Thursday, 20 August 2009

Making gravy for roast dinner

After the last two articles on how to cook traditional roast beef and crispy roast potatoes, I have to finish off this little series with how to make traditional gravy. This is something that seems to mystify many people who often resort to ready made gravy granules or packs. I am not one to chastise or put down those who prefer gravy granules for the convenience. Goodness knows I was dependent on good old Bisto for a long time especially in my early days of learning to cook British dishes. But once I learned how to make gravy from scratch and realised how easy it was, I never looked back.

It is not a complicated business. As long as you have on hand a good solid-based flameproof roasting tin (that you should be using to cook your roast in) and a wooden spoon, you are good to go.



Juices left in the roasting tin from cooking meat
1 tbsp plain flour
500ml hot stock (beef/chicken/vegetable) or water from cooking vegetables (actual amount depends on the consistency of gravy you prefer)
100ml red or white wine (optional, to replace some of the stock)
Salt and pepper to taste

1. After the roast is cooked, remove from the oven and set aside on a chopping board or plate to rest while you make the gravy, finish off the potatoes and other vegetables. Spoon off extra fat from the meat juices in the roasting tin, leaving about 1 or 2 tablespoons.
2. Place the roasting tin directly on the hob on low heat. Simmer until the juices and fat are hot. Using a wooden spoon, gently scrape the bottom and sides of the roasting tin to incorporate crusty bits into the juices; this is where all the good caramelised flavour is.
3. Add the flour and whisk the mixture quickly with the back of a wooden spoon. Mix quickly and evenly to produce a smooth paste. If you are replacing some of the stock with red (for beef or lamb) or white (for pork or chicken) wine, add it now. Pour in the wine and whisk to mix. Let the mixture simmer on medium heat until slightly reduced and the alcohol has evaporated.
4. Then slowly pour in the stock a little at a time and whisk well after each addition. Simmer on medium heat until thickened to your liking. If the gravy is too thick, add more stock; if it is too thin, simmer it for longer and it will reduce and thicken. Season to taste with salt and pepper. Pour into a gravy bowl or jug and keep warm until serving.


arkonite_babe said...

Ah but you haven't finished this series! What about yorkshire puddings?? You simply can't have a traditional roast beef dinner without yorkshires!!!

Little Corner of Mine said...

Mmmm...I love a good stick gravy.

kokostiletto said...

Wow this is really home made !

noobcook said...

this is good stuff, from all the goodness left in the pan ^^

Cooking-Gallery said...

Gravy for roast dinner is a must! Just stumbled upon your blog, nice blog you've got here:).

Mrs Ergül said...

Thanks for this post! I have been wondering how to make gravy!!

Ninette said...

My mother in law, who is Irish American, taught me, an Asian girl, to make gravy many years ago. When I was in my 20s and someone had a bunch of people over, I had to teach a bunch of them how to make gravy, which was a laugh, considering I was the only non-Caucasian there!

Nilmandra said...

Thanks for the comments folks!

Ninette: Ha! Well, it's all about making the effort to learn and experiment, whatever your ethnic or culinary background :)

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