| Serves | 2 |
| Preparation Time | 15 minutes |
| Cooking Time | 10 minutes |
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This object requires Flash and Javascript installed and enabledBasic Gravy
There are two ways to make gravy. By deglazing the roasting pan, or by mixing the pan juices with a roux in a saucepan to thicken it. The choice of method will depend on how you cooked your roast. If the roast is cooked in oil or fat directly on the base of the pan, then the deglazing method is the best option, but, if you cook your roasts on racks in roasting pans and place stock or wine underneath to keep them moist, then you'll want to make your gravy using the saucepan method.Ingredients
- 1 Tbsp plain flour
- 1 cup stock (chicken, beef or vegetable)
- Red or White Wine (depending on what you're serving the gravy with - red wine for red meat and game, white for pork, chicken or poultry)
- 1 qty Veloute Sauce (choose the stock to match the meat you're serving e.g. if it's chicken, use chicken stock or use the water from boiled vegetables)
- Parisienne essence
- Flaked salt, to taste
- Freshly ground black pepper, to taste
Method
For Roasting Pan Gravy
This is the easiest and quickest way to make gravy in the pan after cooking a roast. Providing you use a stainless steel roasting pan, you can make the gravy in the same pan on the cook top.
- When you remove the roast meat from the baking pan, pour off the excess fat and juices, leaving about 1-2 Tbsp in the pan.
- Loosen all the fond (crispy and crusty bits of meat from the pan), and pour in a little white or red wine and deglaze the pan for a few minutes over medium heat.
- Add the flour and stir to a paste.
- Add the stock and continue to stir until there are no lumps.
- Place the baking pan on the cook top and turn on the heat to medium and stir till the sauce thickens.
- Season with salt and pepper and a little more white or red wine.
For Saucepan Gravy
When you cook a roast on a rack in a baking dish with stock and wine underneath to keep it moist, or, you don’t want to cook a roast but you do want gravy on your meat and veg, a saucepan gravy is your best option. It’s just the same as making a velouté sauce. You can either use fresh stock or the stock and wine from below the roast.
- Make the veloute using the stock, or water left over after boiling vegetables.
- To colour the gravy, use enough Parisienne essence to get he desired colour.
- Add salt and pepper to taste.
