How to Make the Perfect Gravy
Gravy is the star of any meal and is absolutely essential for most. What better than with a wonderful roast and best of all for soaking up with Yorkshire pudding!
Gravy (500ml)
Gravy made while roasting a joint or chicken
You will need
1 teaspoon vegetable oil
500g lamb or beef bones for lamb or beef gravy
OR 8 chicken wings or 8 chicken necks (or a mixture of the two) for chicken or pork gravy
3 roughly diced carrots
1 roughly chopped onion
½ stick chopped celery
1 bulb of garlic sliced in half horizontally
2 sprigs of rosemary
Salt and pepper to taste
2 sprigs of thyme
3ml cornflour
Method
- To the roasting pan you are going to use to roast meat or chicken, add the carrots, onion, celery, garlic, rosemary and thyme
- Place the roast on top of this bed and roast as you would normally
- When the joint is cooked to your satisfaction, set it aside to rest
- Place the roasting pan on the stove
- Spoon off any excess fat from the roasting pan – retain a little as this adds flavour to your gravy
- Add 2 litres of water, scrape the bottom of the pan well and cook on a high heat for 30 minutes or until the stock reduces a little
- Remove from the heat and strain the stock from the vegetables and/or bones.
- Remove the garlic and press the other vegetables to release as much juice and goodness as possible
- Squeeze the cloves of garlic into the stock (like toothpaste) and mash with a fork
- Add the stock back in the pan and simmer uncovered for a further 10 minutes until the stock is reduced by half and the flavours become concentrated
- If you prefer a slightly thicker gravy, make a paste with 3ml cornflour and 3ml water. Whisk into the reduced stock and heat until thickened to your taste
- Season well with salt and pepper
- This should result in about 500ml of wonderfully tasty gravy
- Add a knob of butter to make it really silky and rich
Gravy made without roasting a joint or chicken
- Add 1 teaspoon of vegetable oil to a large pan and heat on high
- When hot, reduce heat to medium and add the bones (chicken, beef or lamb), carrots, onion, celery, garlic, rosemary and thyme
- Cook for about 30 minutes until brown and caramelised
- Add 2 litres of water and cook for a further 30 minutes until the stock reduces a little
- Remove from the heat and strain the stock from the vegetables and bones. Remove the garlic and press the other vegetables to release as much juice and goodness as possible
- Squeeze the cloves of garlic into the stock (like toothpaste) and mash with a fork
- Add the stock back in the pan and simmer uncovered for about 30 minutes until the stock is reduced by half and the flavours become concentrated
- If you prefer a slightly thicker gravy, make a paste with 3ml cornflour and 3ml water. Whisk into the reduced stock and heat until thickened to your taste
- Season well with salt and pepper
- This should result in about 500ml of wonderfully tasty gravy
- Add a knob of butter to make it really silky and rich
Tips:
- Lamb gravy – I sometimes add a little mint jelly or fresh mint (2 teaspoons) to the stock (point 4)
- Beef gravy – add a teaspoon of hot mustard to the stock (point 4)
- Chicken or pork gravy – add 2 teaspoons apple jelly and a teaspoon of dried tarragon to the stock (point 4)
- Add a splash of soy or Worcester sauce to enhance the flavour of your gravy – note that it will darken the gravy, so if you are making chicken gravy, leave this out
- If you are having difficulty removing excess fat from the roasting pan, simply add a few ice cubes to the tray and the fat will stick to the ice – remove the blocks
- You can also use the water in which you cooked your accompanying vegetables instead of adding all the water.