pan gravy: meaning, definition, pronunciation and examples

Pan gravy is a type of gravy. It specifically refers to gravy made directly in the cooking pan using the drippings and browned bits (fond) from roasting or frying meat. Not all gravies are made this way (e.g., some use stock bases).

Informally, yes, especially in culinary contexts (e.g., 'Pan gravy those juices'). However, it is non-standard and primarily a back-formation from the noun. 'Make a pan gravy' is the standard phrasing.

Pan gravy is typically thickened, often with a roux (flour and fat mixture) or cornstarch slurry. 'Jus' (as in 'au jus') is thinner, made from deglazed drippings and stock, and is usually not thickened with starch, serving more as a light sauce or juice.

It is recognized in American informal English but is not extremely common. It is more likely to be encountered in certain regions or industries than in universal daily speech. The simpler term 'gravy' (as in 'gravy train') is more frequent for the figurative meaning.

A sauce made by deglazing the browned bits and drippings left in a pan after roasting or frying meat, typically thickened with a roux or similar agent.

Pan gravy is usually informal, culinary in register.

Pan gravy: in British English it is pronounced /ˌpæn ˈɡreɪvi/, and in American English it is pronounced /ˌpæn ˈɡreɪvi/. Tap the audio buttons above to hear it.