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Basic Roast Meat Gravy
Basic Roast Meat Gravy is a traditional British recipe for making a flavoursome gravy from the pan juices after roasting any kind of meat. The full recipe is presented here and I hope you enjoy this classic British version of: Basic Roast Meat Gravy.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesBritish Recipes
This is my mam's recipe for a basic gravy that can be made from the roasting juices of just about any type of meat. I've made a few tweaks over the decades and the basic recipe is one that my wife (not from a gravy culture) now loves.
Ingredients:
8-10 tbsp pan juices from roasting meat
6 tbsp plain flour
4 tbsp soy sauce (or 1 tbsp gravy browning)
4 tbsp red wine
200ml water (or meat stock)
salt and freshly-ground black peppe to taste
Method:
Place a pan over medium heat. Add the roasting pan juices and when bubbling scatter over and whisk in the pan juices. Work until you have a smooth paste and cook for 60 seconds.
Whilst still whisking add in the cold water (or meat stock), beating the mixture until smooth. Bring to a simmer then add the red wine and soy sauce (or gravy browning). At this point I like to add 2 tsp hot chilli sauce (but that's optional).
Continue simmering until thickened to your liking. Take off the heat sesaon to taste, turn into a gravy boat and serve.
