Classic Pan Sauce (Gravy)

For the Pan Sauce

Keep whisking continuously to avoid lumps - a smooth sauce is worth its weight in gold doubloons

Ingredients

• 2 ½ tbsp pan drippings from roasted meat (about 2-3 tablespoons)
• ½ cup fine minced shallots
• 1 clove garlic, minced
• 3 tbsp all-purpose flour
• 2 cups gelatinized stock (stock with 1 packet per cup (2.5 tsp) gelatin, or 1.5 tsp agar-agar)
• 1 tsp Gravy Master (or browning sauce)
• 3 tbsp cold butter
• 2 tbsp fresh parsley, chopped
• 1 pinch salt and pepper to taste

Instructions

1. Add the shallots to the pan drippings, cook on medium-low heat until softened (about 3-4 minutes).
2. Turn to low heat.
3. Add the garlic and cook until fragrant (about 30 seconds).
4. Sprinkle in flour, whisk continuously over low heat for 5 minutes.
5. Slowly add stock, whisking continuously to prevent lumps.
6. Bring to a boil, whisking continuously.
7. Reduce heat and simmer until desired thickness is reached, whisking continuously (about 3-5 minutes).
8. Remove from heat and whisk in cold butter until melted and incorporated.
9. Stir in fresh parsley.
10. Season with salt and pepper to taste.

Prep: 5 min • Cook: 15 min • Wait: No time