If you are not a confident home cook, making something like gravy can seem overwhelming and completely out of your skill set, but like most things in the kitchen, if you see it done once you’ll realise it’s really not that hard.
My own mum used to whack out the Gravox when it came to our roast dinners and it wasn’t until I saw my mother-in-law make hers from scratch after a delicious roast pork was cooking that I thought…I can do that!
You see, it’s just two ingredients that make up the gravy: flour and stock (or water) and all those delicious cooked-on bits that are left in the bottom of your roasting pan when you take it out to let your meat rest. The darker and more cooked on those bits are, the darker and more intense your flavour and colour will be.
Left over pan juices/fat/dripping from any roast meat
1 tbsp plain flour
2 cups chicken stock (or water)
- Once you have taken your roast meat out of the roasting dish and set aside to rest, take the roasting pan and place it directly onto the stove top until it starts to bubble.
- Add in 1 tablespoon of plain flour and stir, cooking off the flour and lifting as much of the cooked-on drippings that you can.
- Add in the stock and continue to stir, scraping as you go until it starts to thicken
- Once thick, set aside. Pour the gravy into a jug and serve with your roast
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.