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
Print recipe| 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 | |
