An essential part to any roast is delicious gravy. To make rich, tasty gravy using the pan juices from your roast follow these easy steps.
Traditional pan gravy
Take the roasted meat from the roasting dish and set the meat aside to rest. (see why below).
- 4 tbsp plain flour
- 3 ½ cups beef stock (for a beef roast) or chicken stock (for a veal or lamb roast) - you can make your stock from cubes or powder or you can use liquid stock.
- freshly ground pepper and salt
- Drain away a little of the fat from the pan if it seems excessive (you’ll need about one tablespoon of fat). You will be left with a little fat and the brown residue from the roast meat.
- Place the roasting dish on the cooktop, over a medium heat. Bring the pan juices to the boil. Add the flour and stir until the flour is well combined.
- Reduce the heat a little and cook, stirring often until the flour mixture is well browned. Take care that the mixture does not burn.
- Take the roasting dish from the heat and slowly pour in the stock, stirring constantly until well combined. Return the roasting dish to the heat, bring mixture to the boil. Reduce heat and simmer for about 3 minutes, stir occasionally. Season with pepper and salt.
Enriching the pan gravy
The simple pan gravy above can be varied by using half wine and half stock, or by adding finely chopped fresh herbs (parsley and chives are good choices) just before serving. A good dash Worcestershire or soy sauce gives great flavour and colour. A small dollop of tomato paste will add colour and richness (add it with the stock so it cooks with the gravy).