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Gravy

 

Time: 20 mins

This recipe is how to make gravy, when doing a full roast.

Ingredients

  • ½ litre of vegetable water (from your cooked vegetables)
  • 2 tbsp of butter
  • 2 tbsp of flour
  • Juices and fat from your roasted joint
  • 1 beef oxo cube
  • 2 tsp gravy browning

Method

  1. In a saucepan melt the butter with the juices and fat (that has come from your meat that you cooked in your roasting tin) on a low heat
  2. Once melted, mix in the flour and cook out for a few seconds, it should turn into a thick paste
  3. Slowly add the water, from the vegetables that you have boiled, until all has been incorporated, remember to keep stirring or it will burn (you will notice that the sauce will become thick, this is normal)
  4. Cook the gravy for a few more minutes and then add the oxo cube
  5. Finish off by mixing in the gravy browning

 You can add the juices from the roast Turkey or chosen meat on Christmas day to make lovely gravy to accompany your dinner


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