Prep 5 mins
Cook 10 mins
This is the way my grandmother - an excellent cook - taught me to make gravy. I remember having to stand on a box in front of the stove to allow me to reach to stir! This has to be the best way to make gravy!
- pan juices, from the meat
- 2 tablespoons fat, from the meat
- 1 ounce plain flour
- 1 pint stock, ideally from vegetables cooking alongside
- Collect the juices and the fat from the meat you are roasting.
- Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
- Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point).
- Stir in the flour and cook for 1 minute.
- Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. You can add some white or red wine at this point for more flavor. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
- Bring to the boil and allow to simmer for 10 minutes.
Thanks English_Rose! Gravy has always been hit or miss experience for me. I learned two important things from your recipe: first, combine flour and fat (don't dump flour into the drippings); second, add a little wine to the pan to flavor the outcome. Bravo! I know my gravies will improve!