Gravy
The trick to fantastic gravy is good ingredients. Real gravy needs the tin a roast has been cooked in for the best flavour
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 5 minutes
- 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. 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.
Recipe from olive magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8883/
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Ingredients
- 1-2 tsp flour
- half a glass wine (optional)
- 500ml stock
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Everyone needs a classic Sunday roast to pull out of the bag when you need to impress someone - this is it
5
ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 5 minutesIngredients
- 1-2 tsp flour
- half a glass wine (optional)
- 500ml stock
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