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Pan Gravy


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Pan Gravy 0 Picture


  • Pan juices from roast (chicken, pork, etc.)
  • 1 cup sour cream
  • 1 teaspoon celery salt
  • 1 teaspoon freshly-ground white pepper
  • 1 tablespoon Kitchen Bouquet


Servings 1


Step 1

Collect the pan juices from your roast. Skim off about half of the fat. Add all ingredients to the pan, blending over low heat. Be sure to use a wire whisk to smooth out the gravy. Never use high heat, as this tends to break the gravy.

This recipe yields 1 cup; total carbs in recipe: 10.7 grams.

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