How to make gravy

Points to remember

  • Remove the meat from the roasting pan.
  • Fry some finely chopped vegetables - such as carrots, onions and celery - in the base of the pan on a high heat so that they caramelise. Bay leaves can be added for additional flavour.
  • Add flour to the frying veg and start to cook the flour out. Add a little wine and let it reduce slightly.
  • Add enough stock to make the gravy as thick or thin as you like - as a guide, 1 pint to 1 rounded tablespoon of flour should produce a good consistency.
  • Let the mixture simmer for a few minutes.
  • Strain the mixture into a jug, pressing down on the veg with a spoon to release all the juices. You now have a jug of gravy.