Tips and tricks for the best gravy

Here are some clever tips to making the best gravy ever.

11 Jun 2012
 
gravy

For me a roast isn’t worthwhile without rich gravy and Yorkshire puddings to suck up all that deliciousness.

Here are some simple tips on how to prepare 500ml of tasty, meaty gravy.

Tips for a good gravy:

Lamb or beef gravy:

1. Preheat oven to 200°C.  Roast 500g lamb or beef bones with 3 sliced carrots, 1 roughly chopped onion and 1/2 stick chopped celery and a bulb of garlic sliced in half lengthways, until brown and caramelized (+- 45 min - 1 hour).  Add a few sprigs of rosemary or thyme - optional.

2. Add 2 L water or good quality prepared stock (Nomu lamb or beef concentrate or you can make your own) and roast in the oven for +- 30 minutes.

3. Strain the stock from the veggies and bones. Squash the soft cloves out of the garlic bulb and mash into the stock.

4. Place stock into a deep pan and reduce by simmering uncovered for +- 25 minutes. This concentrates the flavour nicely.

5. If needed, make a paste with 2-5 ml corn flour and whisk into the reduced stock over the heat until thickened to desired consistency. Season to taste.

6. In the end you will be left with 500 ml of awesome gravy!

Chicken gravy:

Roast 6 wings and/or chicken necks with 3 sliced carrots, 1 roughly chopped onion and 1/2 stick chopped celery and a bulb of garlic sliced in half lengthways, until brown and caramelized.

Continue with step 2 – 5 to make your 500 ml of awesome gravy!

Tips to make your gravy even more luscious:

- Add a dash or butter or cream at the end to richen it up.

- Add a few whole peppercorns or even coriander seeds to the stock for a nice bite (great with lamb or beef).

- Add some mint jelly to the stock when reducing to make your lamb gravy taste like Sunday roast.

- Add some apple or cranberry jelly to your chicken or roast pork gravy.

- A bit of dried tarragon in chicken or roast pork gravy is a winner.

Try my amazing Yorkshire puddings to serve with your delicious roast and gravy.

 

 

- Carey Boucher-Erasmus

 

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