Drippings refer to the flavorful liquid fat and juices that accumulate at the bottom of a pan during the cooking process, typically from roasted or pan-fried meat. As meat cooks, fat renders out and mixes with the natural juices released from the meat, creating a rich and savory mixture known as drippings. These drippings are often highly flavorful and are frequently used to make gravies, sauces, or to add extra flavor when basting meats. They can also be used as a cooking fat for sautéing or frying other ingredients, imparting a delicious depth of flavor to dishes.

What are "drippings"?

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