top of page

Rich & Savory
Pan Dripping Gravy:

Pan Dripping Gravy

Don’t forget to check out my Instagram account  – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!

This gravy is an absolute delight, boasting a heavenly richness and depth of flavor that effortlessly enhances any roast dinner. Its velvety texture and savory aroma weave an irresistible spell, tantalizing taste buds with each spoonful. Crafted from the precious pan drippings of a perfectly roasted meat, this dark and luscious elixir exudes a symphony of flavors, from the caramelized notes of onions to the comforting warmth of butter and broth.

You Will Need

  • Pan drippings from a roast (beef, chicken, turkey, etc.)

  • 2 cups beef or chicken broth (depending on the meat you roasted)

  • 1/4 cup all-purpose flour

  • 1/4 cup unsalted butter

  • Salt and pepper to taste

Thank you so much for supporting my site

A basic recipe for mouth watering  gravy using the drippings from beef roast or  whatever you have roasted, turkey, chicken, pork roast. Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth too.


  1. After roasting your meat, remove it from the roasting pan and set it aside to rest. Pour the drippings from the roasting pan into a fat separator or a bowl and let it sit for a few minutes. This allows the fat to separate from the meat juices.

  2. Skim off the fat from the drippings and discard it, or you can save it for other cooking purposes.

  3. In a saucepan, melt the unsalted butter over medium heat.

  4. Gradually whisk in the all-purpose flour until you have a smooth mixture, known as a roux. Cook the roux for a few minutes until it turns a light golden color, stirring constantly to avoid burning.

  5. Slowly pour the separated drippings into the saucepan with the roux, whisking continuously to avoid lumps.

  6. Add the beef or chicken broth to the mixture while continuing to whisk. Bring the gravy to a gentle simmer.

  7. Allow the gravy to simmer for a few minutes until it thickens to your desired consistency. If it becomes too thick, you can add a bit more broth or water to adjust the thickness.

  8. Season the gravy with salt and pepper to taste. Remember that the drippings might already be salty, so taste before adding more salt.

  9. Once the gravy has reached the desired consistency and flavor, remove it from the heat.

  10. Pour the gravy into a serving jug or a gravy boat.

  11. Serve the roast dripping gravy alongside your roasted meat and enjoy!

Feel free to customize the gravy by adding herbs, spices, or other flavorings to suit your taste. This savory sauce will undoubtedly elevate your roast dinner and make it even more enjoyable.

Gravy Recipes

Thank you so much for supporting my site

To make the roast dripping gravy darker and richer in color,
you can follow these additional steps:

  1. Add caramelized onions: Sauté thinly sliced onions in a separate pan until they become brown and caramelized. This will add a deep, dark color and a sweet flavor to the gravy. Once caramelized, mix them into the gravy before serving.

  2. Use beef or chicken stock with a dark color: Opt for a beef or chicken stock that has a rich, dark color. You can find darker stock in some stores, or you can make your own by roasting beef or chicken bones before making the stock.

  3. Use dark soy sauce: A small amount of dark soy sauce can deepen the color of the gravy without overpowering the flavor. Be cautious not to add too much as it can make the gravy overly salty.

  4. Browning sauce or gravy enhancer: These commercial products can be used sparingly to intensify the color of the gravy. They are concentrated and have a dark hue, so only a small amount is needed.

  5. Browning the roux: When making the roux (butter and flour mixture), cook it for a little longer until it becomes a darker shade of golden brown. However, be careful not to burn it, as that will impart a bitter taste to the gravy.

  6. Use the fond from the roasting pan: After removing the roasted meat from the pan, you can deglaze the pan with a little bit of broth or water. Scrape up all the browned bits (fond) from the bottom of the pan as they are packed with flavor. Add this liquid to the gravy for a darker color and enhanced taste.

Remember that the color of the gravy should not be the only focus. Balancing the flavors and achieving a rich, savory taste is equally important. Be cautious with any additional seasoning you use, so it complements the overall flavor profile of your roast dinner.

Thank you so much for supporting my site

bottom of page