How to Make Pan Gravy from Scratch

Making old-fashioned gravy use pan dripping is one of the best ways to make gravy. It is best when made just seconds before everyone sits down to eat. This way, the gravy comes out flavorful. Here is how to make pan gravy from scratch using two thickening methods: corn starch and flour.

Whether you make pan gravy using corn starch or flour, you will always start with the pan drippings. As a general rule, you will need to keep 2 tablespoons of drippings for every 2 cups of gravy you need to make.

Making Pan Gravy with Corn Starch

Take the roast out of the pan and set aside. In a saucepan, over medium-high heat, add in 2 tablespoons of the meat drippings. In a measuring cup, add in ¼ cup of water and 2 tablespoons of corn starch and stir to dissolve. Add to the drippings and blend well with a whisk, until the gravy begins to thicken. You can add in other liquids as well such as cream, stock or milk. You can add in a little at a time until you reach the consistency you want, usually adding about 1 ½- 1 ¾ cup. You will end up with about 2 cups of pan gravy since there is some evaporation that will occur in the cooking process.

Making Pan Gravy with Flour

Take the roast out of the pan and set aside. In a saucepan, over medium-high heat, add in 2 tablespoons of fat drippings. Add in 1 tablespoon of flour and stir until well blended with a whisk. You can add up to 1 more tablespoon of flour if you wish. Once the flour has thickened and gravy is smooth, you want to continue to cook and stir the gravy so that the flour browns. You can add up to an additional 2 cups of liquid. You can add in more fat drippings or you can add in cream, water, milk or stock. Evaporation will occur so you will end up with 2 cups of gravy in the end.

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