Best A Proper British Gravy Recipes

Gravy is an essential component of British cuisine. It is a sauce that is typically served with roasted meats, potatoes, and vegetables. A proper British gravy recipe can be traced back to the 18th century, when it was made using beef drippings and flour. Today, there are many variations of British gravy recipes, but the fundamental ingredients remain the same. In this article, we will explore what makes a proper British gravy recipe, including the ingredients, cooking techniques, and serving suggestions.

Ingredients

The key ingredients in a proper British gravy recipe are meat drippings, flour, and stock. Meat drippings are the juices that are left behind in the roasting pan after cooking meats such as beef, chicken, or turkey. These drippings are used as the base of the gravy, giving it a rich flavour and texture. Flour is added to the drippings to thicken the sauce and give it a smooth consistency. Stock is then added to dilute the sauce and add depth of flavour.

Meat Drippings

The quality of the meat drippings is crucial in making an excellent British gravy. It is essential to use drippings that are rich and flavourful. This means that the meat must be properly seasoned before roasting, preferably with salt, pepper and herbs. When the meat is cooked, allow it to rest tented loosely in foil for about 10 - 15 minutes, this allows the juices to be fully absorbed into the meat, leaving a good amount of drippings in the pan. Use these drippings as the base of your gravy, and do not discard any brown bits stuck to the bottom of the roasting pan - this is where the flavour lies.

Flour

Flour is added to the drippings to create a roux, which thickens the sauce. The ratio of flour to drippings should be 1:1. However, depending on how thick you like your gravy, you can adjust the amount of flour used. It is essential to cook the flour and drippings for at least 2-3 minutes, stirring continuously, to avoid the gravy being lumpy. This creates a roux that is cooked to a light golden colour and smells nutty.

Stock

Stock is added to the cooked roux to dilute the sauce and add depth of flavour. Chicken, beef, or vegetable stock can be used, depending on the meat used to make the drippings. The stock should be added gradually, tablespoon by tablespoon, stirring continuously to incorporate the liquid evenly. This will allow you to create a smooth and silky consistency. The amount of stock needed depends on how thick or thin you want your gravy to be.

Cooking Techniques

Cooking British gravy requires skill and patience. The basic principles of preparing British gravy are straightforward: mix flour and fat to make a roux, then slowly whisk in the liquid to make a smooth, flavourful sauce. However, the actual process of making gravy is more complex.

Whisking

It is crucial to whisk the roux continuously while adding the stock. This will help avoid lumps and create a smooth and silky texture. Whisking also helps to incorporate air into the sauce, keeping it light and fluffy.

Simmering

After adding the stock, the gravy must be brought to a gentle simmer. This will help cook the flour and thicken the sauce. The sauce should not be allowed to boil, as this can cause it to break down and become thin and watery.

Seasoning

Proper seasoning is essential to achieving the perfect British gravy. Salt, pepper, and herbs such as thyme, bay leaves, or rosemary can be used to add flavour to the sauce. It is essential to taste the gravy as you go, adjusting the seasoning as needed.

Serving Suggestions

British gravy is traditionally served with roasted meats such as beef, chicken or turkey, potatoes, and vegetables. It is also used to pour over pies, mash potatoes or chips, and is an essential component of the popular dish, Bangers and Mash.

Storage

A proper British gravy can be stored in an airtight container in the fridge for up to two days. However, it is advisable to freeze the sauce for up to three months. Reheat in a saucepan over low heat, stirring regularly to avoid sticking to the bottom.

Variations

There are many variations to a proper British gravy recipe, and the best thing about making your own gravy is the ability to tailor it to your preferences. Drippings from other meats, such as pork or lamb, can be used to create different variations of the sauce. You can also add wine, mustard or even Worcestershire sauce to create a unique and extra rich flavour.

