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!
pint stock, ideally from vegetables cooking alongside
Serving Size: 1 (6) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 38 g69 %
Total Fat 4.3 g6 %
Saturated Fat 2.1 g10 %
Cholesterol 4.7 mg
Sodium 0.1 mg
Dietary Fiber 0.1 g0 %
Sugars 0 g0 %
Protein 0.5 g
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.