Mastering the art of making gravy from drippings is a culinary skill that can take your home-cooked meals from ordinary to extraordinary. Whether you’re hosting a festive holiday dinner or creating a classic roast dinner, learning how to use the pan drippings and roast juices to make gravy is essential.
I will walk you through the step-by-step process of creating rich, flavorful gravy that pairs perfectly with roasted meats, poultry, and even vegetarian dishes. Get ready to elevate your cooking game and impress your guests with this essential recipe.
Rich, velvety gravy from drippings is the quintessential finishing touch to any hearty meal. Making gravy this way using the meat drippings as the base for gravy elevates roast dinners to unparalleled heights of flavour. This simple yet indispensable sauce transforms humble leftover drippings into the final piece of an epic roast dinner.
Gravy is the unsung hero of any roast dinner, bestowing a richness and depth of flavour that elevates every bite to a sublime experience. How can you have a roast dinner without gravy?!
This gravy’s velvety texture perfectly complements the tender, succulent meat, as it is made using the drippings from the meat you are cooking. As it drizzles over roasted vegetables and fluffy roast potatoes, the gravy ties everything together on the plate.
Why you’ll love this Gravy From Drippings recipe
I love how this recipe uses the leftover vegetables in the fridge combined with the drippings and fats from the roast dinner. Combining the two creates a beautiful gravy.
Gravy has the ability to transform ordinary meals into extraordinary feasts.
You can create this gravy recipe using any meat and vegetable mix.
This gravy recipe is quick to make while the meat is resting and the last few side dishes finish cooking in the oven.
Gravy is so comforting. It reminds me of family meals with loved ones. I can’t imagine a roast dinner without this gravy made from dripping. It’s so easy to make and its a great way to up leftover and waste vegetables the meat has been cooking on.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Mix of vegetables
The best part of this recipe is you can use any vegetables you like in the roasting tin. We often end up using any vegetables that might be a bit past their best, and that we have too many of or deliberately bought for a certain flavour.
In summer for example we use more tomatoes, red onion, bell peppers and even chillies. Most of the time we keep it simple with carrots, onions, garlic and celery.
Vegetable Oil
Vegetable oil is a versatile cooking oil with a neutral flavour, ideal for frying, sautéing, baking, and salad dressings, ensuring dishes achieve the desired texture and taste. It is also a lot cheaper than olive oil at the moment and easy to find in supermarkets.
Stock Cubes
Stock cubes are convenient flavour enhancers made from dehydrated vegetables, herbs, and seasonings, providing a quick and easy way to add depth to soups, sauces, and gravies.
I use chicken and vegetable stock cubes for this gravy but I recommend changing the stock cubes to compliment the meat you are cooking. For example, if you are making a lamb gravy, use a lamb stock cube.
Cornflour
Cornflour, derived from corn kernels, is a fine powder used as a thickening agent in sauces, gravies, and desserts. It ensures a smooth and consistent texture without altering the flavour of dishes.
How to make gravy from roast juices – Step by Step
Keep scrolling to find the full printable instructions and ingredient quantities.
Roughly chop the vegetables and make a bed for the meat to sit on. Drizzle over the oil.
Place your chicken or other meat on to the bed of vegetables and cook the meat how you would normally.
Once the chicken or other meat is cooked, remove from the roasting tin and wrap them it up on a plate to rest before serving. Place the roasting tin on the hob and put it on a medium heat.
Add the stock cubes into the roasting pan along with 500ml of boiling water. (You might need more water depending on how much gravy you want to make. If this is the case add 1 more stock cube.)
Bring the gravy to a light simmer. Using a wooden spoon or silicone whisk keep the gravy moving. It will start to reduce. You can leave it for as long as you want it to make the consistency you like. However, I would recommend 5 minutes.
In a small bowl add the cornflour and a few drops of water at a time, to mix it into a paste. Add the cornflour mix to the gravy mixture in the roasting pan.
Carefully pour the hot gravy into a large jug through a sieve to remove the vegetables and any lumps.
