Wednesday, 23 March 2011

Basic Gravy

Every cook, amateur or professional, would have to agree that making gravy is a vital skill. From a sauce to go with a meat dish, to the full-blown classic roast and gravy, everyone should know the basics. I'm not going as far as saying mine is 'the best', just that this recipe is a starting point in making your own 'perfect' gravy.

Top tip: Making the gravy gives you time to allow the meat to rest after roasting. You can also use a dash of wine before adding the stock if you want a richer gravy.


Stock - 500mls (stock type depends on which meat you are using)
Plain Flour - 1 tbsp
Onion - 1
Carrot - 1
Leek - 1
Meat Roasting Juices

1. When preparing your roast/meat ensure that it is sitting on a bed of sliced onion, carrot and leek. This keeps the meat moist and also creates the base to your gravy, as the meat juices seep through the vegetables.

2. When the meat has been roasted, remove it from it's roasting tin. There should be a sticky, oily residue of meat juices left in the roasting tin, with the vegetables.

3. Place the roasting tin on a hob, and over a low heat allow the juices to bubble again. Sieve the flour over the juices, and using a wooden spoon mix together. Allow to cook for 2 minutes, being careful not to burn the flour.

4. Slowly add a little boiling stock at a time, and mix in with the juices. Keep adding until your preferred consistency is reached. The gravy can be strained to remove the vegetables, but I quite like a chunky gravy!

Serve piping hot.
The perfect gravy shouldn't be oily, but with some fatty meats it can useful to use a Gravy Separator to siphon off excess oil.

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