When we say something is “gravy,” we mean it’s a “luxury.” But the truth is, gravy isn’t a luxury—it’s an essential! It helps enhance the flavor of your roasted meats and brings together all the flavors on the table.
Grandma accentuated the positive when she taught us how to make gravy, but it’s also helpful to know how to avoid mistakes.
Skimping on the fat
Good gravy starts with fat. There’s simply no way around it. You’ll need a few tablespoons of a neutral fat (such as canola oil) to brown your aromatics. And, of course, you’ll need pan drippings to build your gravy’s flavor.