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Whenever you need to whip up some gravy, this recipe is a fantastic starting point. Plus, I have a few expert tips to elevate the flavor and make your gravy even more delicious!
If you are roasting a joint of meat or frying steaks, chops or even diced meat of any kind, put your meat to one side to rest and keep warm while you make the Gravy. This will allow the meat to relax and become more tender and juicy.
Take your hot meat tin / pan and deglaze it with some water, put it back on the heat (or in the oven) until it's hot and then give the bottom of the pan / tin a good scrape with a wooden spoon to get all those wonderful brown bits off the bottom. Substitute some or all of the water stated in the ingredients with these juices.
Note: Nine times out of ten, this is how I'll make my Gravy. However, I will occasionally deglaze the pan with a glass of red or white wine (depending on the type of meat) to make an even more luxurious Gravy!
The Gravy comes together rather quickly, so have everything to hand and ready to use.
- add your butter to a medium hot saucepan & allow it to melt
- add your flour and stir to combine & create a roux
- mix your Bisto™ with the 300ml of water* & whisk
- crumble in both your stock cubes
- add the water & Bisto™ mix to your pan
- stir constantly until it thickens & starts to simmer
- check the seasoning add salt if required
*Substitute some or all of the water with your meat juices if you have them.
Let's Make Proper Gravy!
