Simple Pan Gravy

The cure for a dry schnitzel or a dry chicken breast: a simple pan gravy. Use the fond (the brown bits in the bottom of the pan) to make a flavorful accompaniment to beef, chicken, or veggies. 

A good roux is key to a thick sauce or gravy, and the method is easy–equal parts fat (evoo or butter) to equal parts flour, cook for 2 minutes. Then add liquid, fresh herbs, and simmer to thicken. 

Simple Pan Gravy

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

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Servings

2 Servings

1x2x3x

Ingredients

• Pan drippings from beef chicken, or vegetables
• Extra virgin olive oil or butter for dairy recipes
• Flour
• White wine
• Broth
• Kosher salt
• Freshly ground black pepper
• Fresh herbs like thyme rosemary, or sage

Instructions

• After sautéing or browning chicken, vegetables, or meat in a pan, add several tablespoons of extra virgin olive (for meat recipes) or butter for dairy recipes. 
• Using a wooden spoon, scrape up any brown bits that are stuck to the pan (those bits mean BIG flavor). Add an equal amount of flour (if you added 2 tablespoons of evoo/butter, you need 2 tablespoons of flour) and whisk together. 
• Cook the flour and fat together for 1 to 2 minutes to get rid of the raw flour flavor, then add ½ cup of white wine. Cook the wine for a minute to burn off the alcohol. Add 2 to 3 cups of broth. Whisk together, and season with salt and pepper or fresh herbs.