TRADITIONAL GRAVY
This is the way my grandmother - an excellent cook - taught me to make gravy. I remember having to stand on a box in front of the stove to allow me to reach to stir! This has to be the best way to make gravy!
Provided by English_Rose
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Collect the juices and the fat from the meat you are roasting.
- Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
- Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point).
- Stir in the flour and cook for 1 minute.
- Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. You can add some white or red wine at this point for more flavor. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
- Bring to the boil and allow to simmer for 10 minutes.
Nutrition Facts : Calories 56.7, Fat 4.3, SaturatedFat 2.1, Cholesterol 4.7, Sodium 0.1, Carbohydrate 3.8, Fiber 0.1, Protein 0.5
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