How to Make Gravy From Roast Juices
Gravy is a centerpiece in a hearty dish, be it lunch or dinner. Everyone is fond of it, maybe except vegetarians. Not just tasty, but this recipe is probably one of the easiest you will ever make for any family dinner, especially when it comes to sauces. If you’re a fan of strong flavors, you can reduce the sauce to the desired thickness instead of using flour to thicken it.
Ingredients
- 1 cup Fresh meat juice of your choice
- 1 oz All-purpose flour
- 1 cup Stock (optional)
- 1 tbsp Meat fat
Instructions
- Start by collecting the juices of your fresh roast, be it chicken, beef, pork, or perhaps some other.
- For this recipe, you will need exactly 1 cup of juice.
- Let it rest for a while until the fats will collect on the top of it, and gently remove it with a spoon. This will create a clear base juice for the gravy. Also, if there are some pieces of spice in the meat juice, make sure to filter it through before resting it.
- Heat up the 1 tbsp of meat fat, and add it to the juice. The fat doesn’t necessarily have to be from the same meat as your roast was. The flavor won’t be noticeable in such a small quantity anyways.
- Pour the juice in a saucepan, and now it’s the time to ass the stock if you want to.
- If you decide to add some stock to the gravy, make sure to match the meat. It’s not terrible if, for example, the juice is from chicken, and the stock is from beef, but it’s better to match them.
- Heat them on medium for 5-10 minutes, and if you prefer to use the reduction method, instead of thickening with flour, just boil them on medium heat with stirring continuously until it reaches a perfect texture.
- If you prefer the flour method, slowly drizzle the flour into the heating mixture. Always stir it, because it can form bumps and lumps in your gravy. Stir it like you mean it all the way!
- Turn the heat to low, and simmer it for 5-10 minutes, until it’s smooth and shiny. Voila! Your gravy is ready to be served!