Traditional Sunday Roast Gravy Recipe

No Sunday Dinner is complete without a good helping of traditional gravy. Granules are all well and good for a fast, easy gravy, but for something full of flavour like when we were young, it needs to be made the traditional way. This recipe will make just over a pint of gravy.

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