Pour the gravy into your gravy boat or jug and it’s ready to serve. Best served hot but can be reheated.
Top Tips
This recipe is a great way to use up vegetables that have gone past their best. Even peelings and leftover vegetables from meals work really well.
Freeze the gravy in zip lock / freezer bags. You can lay them out flat so they freeze more quickly and then defrost really fast too.
Serving Suggestions
Gravy is best served poured over a roast or festive dinner with all the trimmings.
You can also pour gravy over pies, toad in the hole or even dip your chips in it.
Equipment – Gravy From Drippings
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- Roasting tin
- Knife
- Chopping board
- Spatula
- Spoon
- Small bowl
- Sieve
Substitutions and variations when making Gravy From Drippings;
Change the vegetables
The easiest way to change and adapt this recipe is to change the vegetables you use to line the pan.
For a more English roast, you can keep it to the traditional onions, celery and carrots.
If you want to make a more Mediterranean roast dinner you could add tomatoes, peppers and even chillies.
Add herbs and spices
Adding herbs and spices to gravy can really boost your gravy’s flavour. You can use traditional options like thyme, rosemary, and sage for a classic touch.
O you can experiment with aromatic spices like cinnamon, cloves, or cumin for a unique twist.
Make vegan / vegetarian gravy
To make vegan gravy, start by roasting vegetables in the same way. Then, whisk in vegetable stock and water. Followed by flour to thicken, simmering until the desired consistency is reached, resulting in a satisfying plant-based gravy.
You could also add marmite for flavour.
Add wine
Adding wine to homemade gravy can add a rich depth of flavour. Whether red or white, the wine’s subtle acidity can balance the richness of the gravy, creating a harmonious and sophisticated culinary experience.
Storing Gravy From Drippings / Making ahead of time options
Freezing
The great thing about this recipe is that you can make the gravy after one roast dinner and freeze leftovers for another dinner.
We’ve had a few roast dinners with leftover gravy that have been poured into freezer bags once cold. We lay the bags as flat as possible to help store them and it makes it a lot easier to defrost too. The gravy freezes really well and it’s great to have a bag in the freezer for dinner when you really want it.
Making gravy from drippings with flour
Plain Flour
To make gravy with all-purpose flour (plain flour), start by heating your roasting pan with the vegetables and drippings over medium heat. Add the stock cubes and water.
Next, in a small bowl, mix 4 tablespoons of flour with water, a little at a time, constantly stirring to form a smooth paste.
Gradually whisk in the flour paste, continuing to stir the gravy until the mixture thickens. Adjust seasoning to taste and enjoy your homemade gravy drizzled over your favorite dishes.
Cornflour
To create gravy with cornflour, begin by mixing cornflour with a small amount of cold water to form a paste. In a saucepan, heat your drippings with the stock cubes and water until simmering.
Next, slowly whisk in the cornflour slurry while stirring continuously. Allow the mixture to simmer and thicken, adjusting the consistency by adding more paste if needed.
How to make gravy from drippings without flour
It is easy to make gravy from drippings without flour. The cornflour is only there to thicken up the gravy quicker than letting it simmer away and reduce.
Without flour, I would recommend keeping the gravy simmering for a bit longer to help thicken it up. Just like this recipe, keep an eye on it and keep stirring it
Gravy From Drippings FAQS
- How do you thicken roast juice for gravy?
- How to make gravy from juices of meat?
- Is gravy better with flour or cornstarch?
- What is the secret to good gravy?
- Can you freeze homemade gravy?
How do you thicken roast juice for gravy?
The easiest way to thicken gravy is by adding a paste of cornflour.
To thicken roast juice for gravy, start by removing the roasted meat from the pan. Next, place the pan on the hob with the stock cubes and water. Bring the gravy to a simmer over medium heat.
To thicken, you can create a flour paste made with cornflour and water, then gradually whisk it in until the desired consistency is reached. Adjust seasoning as needed and continue to simmer until the gravy is thickened to your liking.
