9319 1097
main menu

Kick-Ass Gravy

Tasty gravy is a must-know when cooking any roast

August 21, 2017

Kick-Ass Gravy

Home  / Recipes  /  

\

ingredients for 400ml
gravy
80ml wine
400ml stock
salt and pepper
thickening
40gm butter at room temperature
40gm plain flour
OR
2tsp to 3tsp cornflour mixed with 2Tbsp cold water

method

  1. Remove cooked meat from roasting pan onto warm plate to rest. Cover meat with foil.
  2. Make gravy. Tip roasting pan up on one corner and using a small ladle, dessert or serving spoon, remove excess fat in pan. (Place fat in small bowl and allow to set in fridge before discarding. Do not pour down sink as it will set and possibly block drains.) If lots of juices, then tip whole lot into jug or bowl and allow to settle for a few minutes. Remove fat from surface and discard.
  3. Place roasting pan with sticky meat residue and any juices over medium heat.
  4. Add wine of choice. Bring to boil and allow to simmer for a minute or so to remove alcohol flavour and reduce to intensify flavour.
  5. Add hot stock and allow sauce to simmer for a few minutes to reduce and intensify in flavour if needed. Taste and season with salt and pepper to your liking.
  6. THICKENING METHOD #1
    Place butter and flour into bowl and work with fingers to form paste.
    Using one hand drop pea size balls of paste into simmering liquid. Whisk into liquid using flat whisk held in other hand.
  7. THICKENING METHOD #2
    Mix cornflour with cold water. Add half and allow to boil and thicken. Add more if you like the gravy thicker until it is your preferred consistency.
  8. Strain through sieve into jug and serve.

cooks notes

  • Freeze any leftovers for next time you make gravy or to use in casseroles or pie fillings.
  • Roast meat in snug fitting tin. If surface area of tin is large, any juices simply bubble and evaporate leaving the pan dry and often scorched.
  • The more the stock is reduced before adding to the sauce, the richer the gravy will taste.
  • additions to gravy
    • LAMB
      red wine, chicken stock, thyme or rosemary, vegemite, redcurrant jelly.
    • BEEF
      red wine, beef stock, Dijon mustard, rosemary.
    • PORK
      white wine, chicken stock, sage, thyme or rosemary.
    • CHICKEN
      white wine, chicken stock, rosemary or thyme

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!


back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Think cooking school!

Culinary Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Gift Vouchers

The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!

Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


Favourite Meal: