How To Make Brown Gravy From Drippings: Elevate Your Roast Dinner

In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast dinner with a rich and savory brown gravy made from the pan drippings. This technique is a game-changer for any home cook looking to elevate their roast dinner to the next level.

What's a Roast Dinner Without a Delicious Gravy?

What's a roast dinner without a wonderfully tasty gravy to bring all the flavors together? A good gravy can make or break the dish, and for many of us, it's a staple of a classic Sunday roast. But have you ever struggled to make a decent gravy from scratch? You're not alone.

In this article, we'll show you how to make a mouth-watering brown gravy from the pan drippings of your roast, using a simple and foolproof method that requires just a few ingredients and some basic cooking techniques.

The Importance of Pan Drippings

Before we dive into the recipe, let's talk about the importance of pan drippings. Pan drippings are the flavorful liquid that remains in the pan after cooking a roast. They're a treasure trove of flavor, rich in browned bits, meat juices, and spices. By using these drippings to make your gravy, you'll infuse your gravy with a depth of flavor that's hard to replicate with store-bought gravy mixes.

How to Make Brown Gravy From Drippings: The Recipe

Now that we've covered the importance of pan drippings, let's move on to the recipe. Here's how to make a delicious brown gravy from the pan drippings of your roast:

Ingredients:

Collecting Pan Drippings:

To collect pan drippings, make sure to deglaze the pan after cooking your roast. This involves adding a small amount of liquid (such as wine or broth) to the pan and scraping up any browned bits with a wooden spoon or spatula. This will help loosen the drippings and make it easier to collect them. Transfer the pan drippings to a measuring cup or a small saucepan and set them aside to cool.

Making the Gravy:

  1. Melt the butter or heat the oil in a small saucepan over medium heat.
  2. Add the flour and whisk together to make a roux, cooking for 1-2 minutes or until the mixture is lightly golden.
  3. Gradually add the pan drippings, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens.
  4. Add the warmed broth, mustard, and Worcestershire sauce (if using) and whisk until smooth.
  5. Season the gravy with salt and pepper to taste.

Tips and Variations:

Here are a few tips and variations to help you take your brown gravy to the next level: