Gravy

Who loves home-made gravy just like Mum always makes?

Well here is the recipe for making my Mum’s gravy

  1. Drain the fat from the roasting tin after you have finished cooking your chosen roast joint.
  2. Leave 30ml (2 tbsp) of the fat and juices in the roasting tin.
  3. Add 30mlandnbsp;(2 level tbsp) of flour and mix well with the fat and juices to make a rich paste. Make sure you mix in all of the crispy bits from the roast as this will add to the taste and flavour of your gravy.
  4. Now crumble in stock cubes (flavourandnbsp;of your choice) to the paste and again mix well. Dependent on how much gravy you are making depends upon how many stock cubes you use – a stock cube normally makes about 190ml of stock.
  5. Drain the water used to boil theandnbsp;vegetablesandnbsp;into the roasting tin to make the amount of gravy you want. Mix well and cook on the hob for about 2-3 minutes.
  6. Season well with salt and pepper to taste.
  7. Serveandnbsp;immediatelyandnbsp; and enjoy.
  • If the gravy is to weak and runny mix some cornflower and water in a mixing bowl and add to the gravy whilst cooking.
  • If the gravy is too thick add some more water.

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