How to make gravy

How to make gravy

Discover how to make the very best gravy using the juices from roasted meat. Just stick to our straightforward guidelines for a delicious accompaniment to your Sunday dinner.

Generating perfect gravy from meat juices – top guidelines:

  1. Take away the meat from the roasting pan
  2. Fry some finely chopped veggies, such as carrots, onions and celery, in the base of the pan on a substantial heat, until finally caramelised.
  3. Include flour and stir till light brown
  4. Include a small wine and allow it decrease
  5. Progressively pour in adequate stock to make the gravy as thick or thin as you like, stirring all the time – as a manual, 1 pint to one rounded tablespoon of flour ought to produce a good consistency.
  6. Allow the mixture simmer for a few minutes, you can also add an optional splash of soy sauce or balsamic vinegar to make the gravy browner. Herbs this kind of as bay leaves or thyme can be added for further flavour.
  7. Strain the mixture into a jug, pressing down on the veg with a spoon to release all the juices. You now have a jug of gravy.

If the mixture is also thin, let it bubble and decrease a tiny.

If the mixture is also thick, add a little more hot liquid.

Recipes employing this strategy

Sausages with sticky onion gravy

Roast beef & carrots with straightforward gravy

Relevant glossary terms

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