Pan Drippings Are The Secret To An Unbeatable Salad Dressing

If you pan-fry or roast meat regularly, chances are that once you've taken your meat off the heat, whatever juice is left is going straight into the bin. Unless you've made gravy before, you might not even be familiar with the term pan drippings, which refers to all the brown bits and meat juices left at the bottom of your pan. The richness in flavor from the meat, herbs, and spices makes this liquid something that should be kept in your kitchen for more than just gravy. Instead, consider it as the perfect addition to your next salad dressing.

Pan drippings are a great way to give your salad dressing a flavor boost and make your salad ingredients taste richer and more indulgent. These juices have soaked in all the flavors and browned pieces from the meat and seasonings, which will bring a delicious umami taste to your next salad. If you're making a basic vinaigrette with three parts oil and one part vinegar, you can replace the oil with your reserved pan drippings. If the juices aren't that fatty, use half oil and half drippings instead. Replacing some of the oils with meat juices in creamy dressing recipes could also be a mouthwatering addition, as the fat from your drippings will make your dressing even creamier and silkier. If your meaty liquids are flavorful enough already, feel free to use them on their own as a salad dressing. 

Whether you're roasting a chicken or pan-frying a steak, collecting pan drippings is straightforward. If there are brown bits stuck to the pan and there is not much liquid remaining, add some boiling water to help loosen the pieces. This will also ensure the drippings are liquid enough to add to a salad dressing later. After scraping with a spatula until all the pieces are loose, carefully pour everything into a microwave-safe container or jar. 

Once tightly sealed, you can store your drippings in the fridge for up to a week. The fats in the mixture will settle on top once refrigerated, so you can remove as much or as little as you want. If you don't intend to use your pan drippings soon, remove the top layer of fat once cooled, divide into smaller containers, and store your drippings in the freezer. When you're ready to use your flavorful mixture, microwave your drippings until they're runny (or thaw them first if using from the freezer) and mix them into your favorite salad dressing.

Pan drippings have a deep and rich meaty flavor, so it's important to choose the right salad for your tasty dressing. Any heartier salads that contain chicken, bacon, beef, or other meats are a great option to toss your dressing through. Think along the lines of a grilled chicken Caesar salad, a Thai beef salad, or a summer taco salad. The drippings in your salad dressing are a great way to accentuate and elevate the meaty taste already present in these dishes. Feel free to also use your dressing to elevate any salads that are usually fairly plain, such as garden or green salads. The meaty liquids will bring an umami flavor to these meals and coat those neutral-tasting greens perfectly. 

If the meat you're getting your pan drippings from is to be served with a salad, you can immediately use them as a dressing to save time and effort. Any sides, such as German potato salad, a roasted veggie salad, or a romaine salad, can be tossed with some meat drippings to tie the flavors of your dishes together. If you still have leftover pan drippings that you want to make the most of, you could use them to sauté vegetables or onions or even pan-fry eggs. You can also add a few spoonfuls when making your next beef or chicken stock to further deepen the stock flavors.