Recipe: Simple Homemade Gravy

Posted on Oct 4 2017 - 9:15am by Samantha Clark
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

The convenience factor impacts on every decision we make, especially when it comes to making food and cooking dinner. If there is an opportunity to cut a corner, we generally take it; whether it’s because it’s easy or even because we simply don’t know what we’re doing.

This was how I felt about gravy. Until recently.

Following recipes online for gravy, I always found mine had lumps. So many lumps I’d have to sieve it before serving. I was following the recipe exactly but it just wouldn’t work out. There was always a crucial factor missing. So, now I’ve figured it out, I want to share an easy to follow gravy recipe. And it isn’t a case of practice makes perfect; follow this and you’ll have perfect smooth gravy every time.

You’ll need:

Quantities are enough for 2 people, just multiple for more.

  • 1 knob of butter or other fat (like dripping from your joint, goose fat etc.)
  • 1 tbsp of flour (doesn’t matter what kind, I use gluten free)
  • ½ a cup of cold water
  • 200-300ml of beef, veg or chicken stock
  • Browning
  • Seasoning (I use a couple of pinches of fine rock salt and a ¼ tsp of white pepper)
  • Wine if you want (red for beef)

How to:

1.    Add butter to a small saucepan on low/medium heat until melted

2.    Add flour and mix until it forms a small dough

3.    Add a bit of cold water at a time to make a thick paste

4.    Add stock a bit at a time until you’re happy with the consistency (less stock makes a thicker gravy, more is thinner)

5.    Add 3 drops of browning and mix, add more if you want your gravy to look darker

6.    Add your seasoning and wine

7.    Reduce the heat until you’re ready to serve- stirring frequently

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Leave A Response