Pan Gravy

1. 1

   Remove the roast from the pan and transfer to a warm place.

2. 2

   Pour or skim off all but: 1 tablespoon fat.

3. 3

   Put the pan over a low flame and stir in: 1 tablespoon unbleached flour.

4. 4

   Cook for a few minutes, stirring constantly, and then add slowly, whisking all the while to avoid lumps: 1 1/2 cups broth or water.

5. 5

   Keep cooking the gravy, stirring all the while, until it reaches a boil.

6. 6

   Be sure to scrape up all the brown bits stuck to the bottom of the pan; they contribute lots of flavor to the sauce.

7. 7

   Season with: Salt, Fresh-ground black pepper.

8. 8

   Pour through a strainer if there are lumps.

* Per serving · 4 servings · Values may vary.

No additional tips available.