Nov
Making Delicious Gravy
I have often seen friends make a perfectly good roast beef meal and then spoil it by opening a can of gravy or a pre packged gravy mix. The secret to a delicious gravy is simply using the pan drippings from the meat. That’s where all the flavor is and what gives real gravy its delicious, rich taste. So how does one go about making this delicious, rich gravy you ask? Simple. Once you have removed the roast from the pan scrape off all the bits of meat stuck to the pan. That’s where the flavor lives. Sediment is collected by heating the roasting tin on top of the oven with a splash of wine (this is known as deglazing). Spoon in some flour as a thickener and mix with the drippings, cooking it for a few minutes stirring the flour and drippings together all the time. Don’t let the flour burn in the pan. Now add your broth, water or milk, whatever your preference is, a little at a time. You can also use the water that you have cooked any vegetables in for a little extra added flavor. For an extra rich gravy, try adding a little cream. Some people like to add a knob of butter at this stage to give the gravy a smooth, glossy look. It’s up to you though. Keep stirring until the gravy starts to bubble and thicken. Try adding your favourite herbs to the gravy. A sprig of thyme, a few parsley stalks and a bay leaf can be thrown in before the stock is reduced. This is especially useful for adding extra flavour to shop-bought stock. Add salt and pepper to taste. Some like thick gravy, others prefer a bit thinner. If its too thick just add a little more of the broth or water. Should your gravy not turn out quite perfect and you end up with a few lumps you can always run the gravy through a colander or strainer and reheat. See, simple as can be. Throw away that canned gravy and serve your friends the real thing.
