You’ve cooked the roast all afternoon along with the vegetables and the dinner rolls are heated through just right. Just don’t forget the gravy! If you’ve never made this deliciously rich sauce before, don’t despair, we’re here to show you how to make gravy – the easy way!
Gravy can be made easily from scratch or if you have practically zero time, you can make gravy from an instant mix. We are here to tell you there’s a time and place for both, so don’t let anyone speak badly of the instant gravy!
Even Snoop Dog is on the gravy train! via GIPHY
Add flavour to your gravy
While there’s usually plenty of flavour in those delicious remnants in your roasting pan, you might still feel the flavour profile is lacking a certain something. It’s super easy to boost the flavour of gravy, but you should always start by seasoning it properly, so don’t skip the salt and pepper!
Try adding herbs such as rosemary, parsley or thyme, a splash of Worcestershire sauce or even cooking onions and garlic with your roast to add a beautiful hint of rich onion flavour.
How to make gravy from scratch
If you’re roasting a joint of meat (lamb or beef) or a delicious roast chicken, making gravy is an easy last step to take while the meat is resting after cooking. There’s so much flavour in the pan juices, it’s practically a crime NOT to make gravy from it!
Ingredients
- Roast meat/pan juices
- 4 tablespoons plain flour
- Up to 3 cups of beef stock
- Salt and pepper to taste
Method
- After removing the meat from the roasting dish, pour the pan liquid/drippings into a glass measuring jug or cup and let it sit for five minutes for the fat to raise to the surface.
- If your roasting pan isn’t stovetop-friendly, scrape the pan remnants into a saucepan or frying pan that is. Skim five tablespoons of fat from the jug of drippings and place them in the pan. Discard any remaining fat on top of the jug of pan juices. Add enough stock to the jug to make up three cups of liquid (including the remaining pan juices).
- Add the flour to the fat in the pan and stir using a wire whisk. Cook over low heat on the stovetop, constantly stirring and scraping the pan, until the mixture is smooth and gently bubbling.
- Gradually add the reserved pan juices/ stock mix back into the pan, whisking the entire time. Bring to a boil and stir for a minute or until the gravy thickens. Add salt and pepper to taste.
- If your family doesn’t like a smooth and silky gravy without any ‘bits’ in it, you can strain the gravy through a fine wire mesh sieve as a final step before serving.
No time? Make instant gravy!
There’s no shame in the instant gravy game, and if you need gravy in a hurry for chips, schnitzel, steak or roast potatoes, instant gravy granules or powder can be a real time-saver, they just require adding boiling water to the powder and mixing until smooth.
There are plenty of good-tasting supermarket brands to choose from – Maggi, Green’s and Gravox are all brands that rotate through my pantry!
INSTANT GRAVY TIP: Is your gravy always lumpy? Try adding just a little amount of water to the instant gravy powder first, stirring until it’s just smooth and then gradually adding more water while you stir!
Do you have a tip, trick or family secret to share for excellent gravy? Feel free to share it below, you might just help someone amp up their gravy game too!
