Traditional gravy
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6–8
No roast dinner is complete without a jug of proper gravy and this recipe works for all roasts, including beef, chicken and pork. Pour liberally and enjoy.
Ingredients
- meat juices from the roasting tin
- 2 tbsp liquid meat fat
- 30g/1oz plain flour
- 570ml/1 pint stock
- 2 tsp gravy browning (optional)
Method
Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat and set aside.
Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
Stir in the flour and cook for 1 minute.
Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
Bring to the boil and allow to simmer for 10 minutes.
Season to taste and stir in a little gravy browning, if using.
Recipe tips
Gravy browning is particularly useful when making chicken gravy which can be a very light colour. Adding a few drops of gravy browning gives it a more appetising colour.
Not all roasting tins are suitable to use on the hob. Heavy gauge tins tend to be suitable, but check the symbols on the underside of the tin or the manufacture's instructions if you are unsure.
A splash of wine makes a nice addition to this gravy. Add it with the meat juices.
If the fat from the meat starts to solidify as it cools, heat it a little in tin before adding the flour.
This gravy will freeze well for up to three months.
