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 & juices in the roasting tin.
  3. Add 30ml (2 level tbsp) of flour & mix well with the fat & 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 & flavour of your gravy.
  4. Now crumble in stock cubes (flavour of your choice) to the paste & 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 the vegetables into the roasting tin to make the amount of gravy you want. Mix well & cook on the hob for about 2-3 minutes.
  6. Season well with salt & pepper to taste.
  7. Serve immediately & enjoy.
  • If the gravy is to weak & runny mix some cornflower & water in a mixing bowl & add to the gravy whilst cooking.
  • If the gravy is too thick add some more water.

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