logo SUPERCOOK
 
russian flag
Home World Foods Culinary language Culinary fun Blog
 
 
  New recipes:  
 
 
     
 
 
     
 
 
     
 
 
 

Gravy

 

When roasting meat, once the meat is cooked, remove from the roasting tin, cover and keep warm. Pour off all but 2-3 tablespoons of the meat juices and heat on the hob. Stir in 2 tablespoons of plane white flour and cook for 2 minutes, stirring the sediment that is left in the tin into the gravy.

Add seasoning to taste and, if liked, a little port, wine or redcurrant jelly.  Gravy browning can be added if desired to give a darker colour. Draw off the heat and gradually stir in 300 ml of stock, according to the flavour of the meat. Then rub through a fine sieve to the sauce pan:

 

Highslide JS

Highslide JS

Highslide JS

 

Return to the heat and cook, stirring until the gravy comes to the boil and thickens. If no meat juices are available, heat 2 tbsp of oil and stir in 1-2 tbsp of flour. Cook for 2 minutes then draw off the heat and stir in 300 ml of stock of your choice. Return to the heat and cook, stirring until thickened.

 

Add seasoning, flavourings and gravy browning according to personal preference:

 

Highslide JS

Highslide JS

 
 

Back to Sauces & Dressings

 
 
Russian Flag     Sitemap     UK Flag
up Яндекс цитирования     up
 
 
 
     
 
 
     
Egg dishes
Salads
Sandwiches & Bruschettas
Soups
Vegetables
Fish & Seafood
Meat & Poultry
Mushroom Dishes
Pasta Dishes
Garnish
Sauces & Dressings
Vegetarian Dishes
Desserts
Herbs & Spices
Weights & Measures