Who loves home-made gravy just like Mum always makes?
Well here is the recipe for making my Mum’s gravy
- Drain the fat from the roasting tin after you have finished cooking your chosen roast joint.
- Leave 30ml (2 tbsp) of the fat and juices in the roasting tin.
- 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.
- 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.
- 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.
- Season well with salt and pepper to taste.
- 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.
