After roasting meat, transfer to a serving platter. Pour pan drippings into a 2-cup glass measure. Scrape the browned bits from the pan into the cup. Skim and reserve fat from drippings.
This simple gravy can be made form any type of cooked meat drippings.
Watch how this recipe comes together on HSTV.com.
Servings and Ingredients
|¼ c. pan drippings from meat|
|2 to 4 tbsp Hy-Vee Select olive oil|
|¼ c. Hy-Vee all-purpose flour|
|½ to 1 c. Hy-Vee 33% less sodium chicken broth|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- 2-cup glass measure
- Medium saucepan
Measure fat, adding olive oil if necessary to make 1/4 cup.
Pour fat into a medium saucepan. Stir in flour. Add enough broth to remaining drippings in glass measure to equal 2 cups. Add all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season with salt and black pepper.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 35mg
- Total Carbohydrates: 3g
- Protein: 1g