New This Month

Pan Gravy from Drippings


Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar Glaze.

  • Yield: Makes 3 cups

Source: Everyday Food, November 2011


  • Pan drippings from Turkey with Brown-Sugar Glaze
  • 1 to 2 cups low-sodium chicken broth
  • 1 cup dry white wine, such as sauvignon blanc
  • 1/3 cup all-purpose flour
  • 1 tablespoon cider vinegar


  1. While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add broth to drippings to measure 4 1/2 cups.

  2. Set pan across two burners and heat over medium. Add reserved fat and white wine. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 3 minutes.

  3. Add flour and whisk to combine. Continue whisking until flour tastes fully cooked, 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, 8 minutes. If desired, strain gravy through sieve. Stir in vinegar. Season with salt and pepper; keep warm until serving.

Cook's Notes

Cider vinegar, with its fresh, fruity tang, is a key ingredient. It brings all the other flavor components into balance.

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