You can easily separate fat from pan drippings with minimal effort using these simple techniques. Whether you have a fat separator or not, we will show you how to separate that fat from those pan juices so you are left with a delicious sauce for your meals.
Separating fat from stock is not hard to do with these easy steps. Whether you are making a pork roast, prime rib roast or something similar that produces pan drippings, using those drippings for a delicious au jus or sauce is so valuable.
Whether you have a fat separator or not, we have got you covered.
Table of contents
What Is a Fat Separator?
Fat separators a a really handy tool in the kitchen that helps cooks separate fat from drippings (or stock) by pouring the liquid into a cup that separates the two. There are different types of fat separators out there.
The traditional fat separators use basic physics to separate the fat (the solids) from the liquid (the pan juices). They usually have a longer spout that catches the fatty parts of the liquid when you pour so only pan juices without fat come out.
Another type of fat separator is one that works by pouring the drippings into a cup that separates the fats from liquids through a strainer. It leaves the fat on top and the clear pan drippings on the bottom. You then squeeze the handle of the cup and the clear pan drippings come out of the bottom of the cup through a built-in hole.
See the picture below for this.
How To Separate Fat From Drippings With a Fat Separator
To separate the fat from the drippings with a fat separator:
- You will pour the pan drippings into the fat separator slowly.
- Allow the pan drippings to sit for a minute to allow the liquids a little time to fully separate.
- Pour the pan drippings in the fat separator into another cup or bowl making sure to stop pouring when you start to get to the fat layer. If you have the new style of fat separator where the drippings come out of the bottom of the cup, follow the same steps making sure to stop pouring when you get near the fat layer.
While fat separators are great to have, you will always have a little fat that still remains in the drippings. This is normal and it adds some flavor to the sauce.
How To Separate Fat From Drippings Without A Fat Separator
Most people do not have fat separators but that does not mean you cannot separate fat from drippings easily. Here is what you do:
- Pour pan drippings into a large glass or glass bowl. This allows you to see the layers of fat and pan juices.
- After pouring the pan juices into a glass, allow it to sit for a few minutes to give it enough time to separate.
- To separate the fat from the drippings:
- Method 1: You can use a baster (like a turkey baster) and gently suction the fatty layer at the top of the glass out. Discard the fatty liquid into another container. Keep doing this until most of the fatty layer is gone.
- Method 2: Use a spoon to scoop out the fatty liquid into another container that you discard. It will take a couple of rounds when using this method but it works.
- Whether you have a fat separator or not, your pan drippings will have a little fat left in the juices and that is normal.
- When you separate fat from the drippings, you want to make sure you discard them in a plastic bag that seals and throw it into the garbage. Don't put the fat down the disposal since it can create problems with plumbing.
More How To Recipes
If you found this helpful, you may also enjoy these:
How To Separate Fat From Drippings (Step-by-Step)
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 cup Beef stock
- 1 cup Pan drippings from a beef roast fat separated out
- 1 tablespoon Worcestershire sauce or soy sauce
Separating Fat From Drippings With A Fat Separator
- Pour the pan drippings from the pan into a fat strainer and strain the fat.
Separating Fat From Drippings Without A Fat Separator
- Pour the pan drippings into a tall glass or glass bowl. Skim the fat off of the top of the liquids with a spoon or suction it out with a baster.
Quick Pan Sauce From Beef Drippings
- To a small saucepan, add beef stock, pan drippings and Worcestershire sauce1 cup Beef stock, 1 cup Pan drippings from a beef roast, 1 tablespoon Worcestershire sauce
- Bring to a simmer over medium heat.
- Allow the juices to simmer until reduced by almost half.
- Serve with your favorite roast or sandwich.
Nutrition Values are estimates only.See full nutrition disclaimer here