You can use any combination of pan drippings, bone broth, broth, or stock to make a delicious gravy. I keep bone broth on hand and add it to the pan drippings as needed to have enough liquid needed for this gravy. I like a very peppery gravy, so I season it liberally with black pepper and often add minced fresh thyme, rosemary, and tarragon from the garden which is often leftover from seasoning the roast meat.
Author: Jennifer from 1840 Farm
Ingredients
2Tablespoonslard or butter
3Tablespoonsall-purpose flour
1 ½cupswarm pan drippings, bone broth, broth, or stock (or a combination
salt
freshly ground pepper
finely minced fresh herbs(I use thyme, rosemary, and tarragon from the garden)
Instructions
Make the roux to thicken the gravy by adding the lard or butter to a small saucepan set over medium heat. Melt the fat before adding the flour. Whisk to combine and reduce the heat to low. Continue to whisk until the roux is smooth and takes on a bit of color, approximately 2 minutes. If you are using herbs, add them to the roux and cook for 1 minute.
Add the 2 cups of warm drippings, bone broth, stock (or combination of liquid to the roux. Whisk to incorporate and increase the heat to medium. Bring the mixture to a simmer, stirring often to prevent scorching. Simmer gently for 3-5 minutes to thicken the gravy to your desired consistency. Reduce the heat to low. Season with salt and black pepper. Taste for seasoning and adjust as needed.
Notes
Gravy can be kept warm over low heat, stirring often before serving.