Roast gravy
A smooth, savoury gravy made in the roasting tin from the fat and caramelised juices of a roast, thickened with flour and stock.
Method
- 1
Lift the roast onto a board to rest and tilt the roasting tin so the juices run into one corner.
- 2
Spoon off all but about 3 tablespoons of the clear fat, leaving the darker juices and browned bits in the tin.
- 3
Set the tin over medium heat on the hob and sprinkle in the flour.
- 4
Stir constantly, scraping the base, until the flour has absorbed the fat and turned a light nutty brown.
- 5
Pour in the wine and let it bubble while you scrape up every browned bit from the tin.
- 6
Add the hot stock a little at a time, whisking well after each addition so the gravy stays smooth.
- 7
Simmer, stirring often, until it is thick enough to coat the back of a spoon.
- 8
Pour in any juices that have collected under the resting meat.
- 9
Strain through a fine sieve into a small saucepan and keep it hot over low heat.
- 10
Taste and season with salt and pepper, then pour into a warm jug to serve.
Notes
- The flavour comes from the browned juices stuck to the tin, so scrape them up thoroughly when the wine goes in.
- If the gravy is too thin, simmer it a little longer. If too thick, whisk in more hot stock.
- If your tin cannot go on the hob, scrape the fat and juices into a saucepan and make the gravy there.
Equipment
Roasting tin from the roast, Heatproof jug, Whisk, Wooden spoon, Fine sieve, Small saucepan