How to make gravy? Gravy sauce recipe and ingredient shared on our page.
Gravy is made from the meat juices released during roasting, casseroling, braising or frying. It is important that ther are no burnt pieces in the juices as these will spoil the flavour. Remove any fat before you begin making the sauce. This is easiest to do if you let the meat juices stand a while so that the fat rises to the top. If the amount of meat juice is insufficient, dilute with a little stock. To make gravy for about four serving:
200 ml meat juices or stock
2 tbs plain flour
1 1/2 tbs cold water
gravy browning, if desired
Boil up the meat juices and the stock (if used)
Whisk the water and the flour together in a bowl. Pour the thickening in a fine stream into the saucepan, whisking continuously.
Cook the sauce for 3-5 minutes. Add a little gravy browning mixed with water if a darker colour is required.
Varius flavourings can now be added, for example:
1-2 tbs freshly-squeezed lemon juice or
1-2 tbs orange juice or
1 tbs madeira or port or
1-2 tbs tomato pureé or
1 tsp crushed pink peppercorns and salt and pepper. Enjoy your meal!