How to make gravy from juices of meat?
To make gravy from the juices of meat, start by removing the cooked meat from the roasting pan, leaving the flavourful drippings behind. Place the roasting pan on the hob over medium heat. Deglaze it with a stock or even consider a splash of wine.
Finally, whisk in a thickening agent like flour or cornstarch to achieve your desired consistency, seasoning to taste with salt, pepper, and any additional herbs or spices.
Is gravy better with flour or cornstarch?
Whether gravy is better with flour or cornstarch depends on personal preference and dietary restrictions. Flour typically provides a heartier texture and a slightly nutty flavour, while cornstarch yields a smoother, glossier consistency.
Ultimately, the choice between flour and cornstarch comes down to the desired thickness and flavour of the gravy you wish to achieve.
What is the secret to good gravy?
The secret to good gravy lies in using the flavourful drippings from the meat and vegetables you have roasted. Thickening the gravy, with a cornstarch paste is an important step to create the perfect gravy consistency.
Additionally, don’t underestimate the importance of seasoning with salt, pepper, (and even herbs) to enhance the gravy’s taste.
Can you freeze homemade gravy?
Yes, you can freeze homemade gravy for future use. Allow the gravy to cool completely before transferring it to airtight containers or freezer bags, leaving some room for expansion.
When ready to use, thaw the gravy overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally until piping hot.
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Recipe
How To Make Gravy With Drippings
Equipment
- Spoon
- Small bowl
- Sieve
Ingredients
Mixed Vegetable Base – You can use all a mix of vegetables you have
- 2 Carrots
- 2 Onions
- 2 sticks Celery
- 3 cloves Garlic
- 4 tbsp sunflower oil (or vegetable oil)
Your chosen meat
- 1 chicken (for example)
Making the Gravy
- 1 chicken stock cube
- 1 vegetable stock cube
- 3 tbsp cornflour
Instructions
- Roughly chop the vegetables and make a bed for the meat to sit on. You don't need to peel them if you don't want to. Drizzle over the oil.
- Place your chicken or other meat on to the bed of vegetables and cook the meat how you would normally. All the fats and juices from the meat will drip into the vegetables and help make a delicious gravy.
- Once the chicken or other meat is cooked, remove from the roasting tin and wrap them it up on a plate to rest before serving. Place the roasting tin on the hob and put it on a medium heat.
- Add the stock cubes into the roasting pan along with 500ml of boiling water. You might need more water depending on how much gravy you want to make. If this is the case add 1 more stock cube.
- Bring the gravy to a light simmer. Using a wooden spoon or silicone whisk keep the gravy moving. It will start to reduce. You can leave it for as long as you want it to make the consistency you like. However, I would recommend 5 minutes.
- In a small bowl add the cornflour and a few drops of water at a time, to mix it into a liquid. This will stop it going lumpy in the gravy.
- Add the cornflour mix into the gravy mixture in the roasting pan. If you want a thick gravy add it all. If you want a thinner gravy you can add a little. Tailor make the gravy to what you like best. Keep it simmering until you get the consistancy you like.
- Carefully pour the hot gravy into a large jug through a sieve to remove the vegetables and any lumps.
- Pour the gravy into your gravy boat or jug and it's ready to serve. Best served hot but can be reheated.
Notes
- Best served hot but can be reheated.
- Once cool the gravy can be frozen.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I am putting this on my list of recipes to try before the weather gets too warm for the oven. I have a chicken I want to roast, and this will be perfect. Thanks!
I really appreciate all of your information, tips and tricks to make a perfect gravy from drippings. Gravy just adds that extra pop of flavor to a main dish that I love.
Simple and useful recipe. Thanks for sharing.
This gravy with all the drippings was super delicious. I’ve been wanting to make my own for awhile and finally made it! Loved it over my veggies. Better than the packaged ones.
Oh yum! I love how you included so many ways to make the gravy. Such a wonderful addition to dinner.