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Basic Pan Gravy

Source of Recipe

Aunt Saunny

2 tablespoons meat drippings
2 tablespoons all-purpose flour
1 cup liquid (beef or chicken broth, water, meat juices, or a combination of them)
Salt and pepper, to taste

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 the skillet. If you're not sure about how much is left in the pan, pour off all the drippings and measure 2 tablespoons back into the skillet. Heat up the drippings over medium-low heat. Sprinkle the flour over the heated drippings, and stir it constantly so that the flour "cooks" for about a minute. Then gradually add the liquid, stirring constantly, until the gravy begins to thicken and bubble. Add the salt and pepper. Remove the skillet from the heat, pour the gravy into your prettiest gravy boat, and you're done.

"But," you moan, "I've tried that before and it was a disaster." Well, you probably tried it once and never tried it again, or you waited too long before your second attempt. I cannot emphasize enough that perfect gravy comes with the knowledge and skill born of frequent practice. But here are some tips:

Have your ingredients ready. Don't get your flour browned in the pan and then have to stop and go find your broth. Have everything at your fingertips. Use a broad-bottomed stirrer. I have an ancient wooden spoon that has a flat spot worn on the bottom from stirring gravy. Stir quickly and vigorously, especially when you start adding the liquid. Add the liquid a little at a time - gradually. If you pour it in all at once, you'll get lumps for sure. Pay attention to the heat. Too hot, and your gravy will thicken too quickly. Gravy tends to keep thickening even after it's removed from the pan. Pour it up just an instant before you think it's thick enough. (This is one place where experience is the best teacher.) If you think your gravy is too thick, just thin it with a little of the warmed liquid (milk, water, whatever) and reheat. If you do end up with some lumps, don't throw yourself off a cliff - just strain it.