How to make gravy from scratch
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Gravy is a delicious topping to a homecooked roast, and it’s really quick and easy to whip up. You can make gravy from meat juices, presuming you are not vegetarian and have cooked meat for your roast dinner. If you are veggie, you can still make gravy from scratch. Express.co.uk talks you through BBC Good Food’s gravy recipes to ensure you can top off your roast dinner no matter what your preference is.
Gravy from meat juices
You can make the perfect gravy from meat juices.
If you have cooked meat, there is no need to purchase gravy granules.
Remove the meat from the roasting pan.
Fry some finely chopped vegetables, such as carrots, onions and celery, in the base of the pan on a high heat, until caramelised.
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Add flour and stir until light brown
Add a little wine and let it reduce
Pour in stock bit by bit, until it is the consistency you desire, stirring constantly as a guide, 1 pint to 1 rounded tablespoon of flour should produce a good consistency.
Let 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 such as bay leaves or thyme can be added for additional flavour.
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.
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The veggie gravy method is a little more precise than the meat gravy.
You can’t use meat juice, so you will need a few more ingredients, including:
- 1 onion, chopped
- 2 carrots, finely diced
- 2 celery sticks, finely chopped
- 2 bay leaves
- 1 large thyme sprig
- Large knob of butter
- 1 tbsp sugar
- 2 tbsp plain flour
- 1 tsp Marmite (optional, but it does add colour and depth)
- 1 tbsp tomato purée
- 2 tbsp red wine vinegar
- 1 vegetable stock (or chicken or beef stock, if you prefer)
- Soy sauce, to taste
Method for veggie gravy
Fry the veg and herbs in the butter for 10 to 12 mins until the vegetables start to brown.
Scatter over the sugar and continue to cook until sticky and caramelised.
Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar.
Pour over the stock, then simmer everything together until you have a thickened sauce.
Sieve, then add soy sauce to season and colour. Use straight away or cool and freeze.
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