Shaun Hill's gravy
- Preparation and cooking time
- Total time
- Easy
Skip to ingredients
- 1 tsp tomato passata
- 50ml white wine
- 1 tbsp fresh herbs
- 1 clove garliccrushed
- 25g mushrooms
- 1 tsp plain flour
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Lift your cooked meat on to a large dish to rest while you make the gravy. Pour any fat in the roasting tray into a dish. If you are making an unthickened gravy, place the tray on a low heat, add the passata, fry for a minute, then add the wine (if using) and 500ml water. Bubble for a couple of minutes.
step 2
If you are thickening the gravy, add 1 tsp reserved fat and 1 tsp flour to make a roux. Stir for a few minutes, then gradually add the passata and water, stirring to thicken.
step 3
Add any juices that have drained from the roast meat. The fat poured from the roasting tray will have separated into a top layer of fat and a dark concentrated liquid, which you can also add. Spoon off the fat until you are left with this residue. Add anything else that will contribute to a good flavour – garlic, herbs and the like, and strain into a jug.
