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Erickson Basic Pan Gravy
A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.
Ingredients
3 tbsp pan drippings or butter
3 tbsp all-purpose flour
2 1/2 cups warm stock
1 tsp Worcestershire sauce, optional
Kosher salt and black pepper
Directions
1. Set the roasting pan or skillet over medium heat. Add enough butter to the drippings to total about 3 tablespoons fat.
2. Whisk in flour and cook 1 to 2 minutes.
3. Slowly whisk in warm stock, scraping up browned bits.
4. Simmer until smooth and thick enough to coat a spoon. Add Worcestershire if desired and season to taste.
1. Set the roasting pan or skillet over medium heat. Add enough butter to the drippings to total about 3 tablespoons fat.
2. Whisk in flour and cook 1 to 2 minutes.
3. Slowly whisk in warm stock, scraping up browned bits.
4. Simmer until smooth and thick enough to coat a spoon. Add Worcestershire if desired and season to taste.
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