A good gravy is not difficult, you just need a few things to get you started. When you roast a joint there will be lots of lovely juices and caramelised crispy meaty bits that make up the back bone of a good gravy. All it needs is a little enhancement and body.
1tbsp vinegar - balsamic or sherry etc
500ml water or veg water from your peas etc
1tbsp brown sugar
500ml butchers stock either chicken or beef depending
1 large slosh of White/Red wine - red for beef/lamb White for poultry/pork etc
2tbsp plain flour
Sprig of thyme/rosemary
Remove your joint from the roasting tin to a warmed plate. Spoon out as much fat without wasting any precious juice and discard.
Place the tin onto the hob and heat up. Using a wooden spoon, scrape up all the crispy bits on the base and stir into the gravy.
Pour in the wine and the herbs and bring to the boil. It's important to cook off the alcohol otherwise it has a harsh flavour.
Sprinkle in the flour, this is to thicken it. Make sure there are no lumps.
Pour in the stock and veg water and bring to the boil.
Carefully pour the gravy through a sieve into a suitable sauce pan and bring to the boil. Skim off as much fat, it will float to the top. Have a quick taste.
Add the sugar and vinegar and season with salt and pepper. This will make a nice simple gravy to enhance your meat.
If you want to boost it even more you can of course add what you like. These are good boosters if it needs a little something extra: redcurrant jelly, Worcester sauce, brandy, fresh herbs.