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    Home » Recipes

    Published: Nov 9, 2023 Updated: Nov 8, 2023 By: Melissa Oleary

    How To Separate Fat From Drippings (Step-By-Step)

    Jump to Recipe
    Total Time: 2 hours hours 15 minutes minutes
    0 comments
    5 from 1 vote

    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.

    A bowl of sauce with a spoon in it.


    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?
    • How To Separate Fat From Drippings With a Fat Separator
    • How To Separate Fat From Drippings Without A Fat Separator
    • Tips
    • More How To Recipes

    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

    A fat separator with pan drippings in it.
    OXO 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

    A measuring cup with pan drippings and spoon in it.

    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.

    Tips

    • 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.

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    A bowl of sauce with a spoon in it.
    Print Recipe
    5 from 1 vote

    How To Separate Fat From Drippings (Step-by-Step)

    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 juices so you are left with a delicious sauce for your meals.
    Prep Time5 minutes mins
    Cook Time2 hours hrs 10 minutes mins
    Total Time2 hours hrs 15 minutes mins
    Servings: 1 cup

    Tried the Recipe? We Would Love To Hear From You In The Comments Below!

    Author: Melissa Oleary

    Ingredients

    • 1 cup Beef stock
    • 1 cup Pan drippings from a beef roast fat separated out
    • 1 tablespoon Worcestershire sauce or soy sauce

    Instructions

    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 sauce
      1 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.

    Notes

    For a richer sauce:
    Add either 1 tablespoon of butter to the recipe or add red wine as a substitute to the beef broth.

    Nutrition

    Calories: 44kcal | Carbohydrates: 6g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 698mg | Potassium: 582mg | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

    Nutrition Values are estimates only.

    See full nutrition disclaimer here
    Course :entertaining, holidays, Main Course

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    I am so excited you are here. My name is Melissa and I started this recipe website to share easy recipes that I have been cooking for years. I have written hundreds of easy recipes that are tested and perfected. Some of the recipes I learned during my years of working in restaurants, some from owning my own food company and others come from friends and traveling.

    More about me →

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