Easy gravy recipe
Making gravy is the same principle whether you are serving it with chicken, turkey or roast beef. It’s just the stock which differs. Whether you are making your own stock, or buying it, you want a rich stock which is full of flavour. This recipe makes around 600ml (1pint) of gravy.
Tips:
- If your stock is a little thin, reduce it over a high heat to make the excess water evaporate and thicken the stock.
- You can make your gravy ahead of time, in a saucepan, by thickening the stock with 1tbsp softened butter and 1tbsp flour mixed together, then whisked in. Store in the fridge for three days, or freeze. Then just add the juices and residue from your roasting tin before serving.
- For beef, use beef stock and red wine or port. For pork and lamb, chicken stock works best. Add medium sherry, Marsala or white wine. For chicken, lamb or turkey gravy, add 1tbsp redcurrant jelly for a little sweetness.
Ingredients
- 600 ml stock (chicken, turkey or beef)
- 1 tbsp plain (all-purpose) flour
- 3 tbsp white or red wine, port, medium sherry or Marsala
- 21.1 fl oz stock (chicken, turkey or beef)
- 1 tbsp plain (all-purpose) flour
- 3 tbsp white or red wine, port, medium sherry or Marsala
- 2.5 cups stock (chicken, turkey or beef)
- 1 tbsp plain (all-purpose) flour
- 3 tbsp white or red wine, port, medium sherry or Marsala
Details
- Cuisine: British
- Recipe Type: Gravy
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- While your roast is resting, heat the stock in a saucepan until piping hot and bubbling. Pour most of the fat off the roasting tin, leaving around 2tbsp.
- Take 4–5tbsp cooking liquid from the roasting tin, and mix it with the flour until you have a thin paste.
- Put your roasting tin back on the hob, over a medium heat. If it’s not suitable for use on the hob, pour the fat, then scrape all the residue into a saucepan. Add the flour paste, cook it for a few minutes, stirring well.
- Now gradually add the hot stock and the alcohol, stirring continuously until it begins to thicken. If you want to make the gravy ahead of time, proceed with our tip of thickening the stock, then simply add in all the juices and residue, with the alcohol and jelly, if using.
- Bring it to the boil, then simmer until all the flavours have come together. Check the seasoning, adding more sea salt and black pepper if needed.
- Transfer the gravy to a saucepan, ready to serve piping hot, once the roast has been carved.
Image: Brent Hofacker/Shutterstock
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