Pan gravy is classically made with the drippings of a roast. This method applies to any number of roasted meats: beef, lamb, pork, chicken, turkey. It’s easiest to make the gravy right in the pan that the meat was roasted in.

　　

Ingredients

makes about 1 1/2 cups

　　1 tablespoon fat

　　1 tablespoon unbleached flour

　　1 1/2 cups broth or water

　　Salt

　　Fresh-ground black pepper

　　

Step 1

Remove the roast from the pan and transfer to a warm place. Pour or skim off all but: 1 tablespoon fat.

　　

Step 2

Put the pan over a low flame and stir in: 1 tablespoon unbleached flour.

　　

Step 3

Cook for a few minutes, stirring constantly, and then add slowly, whisking all the while to avoid lumps: 1 1/2 cups broth or water.

　　

Step 4

Keep cooking the gravy, stirring all the while, until it reaches a boil. Be sure to scrape up all the brown bits stuck to the bottom of the pan; they contribute lots of flavor to the sauce. Season with: Salt, Fresh-ground black pepper.

　　

Step 5

Pour through a strainer if there are lumps.

　　The Art of Simple Food