Don’t know what to do with pan juices? Learn how to make gravy from drippings so you can make an easy from scratch sauce for your roasted meat. Make it for Sunday Supper or for holiday dinners.
When I see someone use a gravy packet, I die a little inside. Don’t they know how ridiculously easy it is to make homemade gravy?!
Rather than trying to cram all of my knowledge about making gravy from drippings into one long post, I decided to post the pan gravy recipe on its own.
This guide is helpful for those who find themselves with meat drippings leftover and wondering what to do with them. You know you shouldn’t throw it away but don’t know where to begin.
Or maybe your recipe tells you how to roast your meat but doesn’t tell you how to make gravy from drippings. Now you’re on the internet looking, which brought you here.
Dripping, also known usually as pork dripping or beef dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz.
What is pan gravy?
Pan gravy is a sauce made from meat drippings left behind in the pan. Drippings refer to the seasoned but not thickened juices extracted from the roasted meat.
You don’t want to throw away these fat drippings because there is so much flavor in them.
When you think of gravy, you often think about turkey gravy from drippings like with my Stuffed Turkey Breast, but you can also have chicken, beef, and pork drippings (which are delicious in sausage gravy recipe for 2).
Ingredients For Gravy From Drippings
To make this gravy recipe with drippings, you’ll need the following ingredients:
- Pan drippings: Comes from roasting your meat
- Butter: You may not have enough drippings, so you’ll need to additional fat.
- Flour: Thickens your gravy by making a roux. You can also substitute cornstarch.
- Broth: Use broth that complements your meat (chicken broth for chicken and pork, beef broth for beef and lamb)
- Milk: Adds some creaminess
- Salt: The amount used will be determined by how salty your drippings and broth are
How to Make Gravy From Drippings | EASIEST METHOD EVER!
FAQ
What is the meaning of meat drippings?
Can you buy meat drippings?
What does dripping taste like?
What are drippings in cooking?
In Cooking, what are Drippings? In cooking, drippings or pan juices are the juices that accumulate at the bottom of the pan when you are roasting, frying or sautéing meat. You will sometimes see the word drippings applied to other foods that secrete liquid when being cooked.
What is meat drippings?
You will sometimes see the word drippings applied to other foods that secrete liquid when being cooked. Meat juices tend to have an extremely concentrated flavor, and are quite useful in making sauces or gravy that will go with the meat you’ve cooked. It’s a combination of meat blood and excess fat that drops from the meat as it is cooked.
What are drippings & how do you use them?
Drippings are the juices produced from cooking meat. Some people also like to use the juices in the pan, since they do contain oil, to sauté other ingredients that will be combined in a dish. Again you may want to loosen the drippings with a little bit of liquid.
How long has dripping been a food?
According to Taste, dripping has been around as long as British folks have been roasting meats, making it a centuries-old food. Changes in cooking methods made it more of a working-class food in the 20th century, but prior to that, it was pretty prestigious.