Proper Gravy

Proper Gravy


10 mins


30 mins


4 people

The best gravy is made using meat juices from a roasting tin and a good stock.


  1. Put the roasting tin that you used to cook the meat (with meat juices and fat) on the hob on a medium heat, rapidly whisk in the flour and cook for 1 minute.

  2. Gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it, leave on a gentle simmer until you've got the correct consistency, season to taste if needed.