Gravy is known as the sauce that can be made from meat or vegetables, often used as an accompaniment to roast beef or mashed potatoes. Making your own gravy is a fairly easy task. Once you have mastered the simple steps needed to accomplish this, you will not want to return to using the instant alternatives like Oxo gravy.
You will need
Meat juices or drippings from a roast of meat Flour Water Stock cubes (optional) Strainer Salt and pepper Gravy boat or jug
Using the meat juices
Once you have finished cooking a roast joint of meat, remove the meat from the roasting tin and place it to one side so that the roast joint can be carved ready for eating.
Place the roasting tin onto the stove top and bring the liquid to the boil.
While it heats up, you can gently free any pieces stuck to the bottom - these will add to the flavour.
Make a paste or roux
Once the meat juices are hot, carefully add the flour a little at a time.
Stir the flour into the liquid and continue to add it in small quantities until a smooth paste or roux is achieved. You may find it easier to remove the tin from the direct heat as you do this.
Completing your gravy
Add some water to the roux, stirring continuously until you have achieved a sauce like consistency.
You may wish to add some stock cubes to further improve the taste or flavour of your gravy. Bring to the boil, stirring until you have a smooth but thick gravy sauce. Add salt and pepper to taste. One or two Oxo cubes or a product like Bisto will add to the taste, if included during this step.
Strain the gravy
Your gravy is now almost ready to use. To have smooth gravy Strain the gravy through a strainer to remove any lumps that you may have missed or any pieces of meat left behind in the roasting tin. Pour your finished gravy into a gravy boat or suitable jug.
- Instead of using fresh water for your gravy, you could use the water you have boiled your vegetables or potatoes in. This will add to the taste and flavour of the gravy. - Once the gravy is completed, if it is a little too thin, mix some flour and water together to form a paste. Add this mixture to the gravy, while stirring constantly. Alternatively you could use cornflour or arrowroot to help thicken your gravy.