How to Make Gravy to Accompany a Roast
A Good Gravy Makes all the Difference to a Traditional Sunday Roast
Jul 20, 2009
Depending on a persons age they may remember the delicious gravy that their grandmother, great-grandmother or mother may have made, that was the crowning touch to a traditional roast meal. It would have been very cheap to make and very tasty. Nowadays people tend to use gravy mixes and packet gravy that just has to be heated and served.
The best homemade gravy is made after meat or poultry is roasted in a tray with vegetables, and the pan juices left in the tray becomes the basis of the gravy. Many people believe that making gravy is complicated and are not willing to try it in case it turns out lumpy or bland, but it is really very simple to make consistently good gravy. Anyone who is capable of producing a baked or roast meal is capable of making homemade gravy.
How to Make Homemade Gravy
Ingredients:
- Pan juices from roasted meat or poultry
- 4 tablespoons plain flour
- Unsalted butter
- 3-4 cups stock
- Salt and pepper
Directions:
- Remove the roast from the baking tray and placing it where it will keep warm.
- Remove most of the fat from the pan juices. This can be done with a gravy separator or carefully with a spoon. A gravy separator has a spout that pours from the bottom, and leaves behind the fat floating on the surface.
- The roasting pan with juices is placed on the stove top over medium heat.
- Add flour and stir in to pan juices to thicken them.
- Add a little unsalted butter and stir it to bring the glaze from the roast into the gravy.
- Add stock and bring to the boil, stirring constantly to obtain the caramelised flavours from the pan.
- Season to taste.
This makes enough for 4-6 people. To make gravy thicker add more flour. If it is too thick add more stock or some boiling water or some wine.
Variations to the Basic Gravy Recipe
There are many ways to vary the basic gravy recipe to find what works best for each individual. The stock can be replaced in part with alcohol such as red or white wine, sherry, marsala or even beer. Stock can have many different bases and some people use a combination of wine and water from boiled potatoes or vegetables.
Favourite herbs such as basil or oregano can be added, and depending on the type of meat or poultry that the gravy is being served with it is fun to experiment with adding traditional accompaniments directly to the gravy. Just a small amount of mint or apple sauce, horseradish, mustard, cranberry sauce or redcurrant jelly can add a complementary flavour.
Serving Homemade Gravy
Preheat a large jug or gravy boat with some hot water so it doesn’t chill your gravy. Use a coarse sieve and pour the gravy into the jug where it can either be served straightaway or heated to a simmer temperature to thicken it further. If mustards, jellies or sauces are being added then this is the time to do it. Most people appreciate a tasty gravy and will complement the chef.
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