Conclusion

In summary, a proper British gravy recipe is a simple yet flavourful sauce made from meat drippings, flour, and stock. The quality of the drippings, the amount of flour used, and the ratio of stock are all essential in achieving the perfect gravy. Mastering the cooking techniques of whisking, simmering, and seasoning will help you create a smooth and silky texture that compliments your meal. Whether serving with roasted meats, potatoes, or pouring over pies, British gravy is an essential component of any British meal.

British gravy is a staple accompaniment for a wide range of dishes, from roast beef to mashed potatoes, and is an essential element of the British dining culture. Gravy is one of the most straightforward sauces to make, but it must be done correctly to get the proper consistency, flavor, and texture. Make a proper British gravy requires a few essential tips and techniques that can enhance your culinary prowess and delight your guests.

Tip 1: Use quality ingredients

The key to making excellent British gravy is using high-quality ingredients. The first ingredient is meat stock or broth. The stock should come from bones that have been simmered for several hours, allowing it to extract all the flavors and nutrients from the meat. The second ingredient is flour, which is used to thicken the sauce. It is best to use a high-grade flour, such as bread flour or unbleached all-purpose flour, to ensure the gravy has the right consistency. Finally, a good quality butter, such as unsalted butter, adds a rich flavor to the gravy and enhances its smoothness.

Tip 2: Start with a roux

A roux is a mixture of butter and flour used as a base for all kinds of sauces, including gravy. Making a roux is the first step to creating a proper British gravy. The ratio of butter to flour is dependent on the thickness and richness desired for the gravy. The general rule is to use equal amounts of butter and flour. For a smoother, thicker consistency, use more flour.

Tip 3: Whisk the roux properly

Once the roux is formed, it is essential to whisk it properly. Stirring the roux should be done continuously and vigorously to ensure even browning and avoid lumps. The roux should be cooked on medium-low heat to prevent burning or scorching. The whisking should be done until the roux develops a nutty aroma and obtains a light brown color.

Tip 4: Gradually add the broth

The broth, which is the main liquid used to make gravy, should be added gradually to the roux, while whisking continuously. Adding the broth gradually ensures a smooth and consistent texture. It is essential to note that the broth should be heated, as cold broth can cause the roux to clump up and create lumps in the gravy. The ratio of broth to roux is also essential to consider, ensuring the right consistency, thickness, and richness of the gravy.

Tip 5: Simmer until thickened

Once the broth is added, the heat should be increased to high, whisking constantly until the mixture comes to a boil. After boiling, the gravy should be immediately reduced to a low simmer, and the whisking should continue until the gravy thickens to the desired consistency. If the gravy is too thick, add more broth or water, and if too thin, continue to simmer until it thickens.

Tip 6: Add additional flavorings

To add additional flavorings to the gravy, spices and herbs may be added. Common spices and herbs include salt and pepper, thyme, rosemary, bay leaves, and garlic. These ingredients should be added to the gravy while it simmers and should be discarded after the sauce is complete. Other popular options for adding flavor include Worcestershire sauce, soy sauce, red or white wine, and balsamic vinegar.

Tip 7: Strain the gravy

To get a smooth and consistent texture, it is essential to strain your gravy before serving it. The straining process will help to remove any herbs, spices, or lumps in the gravy, ensuring a delightful and effortless dining experience. A fine mesh strainer or cheesecloth can be used to strain the gravy. It is best to strain it directly into a serving vessel to make it appealing.

Tip 8: Keep the gravy warm until serving

Gravy should be served hot, so it is necessary to keep it warm until serving. After making the sauce, the best option is to transfer it to a warmed gravy boat or heat-safe serving dish, and then covered with a lid or foil. Alternatively, leaving the saucepan on low heat and whisking occasionally until serving, it will allow the gravy to stay warm and steamy.

Conclusion:

To make a proper British gravy, using quality ingredients, starting with a roux, whisking it properly, gradually adding the broth, simmering until thickened, adding additional flavorings, straining the gravy, and keeping it warm until serving are critical tips that can enhance your culinary prowess and awe your guests. By adhering to these tips, you will have a delightful and savory experience and complement your meal with an unforgettable taste.