Gravy

Gravy is so easy to make and is well worth the effort.  I don’t understand why people spend so long making a roast only to use gravy granules.  Fresh made tastes so much better

Ingredients

Thin layer of the juices of whatever meat you are cooking
50g butter
50g plain flour
1 clove garlic, chopped
a few sprigs of rosemary
200ml wine (red for red meats, white for white meats)
400ml stock (depended on what meat you are cooking

Method

Remove the meat from the roasting tray and drain off the fat, leaving a thin layer in the tray.
Transfer the tray to the hob and add the butter, once melted add the flour and mix until you have a paste.
Add the garlic and the rosemary and then add the wine. Simmer for around 5 mins, then add the stock. Season to taste.
Heat over a moderate heat and occasionally stir. When the gravy thickens to your desired consistency, pass through a seive and serve straight away.

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