How To Make Gravy
A roast dinner isn't complete with out gravy, and we're not talking about the stuff you get from a jar. We mean real gravy. Thick, flavoursome and rich. Here's how
Step 1: Drain the fat
Spoon of the fat from the top of the meat juices
Step 2: The stock
Make 500 ml of stock by dissolving 2 stock cubes in 500 ml of boiling water. Place the roasting tray containing the meat juices over a low heat. Stir in the stock a bit at a time, deglazing the pan as you go
Step 3: Rosemary and wine
Pour in a half glass of white wine and add 2 sprigs of rosemary. Continue to stir keeping the heat on a high. Remove the rosemary sprigs with a slotted spoon after 2 minutes
Step 4: Thicken
Sieve 1 tbsp of flour into the pan, and add about a teaspoon of butter. Whisk in well to thoroughly mix the flour with the stock. Leave for a couple of minutes to allow the gravy to thicken.
Serve as part of a traditional roast dinner.