The encyclopaedia of gravy
Dripping is rendered beef fat, skimmed from the roasting tin. It is the traditional fat for roast potatoes, Yorkshire puddings and the roux of a beef gravy.
When you skim a beef roasting tin, the clear fat you remove is dripping. Do not throw it away.
What to do with it¶
| Use | Why |
|---|---|
| Roast potatoes | High smoke point and beefy flavour; the best there is |
| Yorkshire puddings | Must be smoking hot before the batter goes in |
| The gravy roux | 2 tbsp of dripping instead of butter, for a deeper beef gravy |
| Frying chips | Traditional in much of northern England |
| Dripping on toast | With salt. A historic staple, and still very good |
Storing it¶
Strain through a fine sieve or muslin into a clean jar while liquid, to remove the meaty sediment that would otherwise go rancid. Chill. It keeps for months and sets to a firm, ivory-white block.
If it smells stale, or tastes sharp, discard it.
How much fat to leave in the gravy¶
Not all of it, and not none. About 2 tablespoons in the tin is right for a jug of gravy — enough for a proper roux and for the gloss that fat gives. Beyond that it floats as a greasy film. See straining and skimming gravy.
Other gravy fats¶
| Fat | Character |
|---|---|
| Beef dripping | Strong, beefy; best with beef and for potatoes |
| Chicken fat (schmaltz) | Delicate, golden; excellent with chicken |
| Pork lard | Mild, clean; good with pork and for pastry |
| Lamb fat | Strong and waxy; use sparingly, skim hard |
| Butter | Rounded, brownable; best for pale gravies and quick roux |
| Bacon fat | Smoky and salty; watch the seasoning |
| Vegetable oil | Neutral, high smoke point; the vegan default |