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.