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Easy Pan Sauce Gravy Recipe

This document provides a recipe for an easy pan sauce gravy. It begins by explaining how pan sauces and gravies are made by using meat drippings left in the pan after cooking meat. The drippings are removed from the pan by adding liquid and boiling to reduce and intensify flavor. Butter, cream or olive oil are then added to make the sauce creamy. The recipe calls for drippings, stock, flour or cornstarch, salt, and butter, cream or olive oil. Directions are provided for gathering ingredients and cooking the sauce by boiling and reducing it before finishing it with butter. Tips suggest liquids to use and note the sauce must cook over high heat to reduce quickly.

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jen angeles
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123 views2 pages

Easy Pan Sauce Gravy Recipe

This document provides a recipe for an easy pan sauce gravy. It begins by explaining how pan sauces and gravies are made by using meat drippings left in the pan after cooking meat. The drippings are removed from the pan by adding liquid and boiling to reduce and intensify flavor. Butter, cream or olive oil are then added to make the sauce creamy. The recipe calls for drippings, stock, flour or cornstarch, salt, and butter, cream or olive oil. Directions are provided for gathering ingredients and cooking the sauce by boiling and reducing it before finishing it with butter. Tips suggest liquids to use and note the sauce must cook over high heat to reduce quickly.

Uploaded by

jen angeles
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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1/11/2020 Easy Pan Sauce Gravy Recipe

Pan Sauce Gravy

Total: 35 mins

Prep: 15 mins

Cook: 20 mins

Yield: About 1 1/4 cups (5 servings)

56 RATINGS

Pan sauces and gravies are the classic way of finishing off a meat dish. They use the drippings, or fond, remaining in the bottom
of a pan after cooking meat to use every bit of flavor. These drippings are removed from the bottom of the pan by adding liquid
and stirring, scraping the bottom of the pan with a spoon or wire whisk, to dissolve the bits. Then the sauce is boiled to reduce
and intensify the flavor, and finally, butter, cream, or olive oil are added to make the sauce creamy and smooth.

The fond is so flavorful because it is a combination of new compounds made during the heating of meat fibers. There are both
protein and sugar molecules in meat. When these molecules are heated, they break down and combine to form new compounds
that are very flavorful, in a chemical reaction called the Maillard reaction. That's why it's so important to use every last bit of the
drippings in a pan sauce or gravy.

Follow these steps every time you want to make a pan sauce or gravy.

Ingredients

2 tablespoons drippings
1 1/2 cup stock (or wine, or water)
1/4 cup water
1 tablespoon flour (or cornstarch)
1/4 teaspoon salt (or more if needed)
2 tablespoons butter (or cream, or olive oil)

Steps to Make It

01 Gather the ingredients.

02 After you have browned the meat and removed it from the pan, there will be bits of meat and browned fat stuck to the
bottom of the pan. You may want to skim off some of the liquid fat before you start making the pan sauce. Make sure
you have about 2 tablespoons of drippings in the pan.

03 Add 1 1/2 cups stock, wine, or water to the pan.

04 Bring the mixture to a boil, scraping with a spoon or wire whisk to loosen the drippings from the pan.

05 In a small bowl, combine 1/4 cup water with the flour and mix until smooth.

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1/11/2020 Easy Pan Sauce Gravy Recipe

06 Stir flour mixture into the pan and bring to a boil. Boil for about 5 minutes to reduce the sauce and so the sauce
thickens.

07 Add salt to taste. Keep tasting the sauce; when you have added enough salt, the flavor will suddenly blossom.

08 Remove pan from heat and whisk in butter, cream, or olive oil until smooth.

09 Serve immediately.

10 Enjoy on your favorite dishes.

Tips
■ For liquids, you can use chicken stock, beef broth, wine, water, or fruit juice with a bit of lemon juice.
■ When you add the liquid, scrape the bottom of the pan with a heavy spoon to make sure all of the drippings
are released.
■ The sauce must cook over high heat to reduce quickly so the meat (which is waiting on the side, covered
with foil, or in a low oven) doesn't dry out or get cold.
■ We like adding a tablespoon of butter to finish the sauce, but you can also use heavy cream or olive oil.
■ For a pan gravy without flour, try this recipe.

Recipe Tags:

Sauce Pork Gravy Dinner French

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