Gravy

I’ve posted about Yorkshire puddings and roast potatoes and you can’t have either without gravy.

I don’t make fancy chef-y gravy and don’t get me started on ‘jus’, this is  proper old-fashioned gravy and everyone who has ever had it has loved it.

All measurements are guidelines as it depends on how much gravy you need to make.

Start with a couple of tablespoons of oil in a pan and add some plain flour:

DSCN1701[1]DSCN1702[1]

Mix this until you have a paste:

DSCN1703[1]

Then I add the following:  a generous dash of Worcestershire sauce, a few drops of gravy browning and a stock cube:

DSCN1704[1]DSCN1706[1]

Then slowly add water – mix each splash of water in gradually so you don’t get lumps, and keep adding and stirring until you have the quantity and consistency you want.   Keep stirring on a medium heat until cooked through and then you can leave on a very low heat until needed.

DSCN1708[1]

Pour over your roast and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s