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How To Make Gravy

How to Make Gravy

Gravy is the star of many meals, not least the classic Sunday roast. Many people love nothing better than to cover their meat and vegetables with lashings of smooth, flavour-packed gravy.

Method

  1. Remove excess fat from your roasting tray then add some boiling water and a Knorr Stock Cube and allow to simmer gently. 
  2. You can thicken the gravy using flour or cornflour. If using flour, mix the flour in with the remaining meat juices at the bottom of the roasting tray. To serve 3-4, make up some stock in a jug by adding a half a litre of boiling water to a Knorr Chicken or Knorr Rich Beef Stock Pot. Now add the stock gradually to the roasting tin on medium heat stirring constantly until the gravy starts to thicken. 
  3. If you’re using cornflour, add the stock to the roasting tray then mix 2 teaspoons of cornflour with a dash of cold water in a small bowl. Pour the cornflour mix into the stock and stir well. Cook on medium heat for a couple of minutes, then reduce the heat and simmer gently for 4-5 minutes until the gravy starts to thicken. Now add back the retained meat juices and heat through for a further 2 minutes.
  4. Return to the heat and bring back to the boil stirring continuously until the gravy starts to thicken, then season to taste with herbs and seasoning of your choice. 
  5. If you want to make your gravy darker, add a tablespoon of gravy browning. A good way to skim away any excess fat is by placing one or two ice cubes into the tray; the fat will stick to the ice and then you can remove it with a spoon. 
  6. For bags of taste add some cooked onions and some small cubes of roasted veg to the gravy together with the meat juices.

* The final taste of the gravy may vary, depending on the flavour of this initial stock.

* Remember not to season before the gravy is properly reduced or thickened, otherwise your gravy may be far too salty and could spoil your whole meal.

 

Top tip

It’s all about the base, such as the juices of the meat you’ve cooked. Use the same roasting tray in which you cooked the meat: all the concentrated flavours are right in there, don’t worry about the bits which are stuck, they are the best!

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