How to make the best gravy every time
Your best Sunday roast is only ever as good as the gravy that goes with it. Taken from Top Bananas: The Mumsnet Cookbook, this takes a little bit of time but, believe us, it's worth it
The juices and root vegetables from under a roast
3 tsp plain flour
1 litre hot stock
Small glass wine, cider or port
Things to do in advance:
1. When roasting your meat (such as roast pork), cook it on a bed of vegetables. Onion, carrot and celery are good. These will be used later in your gravy.
2. Measure out your gravy ingredients in advance and have the water for the stock boiling in the kettle. That way making gravy is just throwing some ingredients into a pan, rather than a last-minute panic which involves willing a kettle to boil, trying to find a clean jug to make the stock in, then realising you’ve run out of stock cubes.
To make the gravy:
3. Take the meat out of the roasting tin and cover it loosely with foil, so that it rests and keeps warm.
4. Remove as much fat from the roasting tin as possible (the fat is the clear liquid which floats to the surface). The no-washing-up way is to tip the tin away from you and use a soup spoon to ladle up the fat. The fusspot’s way is to decant the juices into a jug, wait for the fat to come to the top, then blot it off with layers of kitchen paper before returning the defatted juices to the roasting tin. You decide.
5. Place the tin with its vegetables and the meat juices over a medium heat on the hob and stir in the flour. Using the tines of a fork, mash up the vegetables as much as you can. It won’t look much like gravy at the moment. Now add the glass of alcohol and allow the mixture to come to a simmer for a minute, so the booze burns off.
6. Add the stock to the gravy and return it to the boil. Keep scraping the bottom of the roasting tin with a wooden spoon to incorporate all the crunchy bits of flavour. Reduce the heat and simmer for 10 minutes. By now it should be looking more like gravy.
7. Strain the liquid through a sieve into a saucepan, using the wooden spoon to press as much of the vegetable goodness through as possible.
8. There’s your gravy. Heat it up when you are ready to serve and add a dollop of mustard/an anchovy/some redcurrant jelly, depending on what you fancy and which meat you’re serving.