There are lots of ways to make gravy from aroast.
Some can get rather complicated.
What we do is simple.
Simply Recipes / Elise Bauer
you’ve got the option to easily build a luscious, lip smacking gravy from the pan drippings!
As soon as the roast is done cooking, we remove it to a cutting board to rest.
Well use either cornstarch or flour to thicken the gravy, the process is similar for both.
Simply Recipes / Elise Bauer
So usually you need a little less cornstarch than flour for the equivalent thickening power.
It will also lose some thickness if refrigerated and reheated.
Browning adds more flavor to the gravy and gets rid of the raw flour taste.
Simply Recipes / Elise Bauer
You’re basically making a roux.
Can You Freeze Gravy?
Freeze gravy in freezer-safe containers or zip-top bags for up to 3 months.
Simply Recipes / Elise Bauer
Thaw in the refrigerator.
Freeze any unused drippings for future shortcut gravy when you’re serving things likemashed potatoesormeatloaf.
How Long Can Gravy Be Refrigerated?
Simply Recipes / Elise Bauer
Store gravy in an airtight container in the refrigerator for up to 5 days.
Lumpy Gravy?
Here’s a Fix!
Simply Recipes / Elise Bauer
Or transfer it to a blender or food processor.
Alternately, run it through a strainer and leave the lumps behind.
Remove the roast from the pan.
Don’t skip this part.
Those brown bits will bring a lot of flavor to the gravy.
Finish they gravy by following the directions in Step 3 and beyond for either flour or cornstarch.
Don’t forget to add the savory pan juices to your gravy for an extra flavor boost.
The “drippings” are browned juices and fat.
All of the flavor a gravy you make from the drippings comes from those browned bits.
You need fat as a base for the gravy.
The browned bits are the best part!
Remove excess fat leaving 4 tablespoons of fat, plus juices and browned drippings in the pan.
Use a metal spatula to scrape up any drippings that are sticking to the pan.
Place the pan on the stovetop on medium high heat.
Quickly whisk so that the flour gets incorporated.
Let the flour brown a bit if you want, before adding liquid in the next step.
(You’ll probably need to add 3 to 4 cups of liquid.)
Taste first and then add salt and pepper to taste, if needed.
Dissolve 4 tablespoons of cornstarch in the minimum amount of water needed to make a thin pasteabout 1/2 cup.
Whisk until the gravy begins to thicken.
You will probably add about 3 to 4 cups of liquid all together.
If the gravy isn’t thick enough, make more cornstarch slurry and whisk it into the pan.
