Sauces
British
BritishGravy
A proper British gravy to pour over roasts, bangers and mash, or a Sunday dinner. The basic tier leans on granules for speed, the better tier builds a roux from pan drippings, and the ultimate tier reduces homemade stock with red wine for deep, glossy richness.
Better version
A real roux gravy built from roasting-tin drippings and stock.
Per serving£0.35
Total cost£1.40
Time20 min
Ingredients for 4
- 2 tbsp roasting tin fat and juices , from a roast
- 30 g plain flour
- 600 ml stock , chicken or beef
- 1 tsp Worcestershire sauce
- 1 tsp redcurrant jelly , optional
- salt , to taste
- black pepper , to taste
Method
- Set the roasting tin over a low-medium heat, leaving in the fat and browned juices.
- Sprinkle in the flour and stir into a paste, scraping up all the sticky bits, and cook for 1-2 minutes.
- Gradually pour in the stock, whisking continuously until smooth.
- Add the Worcestershire sauce and redcurrant jelly, then simmer for 8-10 minutes until thickened.
- Season to taste and strain through a sieve if you prefer it silky.
Equipment
- roasting tin
- whisk
- sieve
The three ways, side by side
Budget
Instant gravy granules whisked into boiling water in two minutes.
Better
A real roux gravy built from roasting-tin drippings and stock.
Ultimate
A glossy red-wine reduction built on homemade stock and caramelised shallots.