Recipe for Real 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

Recipe Submited by Vaughan Colley

You Will Need

Juices from roast meat

500 ml stock

½ glass of wine

2 springs of Rosemary

1 Tbsp Flour

1 tsp butter

salt and pepper

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Step 1: Drain the fat

Spoon of the fat from the top of the meat juices

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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

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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

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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.

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