zoom Gravy for roasts
  • Print A4 A5
    • Close

    Save to your scrapbook

    Gravy for roasts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Gravy for roasts

    This method for making gravy is simple and can be used with any meat you are roasting.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 8

    Ingredients

    2 tbsp fat, plus meat juices from the roasting tin
    1 tbsp plain flour
    4 tbsp port or red wine (optional)
    1-2 tbsp redcurrant jelly
    Up to 500ml hot turkey, beef or vegetable stock

    Method

    1. Place the roasting tin with the fat and up to 200ml meat juices on the hob and bring to a simmer.
    2. With a wooden spoon, stir in the flour, port or red wine, if using, and incorporate all those tasty, sticky bits on the bottom of the tin. Cook for 1-2 minutes, stirring continuously, before gradually adding any remaining meat juices and enough hot stock to make 500ml gravy.
    3. Bring to the boil over a medium heat and stir constantly until thickened. Stir in the redcurrant jelly. Season with salt and pepper and serve in a warm jug.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary