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.
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
- 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)
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