Pan Juice Gravy: Why is it so Special?
The secret to this Pan Juice Gravy lies in the magic of pan juices. Those rich, golden drippings at the bottom of your roasting pan are packed with concentrated flavour – fat, herbs, seasoning, and a hint of caramelisation from the roasting process. By using these juices, you’re harnessing all those deep, complex flavours that you simply can’t get from store-bought gravy mixes. Plus, it’s a great way to reduce food waste!
Whether you’re cooking a traditional Aussie lamb roast, a Sunday chicken, or even a plant-based roast, this Pan Juice Gravy works wonders. It’s incredibly versatile, so if you’re thinking about pairing it with roast beef or pork, go for it! 🐖🐓
Tips for the Best Pan Juice Gravy
Now, gravy can be a bit of a personal thing – some like it thick, some like it runny, and some people want an extra hit of savoury goodness. Here’s how you can tailor this Pan Juice Gravy to suit your preferences:
- Thick or Thin? If you prefer a thicker gravy, just let it cook a little longer to reduce down, or add an extra tablespoon of flour. For a thinner, lighter gravy, use a little extra stock or water when whisking it together.
- Stock Makes a Difference If you can, use homemade stock or a high-quality stock from the store. It adds so much more depth to the flavour of your gravy. Chicken stock, beef stock, or even veggie stock will all work beautifully here. 🍗
- Kick It Up with Worcestershire and Tomato Sauce I like to add a small dash of Worcestershire sauce and tomato sauce for an extra flavour punch. These two simple ingredients bring a perfect balance of sweet and tangy, with a little umami twist. Don’t worry, you won’t taste them directly – they just enhance all the other flavours. 🍅
- Finish with Butter for a Silky Texture Right before serving, I stir in a tablespoon of butter to make the gravy extra smooth and glossy. This gives it a luxurious finish that coats everything beautifully. You’ll never want to skip this step again! 🧈
Serving Suggestions and Pairings
Now that your Pan Juice Gravy is ready to go, let’s talk about how to serve it! My favourite way is drizzling it over a perfectly cooked roast chicken with crispy skin. The golden, savoury gravy just melts into the meat. Add some roasted potatoes on the side and you’ve got a dinner that’ll make everyone at the table swoon. 🍗
This gravy also works wonders with:
Roast lamb: It complements the rich, earthy flavours of lamb perfectly. 🐑
Mashed potatoes: A classic. The gravy soaks into the creamy mash, creating a flavour-packed side that could easily steal the show. 🥔
Vegetable roasts: Pour this over roasted carrots, pumpkin, and Brussels sprouts for a veggie side dish that’s anything but boring. 🥕🍠
Sausages and mash: For a comforting, homestyle meal, use this gravy over bangers and mash for the ultimate pub-style dish. 🌭
Whatever you decide to pair it with, this pan juice gravy will take it to the next level. 😋
Love This Pan Juice Gravy? Try These Similar Recipes!
If you’re a fan of rich, comforting flavours like this Pan Juice Gravy, you’re going to love these other recipes. Whether you’re after more ways to enhance your roasts or looking for new sauces to try, I’ve got you covered. Here are a few of my favourites:
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So there you have it – a simple, no-fuss Pan Juice Gravy that you can whip up in minutes. 🕒 Next time you’re roasting up a storm, don’t let those delicious juices go to waste – turn them into a gravy that’ll make everyone ask for seconds.
If you try this Pan Juice Gravy recipe, I’d love to see your creations! Take a picture and tag me @steph_cooks_stuff on Instagram 📸👩🍳. Happy cooking, and enjoy every last bite of that glorious gravy!
Pan Juice Gravy
- Total Time: 30 minutes
- Yield: 4 1x
Description
Level Up Your Roast with Easy Pan Juices Gravy! 🎉
I love a good gravy, and this pan juice gravy is as simple as it gets! It’s rich and flavourful and perfect for pouring over your favourite meats, veggies, or even mashed potatoes. 🥩🥦🥔 let’s get cooking!
Ingredients
Instructions
- After cooking your meat, keep all those tasty pan juices in the pan. on medium heat, sprinkle in the flour and stock powder and give it a good stir for about 30 seconds to cook out the raw flour taste.
- Next, slowly pour in the stock or water while stirring continuously. you want a smooth mix with no lumps, so keep stirring! 🥄
- Add a dash of worcestershire sauce and a dash of tomato sauce for that extra umami kick. keep stirring until the gravy thickens up just the way you like it. remember, the longer it cooks, the thicker it’ll get!
- Once it’s reached your desired consistency, turn off the heat and stir in the butter until it’s fully melted and makes your gravy super silky and smooth. give it a taste and season with salt and pepper if needed.
Notes
Tip: If you need more gravy, just double the recipe. this gravy also freezes really well, so you can always have some on hand for next time! 🙌
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Cooking
- Cuisine: Australian
Frequently Asked Questions
Yes! If you prefer a gluten-free option, you can use cornstarch or arrowroot powder instead of flour. Just dissolve a teaspoon of cornstarch in a little cold water and add it to the pan juices after your stock. It’ll thicken up beautifully.
No worries! If you don’t have pan juices, you can still make a great gravy. Just use a little butter or olive oil to start and follow the same steps. You’ll still get a tasty gravy, though it won’t have quite the same depth of flavour as one made with roast drippings.
Absolutely! Adding a splash of wine (red or white) to deglaze the pan after cooking your meat can add another layer of richness. Just pour it in before adding the stock and let it reduce for a minute or two. Cheers! 🍷