How to make perfect gravy
If you have made a delicious roast dinner then you’ll want a gravy to match. So follow these simple rules for a perfect result, every time, (whatever the meat).
- The quality of the gravy depends on the quality of the meat that you start with, whether it’s beef, pork, lamb or chicken.
- Roast the meat at the correct temperature to get the maxium juices from the roast and to allow some of these juices to caramelise, adding depth of flavour.
- Be careful not to burn the flour or incorporate any burnt bits from the roast meat, as this will make your gravy bitter.
- Don’t be tempted to use just water instead of stock. If you don’t use fresh stock, make up what you need from cubes or powder, using the cooking water from your vegetables (this is a good source of extra vitamins and minerals too).
- Use a good quality roasting tin - one with a solid base that can be used in the oven and on the hob.
- If your gravy goes lumpy, or if you want a really fine gravy, strain in through a fine sieve. Press it through with a wooden spoon to extract all the delicious juices.
And now for something a little different.
For an extra twist, try adding one of the following flavours to your gravy.
- A spoon of Dijon or grainy mustard
- A splash of Worcestershire sauce
- ½ a teaspoon of dried thyme or oregano (or add to the warm stock)
- 1 tablespoon of green peppercorns, rinsed in cold water and then lightly crushed
- A splash of balsamic vinegar, Madeira or red wine