Gravy

Ingredients

• 4 tbsp pan drippings fat – skimmed from roasting pan
• 2 tbsp unsalted butter – use as needed to reach 4 tbsp total fat
• 4 tbsp all-purpose flour
• 2 cups low-sodium stock
• 0.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground

Instructions

1. After roasting, set the pan over medium heat. Tilt and spoon off most of the fat, then measure out 4 tbsp pan drippings fat and return it to the pan.
2. Add unsalted butter if needed to reach a total of 4 tbsp fat, melting it and combining with the drippings.
3. Sprinkle in the all-purpose flour and whisk constantly to form a smooth roux. Cook until blond to light brown, 2–3 minutes, scraping up browned bits.
4. Gradually whisk in the low-sodium stock, starting with a small splash to loosen the fond, then adding the rest in a slow stream until smooth.
5. Bring to a simmer and cook, whisking occasionally, until glossy and thick enough to coat the back of a spoon, 5–8 minutes.
6. Season with the kosher salt and black pepper, adjusting to taste.
7. Strain through a fine-mesh sieve into a warm gravy boat for a smoother texture, if desired.
8. Rest 2 minutes to let bubbles subside, then serve hot.