Roast Gravy
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This is my basic recipe for gravy when I have cooked a roast. Anytime you have pan drippings, you can make this gravy. The meat and seasonings may change, but the basic recipe remains the same.
Ingredients
- Drippings from braised, roasted or pan fried meat
- 1 cup of an appropriate broth (beef or chicken) if you don’t have enough braising liquid.
- 1/4 cup of cold water
- 1 Tbsp of Corn starch
- 1-2 tsp of Kitchen Bouquet
- Cracked pepper, 1/2 to 1 tsp
- Optional, for more depth of flavor: 1 tsp vinegar, 1 Tbsp of tomato paste, and/or 1/2 cup of sour cream.
Instructions
- When done roasting, remove the meat from the pan to allow it to rest.
- Pour the drippings into a small sauce pan.
- Add the cup of broth to the drippings and bring to a low boil.
- Mix the cold water, corn starch, and Kitchen Bouquet.
- Bring to a boil again to thicken.
- Add the cracked pepper.
- Taste and adjust for salt.
- Add any optional ingredients.
- If you would like to make a richer gravy with a stroganoff flavor, you can add 1/2 to 1 cup of sour cream and stir through.