Traditional Gravy
Serves | 4 - 6 |
Prep time | 14 minutes |
Meal type | Side Dish |
Misc | Pre-preparable, Serve Hot |
Region | British |
Ingredients
- The juices and fat from the roast meat
- 30g Plain flour (or 1oz)
- 1 pint Stock
- 2 heaped teaspoons Gravy browning (optional)
Directions
Step 1 | |
Allow the fat and juices from the roast meat to stand in a jug for a few minutes until the fat and juices have separated. Skim the fat from the surface | |
Step 2 | |
Empty your roasting tin and put in on the hob (as your roast meat is resting under foil,) turn on a medium heat, and add the fat | |
Step 3 | |
Stir in the flour and cook for around 1 minute | |
Step 4 | |
Stir in the meat juices first then gradually stir in the stock using a wooden spoon | |
Step 5 | |
Bring to the boil and simmer for 10 minutes | |
Step 6 | |
Season to taste and add gravy browning if required to darken the sauce |