October 11, 2014

Dripping Gravy

Print Friendly, PDF & Email

While your roast beef or bird sits, whip up some gravy using the flavourful drippings and pan juices. The browned bits in the bottom of the roasting pan make gravy taste more intense. This recipe is somewhat freeform, since the amount of drippings from a roast will vary. To eliminate guesswork and last-minute stress, I actually prefer to make Land of Plenty Gravy (which is pan gravy supplemented with Hasty Gravy made in advance). To find out more, hop on My Gravy Train.

Drippings from roast beef or bird
About 3 cups (750 mL) low-sodium chicken or beef stock
1/2 to 1 cup (125 to 250 mL) dry wine (red/white) or unsweetened hard cider, to taste
1/2 cup (125 mL) all-purpose flour
1 tbsp (15 mL) soy sauce or worcestershire sauce
1 tsp (5 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
Browning to taste

Using rubber spatula to scrape roasting pan, pour drippings into gravy separator, separating fat from juices. Pour juices into large measuring cup. Add enough stock to equal 4 cups (1 L).

Return roasting pan to medium heat. Add wine or cider. Cook, scraping pan with whisk 1 minute, or until almost evaporated. Add stock mixture. Boil 1 to 2 minutes, scraping pan with whisk. Using fine-mesh strainer, strain back into measuring cup.

Add 1/4 cup (60 mL) fat from drippings to roasting pan. (Discard remaining fat or reserve for impromptu gravies.) Heat on medium. Whisk in flour 1 to 2 minutes, or until turning golden. While whisking constantly, gradually add stock mixture until smooth. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, reduce heat to medium-low and simmer 3 to 5 minutes, or until thickened and bubbly.

Remove from heat. Adjust salt. Stir in browning.

  • Using a gravy separator (a small jug with a spout at the bottom) is the easiest way to separate drippings. The fat floats on top of the juices.
  • Instead of wine or cider, you can use marsala or sherry cut half and half with stock. If you don’t want to use alcohol, substitute low-sodium stock.
  • Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
  • The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.

Gluten-Free Dripping Gravy
Omit flour. Make sure stock is cold. In medium measuring cup, stir together 1/2 cup (125 mL) stock mixture and 6 tbsp (90 mL) cornstarch until smooth. After adding fat to pan, give cornstarch mixture a big stir and whisk it in carefully (it will sputter). While whisking, pour in remaining stock mixture. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, cook, whisking often, 1 minute, or until thickened. Remove from heat. Adjust salt. Stir in browning.

Credit: Susan Sampson
Tested in Imperial