Pan Gravy With Sherry Recipe

Cooking Directions

• STEP 1.After roasting your meat, remove it from the pan and set it aside to rest.
• STEP 2.Place the roasting pan on the stovetop over medium heat.
• STEP 3.Add diced onions and minced garlic to the pan and sauté until they are soft and translucent.
• STEP 4.Sprinkle flour over the onions and garlic, stirring constantly to create a roux.
• STEP 5.Cook the roux for a few minutes until it turns a golden brown color.
• STEP 6.Slowly pour in the sherry, stirring constantly to deglaze the pan and incorporate the flavors.
• STEP 7.Add the drippings from the roasted meat to the pan, along with fresh thyme leaves.
• STEP 8.Bring the mixture to a simmer and cook for a few minutes until the gravy thickens.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Remove from heat and strain the gravy to remove any lumps or solids.
• STEP 11.Serve the pan gravy with sherry hot over roasted meats or mashed potatoes.

Cooking Tips

• Use a good quality sherry for the best flavor in the gravy.
• Make sure to stir constantly when adding the flour to prevent lumps from forming.
• If the gravy is too thick, you can thin it out with a little bit of chicken or vegetable broth.

Storage and Serving

• Leftover pan gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the pan gravy with sherry alongside roasted meats, mashed potatoes, or your favorite side dishes.