20 MIN · STOVETOP

Gravy

Name: Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: British
Ingredients: 3 tbsp roasting pan juices (the fat and sticky residue left after roasting meat); 1 onion (finely sliced); 3 tbsp all-purpose flour; 3 cups chicken stock (hot); 1 tsp Worcestershire sauce; 1 tsp redcurrant jelly (optional, for depth); 1 tsp sea salt; 1/2 tsp black pepper

Built in the roasting pan, on the sticky brown bits nothing else can replace.

dairy-freeside-dishstovetopcomfort-foodwarmingholiday

Ingredients

3 tbsproasting pan juices, the fat and sticky residue left after roasting meat
1onion, finely sliced
3 tbspall-purpose flour
3 cupschicken stock, hot
1 tspWorcestershire sauce
1 tspredcurrant jelly, optional, for depth
1 tspsea salt
1/2 tspblack pepper

Method

1
Once the roast is out and resting, tip most of the fat out of the pan but leave the dark sticky residue and a few spoonfuls of the juices behind.
2
Set the pan over a low heat on the stovetop, add the sliced onion, and cook until soft and golden, scraping the base constantly as the onion releases its moisture.
3
Scatter the flour over and stir it into the fat and onions, cooking for a minute or two until it has turned a shade darker and stopped smelling raw.
4
Pour in the hot stock a little at a time, whisking after each addition until smooth, then simmer until the gravy coats the back of a spoon.
5
Stir in the Worcestershire sauce, the redcurrant jelly if using, the salt and the pepper, then pour it through a strainer into a warm jug, pressing the onions to get everything out.

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