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How To Make The Perfect Gravy

Gravy is a versatile sauce which can be used for a roast dinner and other dishes. To save time, many people prefer to use gravy granules. By adding water from a kettle or putting it into a saucepan and heating it on a gas hob, gravy can be made within a couple of minutes. However, it doesn’t taste as good as homemade gravy. In fact, it can be made in as little as thirty minutes. If someone has all of the relevant ingredients to hand, it can be done in a quarter of an hour. Although vegetable gravy can be made, here’s how to make gravy which has meat as an ingredient.

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Collect juices

When meat is being cooked, collect juices in a glass dish. A plastic dish shouldn’t be used because the hot juices can melt it. After a couple of minutes, fat will rise to the top of the juices which should be put into a dish.

Utilise a roasting tin

After meat has been taken out of a roasting tin, it should be put aside and covered in foil. Consequently, it will remain warm for longer than if it was put in a cold area, such as a fridge. When it has cooled down slightly, the fat which has been collected in a glass jar should be put into the roasting tin. Once this has been done, put the roasting tin onto a medium heat. A high heat should be avoided because this will affect the final quality of the gravy.

Add other ingredients

Once the fat is starting to heat in a roasting tin, add 30g of flour and cook for one minute. Although it can be cooked for a couple of minutes, this won’t benefit the gravy because it could start to burn. Next, the juices should be added and also one pint of stock. There are plenty of stock manufacturers to choose from which have a variety of flavours. It is recommended that a stock is bought from a stock manufacturer which is similar to the meat which is being cooked. For a truly authentic taste, use stock which is also homemade. Consequently, gravy will have an even better taste.

When all ingredients are in a roasting tin, it must be stirred gradually. Meat juices and fat can get stuck to the side and they should be removed by being stirred. Once it has been stirred, the gravy must then be left to simmer for about ten minutes. When it is under simmer, seasoning can be added but this isn’t necessary. Salt and black or white pepper can be added to give it an extra kick. However, the combination of juices, fat and flour will create a taste sensation.

After it has been simmered for about ten minutes, it is ready to serve. Although it can be difficult to make on the first attempt, this dish can soon be mastered. As homemade gravy tastes much better than gravy granules, it is definitely worth making.