British Gravy

June 3, 2023

British Gravy - kvalifood.com

A roasting-tin gravy made from pan drippings, flour, and stock. The key to good gravy is deglazing the roasting tin to pick up all the caramelised bits stuck to the bottom. Serve with a Sunday roast.

Makes ca. 500 ml

Ingredients

2 tbsp pan drippings (fat and brown juices from the roast)
2 tbsp plain flour
500 ml hot stock (matching the roasted meat)
salt, to taste
black pepper, to taste

Directions

Remove the roast from the tin and set it aside to rest. Place the roasting tin over medium heat on the stovetop.
Tilt the tin and spoon off excess fat, leaving about 2 tablespoons of fat along with all the dark juices and crusty bits.
Scrape up the caramelised bits with a wooden spoon. Sprinkle in the flour and stir for about 1-2 minutes until it is fully blended with the fat and lightly cooked.
Gradually pour in the hot stock, whisking constantly. Add about a third at a time, making sure each addition is smooth before adding more.
Bring to a gentle simmer and cook for 3-5 minutes, stirring often, until the gravy thickens to your preferred consistency.
Season with salt and pepper. If the gravy is too thick, whisk in a splash more stock. If too thin, simmer a bit longer.
Pour through a fine-mesh strainer if desired, then transfer to a warmed jug or gravy boat.

Notes

The gravy gets most of its flavour from the roasting tin fond. Use a metal roasting tin, not non-stick.
If you do not have pan drippings, use 2 tbsp butter instead.
For deeper colour, add a few drops of gravy browning.
Meat-specific additions: a splash of red wine for beef, redcurrant jelly and a pinch of mustard powder for lamb, a glass of cider for pork.
Leftover gravy freezes well for up to 3 months.