Panfried gravy refers to gravy made with a roux. A roux is a paste of fat and flour that is cooked until the flour taste goes away and the flour and fat begin to brown. The keys to making good panfried gravy are the ingredients, the proportions and the seasoning. It only takes a few minutes to make good gravy once you have the ingredients and equipment set out. Use a large skillet or saute pan and a whisk.
Ingredients
Step 1
Decide how much gravy you want to make. If you want a pint of gravy, for instance, you'll need 2 cups of liquid. The liquid can be broth, drippings, water or milk. Broth and drippings add a meaty, salty flavor to the gravy. Milk gives a creamy taste, a good background for crumbled sausage or other savory flavorings. Add 2 to 4 tbsp. of wine or sherry, if you like the flavor.
Step 2
Choose the thickness of your gravy. For thin gravy, use 1 tbsp. of fat and 1 tbsp. of flour for each cup of liquid. You'll need 2 tbsp. of fat and 2 tbsp. of flour per cup of liquid for a medium gravy, and 3 tbsp. each of fat and flour per cup of liquid for a thick gravy. If you're not sure, use 2 tbsp. of each.
Step 3
Choose seasonings. You'll want salt and pepper, but you might also want to add herbs such as sage or thyme leaves. Crumbled, browned sausage or cooked, chopped giblets add flavor and texture to the gravy.
Step 4
Decide on the fat you will use. Drippings from a roast give color and a meaty flavor to the gravy. Butter gives a different flavor, creamier than drippings. Oil doesn't contribute much taste, so if you use oil, use a flavorful broth and add enough salt and pepper to flavor the gravy.
Procedure
Step 1
Measure all of your ingredients and line them up near your stove. For a pint of medium gravy, for instance, you'll need 4 tbsp. of fat, 4 tbsp. of flour, 2 cups of liquid, and salt and pepper. You might also want to add 1 tbsp. of finely chopped fresh herbs, and 2 tbsp. of sherry or 4 tbsp. of wine.
Step 2
Heat your skillet over medium-high heat and add the fat. If you are using butter or drippings, there may be some water in the fat. Cook it until it stops sizzling, which means the water has evaporated.
Step 3
Dump in the flour all at once and stir briskly with the whisk until the fat and flour are completely combined. Let the roux bubble and simmer over medium heat until it begins to brown, which lets you know the raw floury taste has cooked out of the roux.
Step 4
Pour in the broth, pan juices or milk into the roux, stirring briskly to combine the roux and liquid. If you let the roux cook long enough, you won't have any lumps because the fat coats the flour particles and keeps them from turning lumpy when you add the liquid.
Step 5
Taste the gravy and add salt and pepper. Add any fresh herbs you want to use now, and the sherry or wine, sausage or giblets. Stir to combine all of the ingredients. Let the gravy cook until it thickens, stirring occasionally. Pour the hot gravy into a pitcher and serve immediately.
Tips and Warnings
- To use pan drippings, pour a cup of broth, water or wine into the roasting pan and set it over medium heat on the stove. Stir constantly, scraping up bits of flavor from the bottom of the pan, until the mixture comes to a boil. Strain it into a glass measuring cup or gravy separator. Pour off or spoon off the fat into another container. Measure out enough fat for your needs. Use the deglazing broth as part of the liquid for your gravy.
Things You'll Need
- Liquid
- Fat
- Flour
- Salt
- Pepper
- Fresh herbs
- 2 to 4 tbsp. wine or sherry
- Crumbled, browned sausage
- Chopped, cooked giblets
- Large skillet or saute pan
- Whisk
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