Pan Gravy
Quick pan gravy made from roasting drippings, finished with butter and lemon.
- turkey pan drippings, strained, fat skimmed — reserve 2 tbsp fat separately
- reserved dripping fat, skimmed from drippings2 tbsp
- all-purpose flour2 tbsp
- unsalted butter1 tbsp
- lemon juice
- 1
Strain the pan drippings through a fine-mesh strainer into a measuring cup. Skim off the fat and reserve 2 tbsp of fat separately.
- 2
In a saucepan over medium heat, combine the 2 tbsp reserved fat and 2 tbsp all-purpose flour. Cook, stirring constantly, for 2–3 minutes until the roux smells nutty.
medium - 3
Gradually whisk in the strained drippings and bring to a simmer, stirring until thickened to your liking, about 5 minutes.
medium - 4
Remove from heat and finish with 1 tbsp butter and a squeeze of lemon juice. Adjust seasoning to taste.
Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.