heat. Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking, until thickened, 15 to 25 minutes. Season with salt and pepper.

BASIC PAN GRAVY

Basic Pan Gravy image

My children were always calling to ask how I made my gravy without lumps. I made a recipe book for each of them and included my basic pan gravy. They have injoyed the recipes and now we can talk about the grandchildren when they call and not about lumpy gravy! : )

Provided by G Giles @nanagioia

Categories Gravies

Number Of Ingredients 4

Ingredients

2 tablespoon(s) meat drippings or cooking oil
2 tablespoon(s) all-purpose flour
1 cup(s) liquid(water, chicken broth, milk or combo)
- salt and pepper (or garlic powder) to taste

Steps:

After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in a skillet.
Sprinkle the flour over the heated drippings ( or oil), stir constantly so the flour and oil are mixed and the flour cooks about a minute. Gradually add the liquid, stirring constantly until the gravy begins to thicken. Add salt and pepper to taste (I often add a little garlic powder).
Tips: Have your ingredients ready with everyting at your fingertips. Use a large serving spoon. Add liquid gradually and stir quickly (eliminates lumps). Keep heat on medium (too hot causes gravy to thicken too quickly). Gravy keeps cooking and thickening even after it's removed from the pan. Pour it up just before you think it is thick enough(Experience is the best teacher). If gravy is too thick, thin with a little warmed liquid and reheat. End results... you should have a nice gravy and no lumps! :)

PAN GRAVY

Pan Gravy image

Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 4

Ingredients

Roasted meat drippings
1/4 cup all-purpose flour
Chicken broth or water
Salt, pepper and browning sauce, optional

Steps:

Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.

Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BASIC PAN GRAVY FROM DRIPPINGS

Basic Pan Gravy from Drippings image

A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.

Provided by queenbeatrice

Categories Sauces

Time 15m

Yield 3 2/3 cups, 12 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup all-purpose flour
1/3 cup dripping
3 cups broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In skillet or roasting pan, add flour to drippings; blend well.
Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
Add broth; cook until mixture boils and thickens, stirring constantly.
Stir in salt and pepper.

Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7

BASIC GRAVY (W/O PAN DRIPPINGS)

Basic Gravy (W/O Pan Drippings) image

I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.

Provided by Impera_Magna

Categories Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 (10 1/2 ounce) can condensed chicken broth (flavor of your choice, I usually use beef) or 1 (10 1/2 ounce) can condensed vegetable broth, undiluted (flavor of your choice, I usually use beef)
1 -2 teaspoon Worcestershire sauce, to taste
1/4-1/2 teaspoon garlic powder (do not use garlic salt... results will be too salty)
1/4 teaspoon ground pepper (to taste)

Steps:

Melt butter in saucepan over medium heat.
Whisk in flour til well blended.
Slowly add broth, whisking continually.
Add Worcestershire sauce, garlic powder, and pepper.
Cook over medicum heat til thickened, stirring from time to time.
Keep an eye on the saucepan, the thickening process goes quickly.

Tips:

Use high-quality ingredients: The better the ingredients, the better the gravy. Use fresh vegetables, herbs, and spices, and choose a flavorful broth or stock.
Brown your vegetables and meat: Browning adds flavor and depth to the gravy. Be sure to brown the vegetables and meat well before adding the liquid.
Use a roux or slurry: A roux or slurry will help to thicken the gravy and give it a smooth consistency. A roux is made from equal parts butter and flour, while a slurry is made from cornstarch and water.
Simmer the gravy: Simmering the gravy allows the flavors to meld and develop. Simmer the gravy for at least 30 minutes, or longer if you have time.
Season the gravy to taste: Taste the gravy and adjust the seasonings as needed. You may want to add more salt, pepper, herbs, or spices.
Serve the gravy hot: Gravy is best served hot. You can keep the gravy warm in a slow cooker or on the stovetop over low heat.

Conclusion:

Making gravy without pan drippings is easy and delicious. By following these tips, you can make a flavorful and smooth gravy that will complement any dish. So next time you're making a roast or a steak, don't forget to make some gravy to go with it.