Best 2 Pan Juice Gravy Recipes
Pan juice gravy is a culinary treasure that elevates the flavors of any dish it accompanies. Made by harnessing the essence of roasted meats, vegetables, or sautéed ingredients, this versatile sauce adds richness, depth, and complexity to various cuisines worldwide. Whether you're a seasoned chef or a home cook seeking to elevate your culinary repertoire, pan juice gravy is an essential skill to master. This comprehensive guide provides three distinct recipes, each offering a unique take on this classic sauce. From the classic brown gravy to the aromatic red wine gravy and the light and flavorful white wine gravy, these recipes cater to diverse palates and preferences. With step-by-step instructions, insightful tips, and helpful variations, this guide empowers you to create exceptional pan juice gravy that will transform your meals into memorable dining experiences.
Here are our top 2 tried and tested recipes!
INSTANT POT® PAN JUICE GRAVY
This gravy uses the natural liquid from chicken, pork, beef, or turkey after it has cooked in the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).
Nutrition Facts : Calories 149.7 calories, Carbohydrate 3.7 g, Cholesterol 69.9 mg, Fat 3.1 g, Protein 25.2 g, SaturatedFat 1.3 g, Sodium 253.4 mg
PAN JUICE GRAVY
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)
- In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.
- When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.
Tips:
- Use a flavorful cut of meat: The type of meat you use will greatly affect the flavor of your gravy. Choose a cut that is well-marbled and has a good amount of connective tissue, such as chuck roast, short ribs, or brisket.
- Brown the meat well: Browning the meat before making the gravy will help to develop its flavor and create a rich, dark color. Be sure to brown the meat in a hot pan over medium-high heat.
- Deglaze the pan: After browning the meat, deglaze the pan with a liquid such as water, broth, or wine. This will help to loosen any browned bits stuck to the bottom of the pan and add flavor to the gravy.
- Simmer the gravy: Once you have added the liquid to the pan, bring it to a simmer and let it cook for at least 30 minutes. This will help to develop the flavor of the gravy and thicken it.
- Season the gravy to taste: Once the gravy has simmered, season it to taste with salt, pepper, and other herbs and spices. You can also add a dollop of butter or cream to make the gravy richer.
Conclusion:
Pan juice gravy is a delicious and easy way to add flavor to your favorite dishes. By following these tips, you can make a pan juice gravy that is rich, flavorful, and perfect for any occasion.
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