How To Make Pan Gravy
Pan Gravy Recipe. This traditional gravy will add a range of subtle flavours to your roast dinners. Sample our Pan Gravy recipe.
Step 1: Prepare the vegetables
Peel, wash, dry and roughly chop the vegetables. Professional chefs refer to vegetables prepared in this way as a "mirepoix".
Step 2: Prepare the roasting tin
Remove the roast meat from the roasting tray and set aside to rest. Tip the excess fat from the tin, leaving just a thin layer of the dark juices.
Step 3: Fry the vegetables
Place the tray onto a medium heat. Add a little fresh oil, the vegetables and herbs. Fry the vegetables until they start to colour, stirring occasionally.
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The longer you cook the vegetables, without burning them, the more flavour will be released.
Step 4: Add the wine
When the vegetables are golden brown, after about 4-5 minutes, add the wine. Scrape the bottom of the pan to release any sediment. The wine will also help remove it.
Step 5: Add the stock
When the wine has reduced by about half of the original amount, add the brown stock and carry on boiling.
Step 6: Season
When the sauce has boiled for about 3-4 minutes taste it and season with salt and pepper to your liking.
Step 7: Finishing touches
Strain the liquid into a clean pan and add a knob of butter. Mix well and the sauce is ready to accompany the roasted meat of your choice.
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If you want a slightly thicker sauce, mix a teaspoon of cornflower with water and blend into the sauce. Any that you have left over, place in a container and freeze for another time or place into an ice cube tray and freeze. Once frozen remove from the tray and put into a plastic bag.
Step 8: Serve
Pour over the meat and vegetables of your choice, serve and enjoy!
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