How to make incredible gravy
BY READERS DIGEST
1st Jan 2015 Recipes
A traditional Sunday roast just isn't the same without the perfect gravy. Here's the ultimate guide to getting gravy right, whatever meat you're serving.
Traditional is best
Well-flavoured gravy incorporates both the juices and the sediments of the roasted meat. It should be made in the roasting pan after the meat has been removed and left to rest on a serving dish.
Once you have moved the joint pour off the fat except for 1-2 tablespoons, which you should leave in the tin along with the dark sediment from the roast. If you prefer thinner gravy, reduce the amount of flour accordingly.
Stir in 1-2 tablespoons of flour, browning it slowly to your preferred colour. Then, gradually pour in meat or vegetable stock and stir until thick and smooth. Any lumps can be sieved out afterwards.
If any fat remains on the top, it can be removed by laying sheets of absorbent paper on the surface.
What stock makes the tastiest gravy?
Ideally a homemade stock, that matches the meat you are roasting. Though chicken stock can be used for most gravy.
Giblet stock can be made quickly by simmering the poultry giblets (neck, heart, gizzard and liver) in water for about 30 minutes.
Supermarket ready-made and chilled stock is a good alternative if you’re pressed for time. If you have to use a stock cube—and this should really be a last resort—try to only use half a cube to the amount of water suggested on the pack in order to reduce saltiness.
Dash of flavour
For children, try adding a little marmite or Bovril to your gravy. Adults may prefer some red or white wine, sherry, martini or a dash of liquor or port. When you are adding alcohol, reduce it first by rapid boiling to eliminate any harsh flavours, and then use it to replace some of the stock or water in the recipe.
For something really different, why not try a squeeze of orange or lemon juice, vinegar or even jellies made from herbs, red currants, cranberries or gooseberries.
If you are serving gravy with game or goose, meats that benefit from a little sweetness, add a teaspoon or so of jam to the reduced gravy. Jam melts very quickly when stirred into the hot gravy and gives it an added smoothness.
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