Traditional Gravy Recipe

Free Recipe Traditional Gravy

Recipe Type: Free Recipes

Recipe Preparation: stir

Cooking Ingredients for Traditional Gravy Recipe

Juices left in the roasting
-tin from
; cooking meat or poultry
1 Round tbsp plain flour
Approximately 1 pint/568ml
-hot stock; (potato or other
; vegetable water for
; example), but the
; exact amount will
; depend on how thick
; you like your gravy
; salt and freshly
; milled black pepper

Traditional Gravy Preparation

1 Remove the meat or poultry from the roasting tin and have a bowl ready, tilt the tin and you will see quite clearly the fat separating from the darker juices. Now spoon off the fat into the bowl using a tablespoon, leaving 1-11/2 tbsp fat in the tin. 2 Using a wooden spoon, scrape the sides and base of the tin to release any crusty bits which are important for flavour. 3 Put the tin over a direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour and quickly stir with the wooden spoon using brisk circular movements – speed is of the essence. 4 Soon you will have a smooth paste, so begin to add the hot stock a little at a time, whisking briskly and blending after each addition. 5 Turn the heat up to medium and you will find that, as the stock is added and it starts to simmer, the gravy will have thickened. 6 Thicken the gravy as desired – if too thin let it bubble and reduce a little; if too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper and pour into a warmed jug ready for serving. Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Deliah Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Traditional Gravy?

If you know a better Traditional Gravy Recipe please comment below.