As a self-proclaimed gravy connoisseur, I can confidently say that a roast dinner is incomplete without a piping-hot serving of classic gravy.
From drizzling it over tender roast beef to dipping crispy roast potatoes and even floating bangers and mash in a sea of gravy, this beloved British staple has a special place in our hearts and on our plates.
And let’s not forget the holidays, where a gravy-filled Yorkshire pudding is a must.
I’ve been perfecting the art of making gravy from scratch for years, and I’m excited to share my step-by-step guide with you so that you, too, can create a delicious, velvety and flavourful gravy that will elevate any roast dinner to the next level.
How To Make Gravy
Equipment
- Glass jug
- Roasting Pan
- Wooden spoon
Ingredients
- 1 oz/3 grams Plain flour
- 1 pint/570 ml Stock
- 2 tablespoon Liquid meat fat
- Meat juices
- 2 teaspoon Gravy browning, optional
Method
- Start by carefully collecting all of the juices that have accumulated from the roasted meat. Place the meat juices in a glass container or jug and allow them to settle for a few minutes so that the fat rises to the top. Carefully remove the fat from the surface using a spoon. Or use a fat separtor if you have one.
- Take the roasting pan used to cook the meat and place it on medium heat on the stove. Add the fat you have collected to the pan. Meanwhile, you should have the meat covered with foil, resting in a warm place.
- Slowly sprinkle the flour and cook for a minute, stirring continuously.
- Gradually pour in the meat juices, stirring constantly to create a smooth consistency. Use a wooden spoon to scrape the bottom of the pan to incorporate any remaining meat juices.
- Add the stock and bring the mixture to a boil and allow it to simmer for around 10 minutes to fully develop the flavours.
- Season to taste, and if desired, add a small amount of gravy browning for added colour.
- Pour into a gravy boat and enjoy your homemade gravy!
- If you want to make the gravy browner, then you can add a splash of soy sauce or Bragg Liquid Aminos while simmering.
- Sometimes, I add herbs like thyme or bay leaves while the gravy is simmering to enhance its flavour.
- To get the right consistency of gravy, I generally use 1 pint of stock to 1 tablespoon of flour. If you feel that the gravy is too thin, then simply allow it to bubble and reduce a bit but if you feel that the consistency is too thick, then simply add a little more stock to it.
FAQ
What Is The Best Thickener For Gravy?
If your gravy is very thin and you need to thicken it quickly, then you can do it with cornstarch or flour. But take care not to add the cornstarch or flour to the gravy directly because this will create lumps.
Instead, add 2-3 tablespoons of the thickener to a little bit of cold water and mix until you have a smooth paste. Add this mixture to the gravy and then stir over medium-low heat until the raw taste of the cornstarch/flour disappears and the gravy thickens.
How Can I Vary The Flavours Of My Gravy?
There are many ways by which you can vary the flavours of your gravy. Adding a splash of wine—Madeira, port, Marsala—or cider along with the stock can add richness to the gravy.
A squeeze of lime is a common way to flavour chicken stock-based gravy. You can add a splash of tarragon vinegar to brighten the gravy or a bit of mustard for a nice kick.
Adding 1-2 teaspoonfuls of redcurrant jelly is a great way to add some sweetness to lamb-based gravy. Some of the other popular additions are Worcestershire sauce, Vegemite or tomato paste.
How Do I Remove Lumps From My Gravy?
To achieve a smooth and lump-free gravy, you can use a fine-mesh sieve. First, place the sieve over a bowl and then carefully pour the gravy through the sieve.
Using a rubber spatula, press down on the gravy and extract the flavourful liquid into the bowl. Once the gravy has been strained, transfer the lump-free gravy back to the pan and whisk it to ensure a smooth consistency.
Can I Make A Large Batch Of Gravy And Store It?
Yes, you can make a large batch of gravy and store it for use later on. You can pour the gravy into an airtight container and store it in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.
If you want to store the gravy for a longer time, you can freeze it. Let the gravy cool and pour it into a freezer bag or a freezer-safe airtight container. Stored properly, you can enjoy the taste of gravy for up to 3 months. But before using it, thaw the gravy in the fridge before reheating it.
How To Make Gravy: Conclusion
Making gravy from scratch may seem daunting at first, but with a few simple ingredients and patience, you can create a delicious and satisfying gravy that will elevate any meal.
The possibilities are endless, whether you prefer a classic beef gravy or a more creative version.
So, put on your apron, grab your whisk and start experimenting with different ingredients and techniques to create your own signature gravy. Who knows, you may surprise yourself and become a gravy pro in no time!
