Silky Smooth Homemade Gravy
Learn how to make homemade gravy like a pro This silky smooth recipe uses pan drippings for an unbeatable flavour The perfect roast dinner gravy ready in minutes ... Quick & Easy
Recipe Introduction
Quick Hook
Ever wondered how to make homemade gravy that would make your Sunday roast legendary? Honestly, a proper homemade gravy recipe is the secret weapon of any roast dinner.
Get ready for some flavour!.
Brief Overview
Gravy from Scratch is a cornerstone of British cuisine. It elevates any roast. This simple gravy recipe is easy, only taking around 25 minutes.
It yields about 4 servings, perfect for a family meal.
Main Benefits
The best part about this pan dripping gravy recipe is the flavour. Using pan drippings gives it a depth you just can't beat.
It's the perfect addition to a Sunday roast and will impress everyone. Let's ditch the shop-bought stuff and dive in!
Time to make some Proper Gravy
Okay, so you've roasted your chicken or beef. Those delicious pan juices? Don't bin them! Those are pure gold. These are the secret to the best homemade gravy .
We're gonna transform them into a silky smooth sauce.
First, strain the drippings. No one wants bits in their gravy. I once forgot and served lumpy gravy at Christmas. Never again! This is our base for delicious gravy.
We'll use the drippings, flour, and stock. It's really that simple! A dash of Worcestershire sauce adds a little somethin' somethin'.
You can also add some herbs. Thyme works really well. Let’s make some Roast Dinner Gravy !.
Alright, let's talk how to make homemade gravy . A proper Sunday roast just isn't complete without it, right? I mean, it's like fish without chips, Morecambe without Wise.
So, let's break down the ingredients and kit you'll need to nail this classic!
Silky Smooth Homemade Gravy Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment for the Best Homemade Gravy
Here's what you need to turn those yummy pan juices into gravy from scratch .
Main Ingredients
- Pan Drippings : 2 tablespoons (30ml) . This is key! Quality indicators? They should smell divine.
- All-Purpose Flour : 2 tablespoons (30g) . Plain flour does the trick.
- Beef or Chicken Stock (Low Sodium) : 2 cups (475ml) . Go for low sodium. You can control the salt.
- Worcestershire Sauce : 1 teaspoon (5ml) . Don't skip this. Adds depth.
- Fresh Thyme (Optional) : 1 sprig . Smells amazing, right?
- Salt and Black Pepper : To taste. Seasoning is crucial.
Seasoning Notes
You need to create a beautiful taste. Worcestershire sauce is your secret weapon. Thyme adds a lovely, earthy note. For a simple gravy recipe , salt and pepper will always be essential.
Sometimes, I add a tiny pinch of smoked paprika. It gives it a lovely warmth.
Equipment Needed
Nothing fancy here. We are just creating easy homemade white gravy .
- Medium-sized saucepan. A solid, reliable pan.
- Whisk. Get rid of those lumps.
- Measuring spoons and cups. Accuracy matters.
- Heat-resistant spatula or spoon. For stirring.
Honestly, that's all you need. A wooden spoon will work fine if you don't have a spatula. Now you're ready to start.
Let's dive into the method and learn how to make homemade gravy .
Silky Smooth Homemade Gravy : A Proper Sunday Roast Essential
Oh my gosh, let's talk gravy ! Seriously, no roast is complete without it. We're diving into how to make homemade gravy so good, it'll become a family tradition.
Forget the jars, this is gravy from scratch , baby!
Prep Steps: The Mise en Place Magic
First things first. Gather your stuff. It's called "mise en place" – fancy, I know. You'll need those precious pan drippings , flour, stock, and a whisk.
Strain your pan drippings to get rid of any bits. Nobody wants lumpy gravy , right? Safety-wise, be careful when handling hot drippings and pans.
I once burned myself something awful. Honestly, it was not fun.
Step-by-Step: Gravy Nirvana
Ready? Let's do this.
- Strain drippings .
- Make a roux with drippings and flour over medium heat. Cook until light golden brown.
- Whisk in stock slowly, making sure to avoid lumps.
- Add Worcestershire sauce and thyme. Simmer for 10- 15 minutes until thickened.
- Season with salt and pepper. Don't overdo it, the drippings are salty.
Pro Tips: Gravy Guru Status
Want to know how to make the best homemade gravy recipe ? Deglaze your roasting pan with a splash of stock.
Trust me, it adds depth of flavour. Avoid lumps by adding the stock gradually and whisking like mad. If you do get lumps, a quick blitz with an immersion blender works wonders.
I usually test the thickness by coating the back of a spoon. If it coats the spoon, it is ready!
If you wanna have a crack at a white gravy recipe , just substitute all the liquids with milk instead of stock and maybe add a bit of mustard for extra punch, and you will nail an easy homemade white gravy
Right, that's the homemade gravy with flour and grease sorted! Now, off you pop to the kitchen and get those roasts going! Good luck, and happy cooking!
