roast potatoes and gravy

August 22, 2010

Gravy recipe:

If you want to make good gravy with no additives or stock cubes, you need to start off by making some stock. See my Stock recipe. You can use up old carrots etc. for stock – carrot tops are particularly good. Do make sure you have carrot, celery and onions – they are the most important ingredients. I don’t recommend adding other vegetables like brussel sprouts, they can make your stock bitter.

If you have giblets from a goose, chicken, duck etc. do add them to your basic stock recipe, they will add flavour. Simmer for an hour or two and then let the stock cool until you need it to make gravy (do strain it first).

add flour

When your roast meat has cooked, take it out of the oven and rest it for 30 minutes. Tip the juices into a Pyrex jug, leaving a little in the bottom of your oven tray. Turn your hob on very low and sprinkle a heaped spoonful of plain flour into the bottom of the tray. Use a wooden spoon and stir the flour and the juice together to make a roux – this is very similar to making cheese sauce. When you have a flour and stock mixture, you can start adding liquid to your roasting tray, slowly. Pour in the remaining juices from your roast and keep stirring, you don’t want it to go lumpy. At this point I add a little red wine vinegar and a glass of wine (normally red), plus some of the stock made earlier. Be sure not to add liquid to your oven tray that is hotter than the liquid in the tray itself – if you do the gravy will go instantly lumpy. Always add liquids that are cooler than the contents of your tray (warm is fine).

mix to make a roux

You can turn up the heat a little, add some more stock from time to time and allow the gravy to reduce and thicken (it’s the heat that makes the flour thicken the gravy). Do taste the gravy to make sure it’s seasoned to suit you and you can add a little more wine near the end of the cooking time to bring back the flavour of it. If I have any gravy from a previous roast, saved in the freezer, I might add it towards the end.

simmer and reduce

If you’ve cooking something quite fatty, do remove the fat from the juices or your gravy will be unpalatable. If you do get any lumps you can always use an electric, hand blender to chop and mix the lumps or put the gravy through a sieve before serving. I haven’t used stock cubes or Bisto in more than 20 years and I wouldn’t swap my home made gravy for something out of a packet.

About Mad Dog
This entry was posted in Meat, Recipes and tagged , , , , , , . Bookmark the permalink.

46 Responses to Gravy

  1. Pingback: Roast Beast | Mad Dog TV Dinners

  2. Pingback: Roast Lamb | Mad Dog TV Dinners

  3. Pingback: Roast Turkey | Mad Dog TV Dinners

  4. Pingback: Roast Pheasant | Mad Dog TV Dinners

  5. Pingback: Roast Potatoes | Mad Dog TV Dinners

  6. Pingback: Goosey | Mad Dog TV Dinners

  7. Pingback: Roast Chicken | Mad Dog TV Dinners

  8. Pingback: Ox Heart | Mad Dog TV Dinners

  9. Pingback: Boned, Stuffed, Leg of Lamb | Mad Dog TV Dinners

  10. Pingback: Veal Roast | Mad Dog TV Dinners

  11. Pingback: Steak and Kidney Pie | Mad Dog TV Dinners

  12. Pingback: Chestnut Stuffing | Mad Dog TV Dinners

  13. Pingback: Fore Rib of Beef | Mad Dog TV Dinners

  14. Pingback: Pheasant and Morcilla | Mad Dog TV Dinners

  15. Pingback: Roast Beef and Kedgeree | Mad Dog TV Dinners

  16. Pingback: Red-legged Partridge | Mad Dog TV Dinners

  17. Pingback: Saddle of Venison | Mad Dog TV Dinners

  18. Pingback: Spatchcock Chicken – Marinaded | Mad Dog TV Dinners

  19. Pingback: Wild Rabbit (roasted) | Mad Dog TV Dinners

  20. Pingback: Cockerels – marinated and roasted | Mad Dog TV Dinners

  21. Pingback: Australian Roast Lamb | Mad Dog TV Dinners

  22. Pingback: Guinea Fowl | Mad Dog TV Dinners

  23. Pingback: Crab stuffed Lamb | Mad Dog TV Dinners

  24. Pingback: Between the Years | Mad Dog TV Dinners

  25. Pingback: Mallard | Mad Dog TV Dinners

  26. Pingback: Spatchcock Pheasant with Harissa | Mad Dog TV Dinners

  27. Pingback: Pheasant Stuffed with Garlic and Olives | Mad Dog TV Dinners

  28. Thanks a bunch for sharing this with all
    people you really understand what you are speaking about! Bookmarked.
    Please additionally talk over with my site =). We will have a hyperlink trade agreement between us

  29. Pingback: Cajun Roast Pork | Mad Dog TV Dinners

  30. Pingback: Lepre in Porchetta | Mad Dog TV Dinners

  31. Pingback: Angle | Mad Dog TV Dinners

  32. Pingback: Pig’s Head (slow cooked) | Mad Dog TV Dinners

  33. Pingback: Wood Pigeon (roasted) | Mad Dog TV Dinners

  34. Pingback: Merguez stuffed Partridge | Mad Dog TV Dinners

  35. Pingback: Barbecue Pork Knuckle | Mad Dog TV Dinners

  36. Pingback: Australian Roast Lamb | Mad Dog TV Dinners

  37. Pingback: Pollo en Adobo | Mad Dog TV Dinners

  38. Pingback: Carne de Cerdo en Adobo | Mad Dog TV Dinners

  39. Pingback: Pheasant with Cauliflower and Harissa | Mad Dog TV Dinners

  40. Pingback: Pollo al Ajo y Limón | Mad Dog TV Dinners

  41. Pingback: Pollo Marinado en Escabeche | Mad Dog TV Dinners

  42. Pingback: Pichón Relleno | Mad Dog TV Dinners

  43. Pingback: Solomillo Adobado | Mad Dog TV Dinners

  44. Pingback: Pork Belly | Mad Dog TV Dinners

  45. Pingback: Pollo Al Horno | Mad Dog TV Dinners

  46. Pingback: Roast Potatoes with ‘Nduja | Mad Dog TV Dinners

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.