A classic homemade gravy made from flavorful pan drippings, aromatic vegetables, and stock, then thickened with a simple roux. This versatile sauce adds rich depth to roasted meats, mashed potatoes, and countless comfort dishes—from pot pies to breakfast hash—making it a staple accompaniment for hearty meals.
Pour the roasting pan solids and juices through a sieve lined with cheesecloth into a large measuring cup or bowl. Press against the solids firmly with the back of a wooden spoon or potato masher to extract as much liquid as possible. Discard the solids.
De-fat the liquid or pour it into a gravy separator.
In a saucepan with your stove burner on high, heat the olive oil until the first wisp of smoke appears, then mix flour into the hot oil to make a cooked blonde roux for thickening the gravy (1 tablespoon of flour and oil per 1 cup of stock). Stir constantly‚ roux burns very easily‚ until smooth. Be sure to scrape all sides of the pan.
Reduce the heat to medium and add the stock to the hot roux in a steady stream, stirring or whisking as you go.
Stir until the gravy is thick enough to coat the back of a spoon. Taste and adjust with salt or pepper as needed. Pour into a serving vessel and serve hot.
Recipe Note
Butcher’s Recommendation:
Throughout the cooking process, you've basted the roast and there is an accumulation of juices among the aromatic ingredients that are rich in flavor. Once you remove the roast from the pan, you'll be left with just the liquid and aromatics. You should have 2 to 4 cups of liquid. If you don't have quite that much, add stock to make up to 4 cups total.
Serving Suggestions:
Don't worry about a few lumps‚ you can run the gravy through a sieve into your gravy boat, if necessary.