Recipe Notes for The Best Homemade Gravy
So, you've decided to take on the challenge. Learn how to make homemade gravy . Good on ya! But before you start, let's cover some essential notes.
These'll make sure your gravy from scratch is a triumph, not a tragedy. Trust me, I've had both!
Serving Suggestions: Get Ready to Plate Like a Pro
Plating is key. Don’t just slop that pan dripping gravy recipe on. For a posh presentation, pool the roast dinner gravy artfully on the plate.
Maybe even drizzle a little extra over the meat for that 'chef's kiss' effect.
This homemade gravy recipe goes perfectly with all the classics. Think crispy roast potatoes, fluffy Yorkshire puddings, and some nicely steamed greens.
As for drinks, a good red wine always hits the spot! Or even a chilled glass of cider.
Storage Tips: Making the Goodness Last
Leftover gravy? Lucky you! First things first, let it cool down completely. Then, pop it in an airtight container and into the fridge.
It'll keep happily for 3-4 days . Just be sure to give it a good sniff before reheating.
Freezing is an option too. Pour the cooled gravy into freezer bags or containers, leaving a bit of space at the top.
It can last up to 3 months in the freezer. When reheating, thaw it overnight in the fridge. Then, gently warm it up in a saucepan, stirring occasionally.
Variations: Spicing Things Up, Gravy Style
Fancy a twist? No problem! For a vegetarian version, use vegetable stock instead of beef or chicken. A dash of soy sauce adds a lovely umami depth.
I know it sounds crazy, but this easy homemade white gravy is good.
Got some mushrooms lurking in the fridge? Sauté them in butter with a little garlic before making your roux. Mushroom country gravy recipe is divine.
For those avoiding gluten, you can use cornstarch instead of flour. Just mix it with cold water to make a slurry first.
Nutrition Basics: The Lowdown on Your Gravy
Let's be real, gravy isn’t exactly a health food. But it does add flavour and comfort to your meal. This simple gravy recipe is mostly made of pan drippings and stock.
It does contain some fats and sodium. So, enjoy in moderation!
The benefits? Well, it makes everything taste better, doesn't it? Plus, a little bit of gravy can help you get those extra veggies down.
I bet it makes for the best homemade gravy .
Honestly, learning how to make homemade gravy with flour and grease can transform your roast dinners. Don't be scared to experiment, and enjoy the process.
You've got this!. I hope that you enjoy this homemade gravy recipe .
Frequently Asked Questions
Help! My gravy is lumpy! What did I do wrong, and how can I fix it?
Lumpy gravy is a classic kitchen mishap, a bit like soggy bottoms on the Great British Bake Off! This usually happens when the flour isn't properly incorporated into the fat before adding the liquid, or when the stock is added too quickly. To fix it, try using an immersion blender to smooth out the lumps. If you don't have one, strain the gravy through a fine-mesh sieve. Next time, add the stock very gradually, whisking constantly!
My gravy tastes bland. How can I make homemade gravy with more flavour?
Bland gravy? That simply won't do! Flavour is key. First, ensure your pan drippings are flavourful – deglazing the roasting pan with wine or stock adds depth. Secondly, don't skimp on the Worcestershire sauce; it's a flavour bomb! Consider adding herbs like thyme, rosemary, or sage. And finally, taste, taste, taste! Adjust the salt and pepper until it sings. A dash of gravy browning can also deepen the colour and flavour.
Can I make homemade gravy ahead of time, and how should I store it?
Absolutely! Making gravy ahead of time can be a real time-saver, especially if you're hosting a Sunday roast. Let the gravy cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of stock or water if it's too thick. You can also freeze it for up to 3 months. Just be sure to thaw it completely before reheating.
I don't have pan drippings! Is it still possible to make homemade gravy?
No pan drippings, no worries! You can still achieve gravy greatness. Simply melt butter (or your preferred cooking fat) in the saucepan and proceed with the recipe as usual. For extra flavour, consider adding a teaspoon of bouillon powder or a vegetarian stock cube to your stock. You might not get the exact same richness, but it will still be a lovely homemade gravy.
How do I make vegetarian gravy, and what can I use instead of meat stock?
Vegetarian gravy is easy as pie! Skip the meat drippings and use olive oil or vegan butter to make your roux. Use vegetable stock as your liquid base, and add a splash of soy sauce or tamari for that lovely umami depth. Sautéing some mushrooms and onions at the start will also boost the flavour. You could even add a splash of red wine for extra richness, reminiscent of a proper Sunday lunch!
My gravy is too thick! How can I thin it out?
Gravy that's too thick is easily fixed. Simply whisk in a little more stock or water, a tablespoon at a time, until you reach your desired consistency. For the best results, heat the gravy gently while adding the liquid, ensuring it's well combined. You want a nice, pourable consistency, perfect for smothering your roast dinner!
