How To Make Homemade Gravy

I'm going to show you how to make a nice homemade gravy. I've got all my vegetables and all my stock all ready to go, so I'm just going to talk you through it. A hot pan, with beef stock, again just some carrots, onions, celery, and beef bones cooked for about six hours, strained it off and reduced it, and this is my result.

Here's my stock. I've got my beef stock and my red wine vinegar. If I want to add a bit more flavor to it, I want to get a bit more depth of flavor, so I'm just going to show you a nice carrot.

I want to reduce my stock and my wed wine into my vegetables, so we've got maximum flavor. Add a bit of olive oil and get a bit of flavor going through there. A lot of chefs add some thyme and some rosemary.

We're just keeping it clean today. Got a nice hot pan there, going to roast my vegetables in it. So, I'm caramelizing my vegetables in the pan, mixing it through, red wine going in, so I'm getting maximum flavor for my gravy.

Then, in goes my stock. My flavors will be coming from the vegetables and the red wine. I'll let it simmer for about 20 minutes.

Once that's done, I'll strain it through and I'll reduce it down. So, again, 20 minutes on the stove. So coming back to my gravy, I'm going to take out those vegetables and get that pan straight back on.

Already, I've got a nice colorful gravy, but I need to reduce that a slight bit more to get that flavor. It's slightly thicker. The color's different.

I'm just going to taste that. Absolutely fantastic! I'm going to add a little salt to that, going to add a bit of red wine to that and a bit of rosemary, and that is absolutely a tasty, tasty gravy. Just reduce that for another minute.

And that's how I make my homemade gravy. |Learn how to use beef stock, vegetables, red wine vinegar, and a little bit of love to create a delicious homemade gravy. A professional chef demonstrates easy techniques that will wow your dinner guests.