For classic unthickened gravy
- Pour any excess fat off the pan, sprinkle on a little salt
- Heat on the stove until the juices are reduced
- Pour off any further fat
- Pour in wine and or stock
(white wine and white stock for white meat red wine and brown stock for red meat)
- Bring to boil and stir to remove sediment form base of pan
- Reduce by approx a third to concentrate flavor
- Strain and season to taste
To thicken gravy
- Leave 30g(1oz) of fat in pan and stir in two tablespoons of flour and cook for several minutes until the mixture starts to go browner
- Stir in wine and or stock and reduce until the gravy thicken
- Strain and season
- prepare unthickened gravy as above
- dilute a tablespoon or two of cornflour with cold water
- whisk in to gravy
- bring to boil, strain and season to taste
Tips: How to make better gravy
- Add quarter cut onion and carrot to the roasting pan to add flavour an act as a trivet.
- Add a little water to the pan to prevent the juices burning.
- If the juices are not brown enough at the end of cooking, put the pan on the heat and reduce until caramelized.
- Make a good stock orbroth (bouillon)
Whilst stock cubes are acceptable they can be salty - be careful when added salt depending on your taste
A simple broth is made from vegetables, bones, trimmings from the joint or from giblets if you can get them!
- Brown the bones and vegetables in the oven or in the pan
- add cold water or a diluted stock cube and water.
- Add some peppercorns and bayleaves and appropriate herbs
- Bring to the boil skimming to remove any scum or fat from the surface
- Boil for 2 hours