Creamy, flavorful and lump free, this broth-based gravy is easy to pull off, even with those finicky in-laws looking over your shoulder.
Makes about 2 cups, enough for 8 servings
- 1/4 cup pan drippings
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth, divided
- Fine sea salt, to taste
- Ground black pepper, to taste
Transfer juices and bits from the roasting pan — turkey, pork, beef, lamb, chicken or roasted vegetables — to a bowl. (If bits are stuck, place the pan over medium-low heat and deglaze by adding a splash of broth and scraping them up.) Set the bowl aside for a few minutes and then skim fat from top and discard.
Melt butter in a large skillet over medium heat. Whisk in pan drippings and flour. Cook, stirring constantly, 1 minute.
Vigorously whisk in 1 cup of the broth until all lumps are gone, and then whisk in remaining broth. Bring to a boil, reduce heat to medium-low and simmer until thickened, 2 or 3 minutes.
Season with salt and pepper.