Roast Gravy
Cowbridge Kitchen
Gravy is a thick sauce often made for a Sunday Roast here in the UK and it is made from meat juices and thickened with Corn Starch for a thick rich Gravy Sauce.
If you are looking for a tasty sauce to go with your Roast Beef or Roast Lamb then this recipe for Gravy makes the most of all the flavour from the Vegetables and Beef Stock, and gives this Gravy it's traditional taste.
I use this Gravy for any Sunday Roast Dinner I even use this as my Christmas Day gravy.
10 mins Prep time
20 mins Cooking time
This is a minimum cooking time
Let it simmer longer for a richer flavour
Time
This is per a 250 ml serving
Calories: 133
Protein: 9.4g
Fat: 5.9g
Carbohydrates: 12g
Fiber: 1g
Sugar: 0.5g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
The reason this is so cheap to make is because we used the vegetable trimmings to make the stock.
If you use vegetable stock cubes it will cost more.
Cost to make:
£1.05 / $1.33 (Est.)
Equipment:
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How to make Gravy
Gravy is a sauce often made from meat juices or beef dripping. The modern gravy has been made popular by brands such as Bisto, who created a ready made gravy powder.
Real gravy is made with Beef or Chicken stock then thickened with a roux or corn flour to create a thick sauce that in the UK is used to accompany a Sunday roast.
The secret to making the best gravy is in the stock you use, so it is important to take a bit of time making a great stock from your left over vegetables and meat.
Other varients of Gravy sauce include gravys such as KFC Chicken Gravy and French Onion gravy.
Cuisine:British
ingredients
3 Beef Stock Cubes to make 300 ml of Beef stock
40 g of Beef dripping or 40 ml of Meat juice.
60 g of plain flour
2 bay leaves
1/4 tsp Black Pepper
1/4 tsp Salt
Gravy Browning
Cooking Instructions
- As you peel your vegetables , Carrots, Swede & Parsnips drop all of the left over trimmings into a large pan filled with at least 4 litres of cold water. Add a rough chopped brown onion and a few ripped up sticks of celery to the pan. You can chop up a few extra carrots and a bit of parsnip to add to the pan.
- You can also add a good tablespoon of some Vegetable stock powder, or a cube.
- Get this pan of water boiling then reduce it to a low simmer, where you are going to leave it reduce by at least half. This should take a few hours.
- When the stock is ready , drain all of the water out into a large jug then put the two Bay Leaves into the stock. You should have no more than 2 litres. Set this aside and discard all of the vegetable trimmings.
- In a clean pan slowly melt your fat of dripping.
- Make up about 300 ml of beef stock, using the 3 stock cubes and boiling water.
- Mix the Black Pepper & Salt with the 60 g of Flour, then whisk this into the hot fat to form a Roux.
- Turn up the heat then add enough of the veg stock so that you get a very thick sauce, 400 ml should do it. Make sure both Bay Leaves go into the sauce.
- Tip in the 300 ml of beef stock and keep whisking it until it comes to a boil.
- At this point the colour of the gravy should probably be OK, but you can add some gravy browning to it if you like it darker.
- Keep adding more vegetable stock until the gravy is the consistency you want. I normally go for quite a thick gravy and use about half the stock (600 - 800 ml) on top of the 300 ml of beef stock.
- Let this gravy simmer on a very low heat for about 20 minutes, the longer you leave this reduce the better it is going to taste.
This type of Gravy is good for a Traditional Sunday Roast, but you can make it to pour over your chips as well if you like.