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How to make gravy

Making your own gravy from scratch is easier than you think! Our simple 9-step guide is all you need to create smooth, flavourful gravy to complement your next roast
Richard Mortimer/bauersyndication.com.au

Step-by-step guide to gravy

1 When the meat is cooked, remove it from the roasting pan and set it aside to rest.

2 Place the pan on the stovetop and tilt it so the cooking juices and fat from the meat run down to one end.

3 Spoon out all but about 2 Tbsp of this liquid and place the pan over medium heat.

4 When the liquid is hot, sprinkle in 1-2 Tbsp plain flour.

5 Use a whisk to whisk the flour into the fat to form a thick paste.

6 Have approximately 300ml of hot water, stock or the cooking water from the vegetables ready to add.

7 Add a splash of the hot liquid to the pan and whisk it quickly, then add some more liquid, whisking until smooth.

8 Continue adding the liquid in this manner until it is all whisked in and there are no lumps.

9 Simmer the gravy gently, stirring continuously, until it thickens, then season with salt and pepper to taste.

Top top Chicken gravy can be a little pale and bland, so amp up the colour and savoury flavour with ½ tsp soy or Worcestershire sauce.

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A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.