Classic thick gravy

Classic thick gravy

By
From
Meat
Makes
1 1/2 cups
Photographer
Dean Cambray

This is really just another way of making a good, thick gravy. You make it the same way as a white sauce, but using stock instead of milk. In some ways it’s actually easier than making a gravy in the roasting pan, as you can make it ahead of time, rather than at the last minute. But you do need to have a good, full-flavoured beef stock to hand.

Ingredients

Quantity Ingredient
1 tablespoon butter
1 tablespoon plain flour
1 1/2 cups good beef stock
2 tablespoons cream
salt
freshly ground pepper

Method

  1. Heat the butter in a small saucepan until it begins to foam. Add the flour and stir over a low heat for about 5 minutes, until the flour is cooked and the roux begins to colour. Add the stock a little at a time, stirring continuously. You may find you want to add more or less liquid; just add enough to make a thick, smooth gravy that’s the thickness you like best. Lower the heat and cook for around 5 minutes at a very low simmer. Remove the pan from the heat and stir in the cream; it will give your gravy a lovely sheen.
  2. Taste and adjust seasoning to your liking.
Tags:
Meat
Adrian
Richardson
La
Luna
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