How to Make the Perfect Gravy - Simply Beef and Lamb, by simplybeefandlamb on YouTube. 2 min 35 s.
- Video length
- 2 min 35 s
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 6
What you need
Steps
Lift the roast out of the tin and rest it on a warm plate, loosely covered with foil, while you make the gravy.
Pour the juices from the tin into a jug. Let them stand a minute so the fat rises, then spoon off most of the fat, keeping about a tablespoon in the tin.
Set the tin over a medium heat on the hob. Stir the flour into the fat with a wooden spoon and cook for 1 to 2 minutes until it darkens slightly.
Add a splash of red wine or stock and stir hard, scraping the browned bits off the bottom of the tin.
Pour in the rest of the stock a little at a time, stirring constantly, until the gravy is smooth and as thick as you like. Simmer for 3 to 5 minutes.
Taste and season, then strain through a sieve into a warm jug and serve.
Tips and common mistakes
Add the liquid gradually, not all at once, or the flour will clump.
Use roughly 1 tablespoon of flour for every 300 ml of stock and adjust to the thickness you want.
Cook the flour for a minute before adding liquid so the gravy does not taste raw.
Hot fat spits when it hits the hob, so keep your face back and use a long spoon.
Questions
Can I make this gravy without wine?
Yes. Use all stock instead, or add a splash of the meat's cooking liquid. The wine just adds a little acidity.
Why is my gravy lumpy?
The liquid probably went in too fast or the flour was not stirred into the fat properly. Whisk hard or push it through a sieve before serving.
Can I make it ahead of time?
Yes. Make it while the meat rests, keep it warm in a pan or flask, and stir before serving.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
