Pan Gravy

Portion Size: 2 Tablespoons 

Ingredients: Yields: 8 servings

Ingredients Notes: 
Hot drippings (from roast meat or poultry)
1/4 Cup flour
Milk or water or broth
Salt and pepper
Dash dried thyme, (optional)
Dash of Worcestershire sauce (optional)


Steps:Directions: Critical Control Point /Quality Assurance
1After removing roasted meat to platter, pour the meat juices and fat into a 2 cup glass measure.  
2Skim off the fat, reserving 3 to 4 tablespoons.  Return the reserved fat to pan.  
3Stir in the flour.   
4Cook and stir over low heat till bubbly.  Remove pan from heat.  Add enough milk, water, or broth to reserved meat juices to make 2 cups.  
5Add liquid all at once to the fat flour mixture; blend well.  
6Add some salt and pepper.  If desired, add thyme and Worcestershire sauce.  
7Cook and stir till thickened and bubbly.  Cook 2 minutes more.  Season to taste.  
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Jacqueline Larson M.S., R.D.N. and Associates