Gravy
Easy
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The trick to fantastic gravy is good ingredients. Real gravy needs the tin a roast has been cooked in for real flavour. Make sure you pour off any excess fat before you start and take your time stirring the roux to avoid lumps!
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- 1-2 tsp flour
- half a glass (optional) red wine
- 500ml stock
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Pour off any fat from the juices in the roasting tin. Put the tray on a low heat. Add the flour and stir it into the fat to make a roux. Stir for a few minutes, then gradually add the wine and bubble together.
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Add the stock, and stir and bubble to thicken. Add any extra juices that have drained from the roast meat as it rests. Season if it needs it.
