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Kick-Ass Gravy

Tasty gravy is a must-know when cooking any roast

August 21, 2017

Kick-Ass Gravy

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


  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.
    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.
    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.
      white wine, chicken stock, rosemary or thyme

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


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


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