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.
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!
- Remove excess fat from your roasting tray then add some boiling water and a Knorr Stock Cube and allow to simmer gently.
- In a small bowl add a little cornflour mixed with a few tablespoons of cold water, mix really well with a fork and then pour the cornflour mixture into the stock after taking off the heat, stirring continuously.
- 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.
- 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.
- 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.