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Gravy Recipe: Rich, Glossy Gravy for Any Roast Dinner

Roast Dinner Gravy

A rich, glossy gravy made from roast pan juices and stock, thickened with flour and finished with a splash of wine or Worcestershire sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tbsp roast juices and fat or butter
  • 2 tbsp plain flour
  • 500 ml hot stock beef, chicken or lamb
  • 100 ml red wine optional
  • 1 tsp Worcestershire sauce
  • 1 tsp redcurrant jelly optional
  • salt and black pepper to taste

Method
 

  1. Pour off all but two tablespoons of fat and juices from the roasting tin and set it over a medium heat.
  2. Sprinkle in the flour and stir for 1 to 2 minutes, scraping up the browned bits, until it forms a nutty paste.
  3. Pour in the wine, if using, and let it bubble for a minute.
  4. Gradually whisk in the hot stock, a little at a time, until smooth.
  5. Add the Worcestershire sauce and redcurrant jelly, bring to a simmer and cook for 5 to 8 minutes until glossy and slightly thickened.
  6. Season to taste, strain if you like a smooth gravy and serve hot.