Gravy is the star of many meals, not least the classic Sunday roast. Many people love nothing better than to cover their meat and vegetables with lashings of smooth, flavour-packed gravy. Here are some tips on how to make this fantastic and flavourful sauce perfect every time. Firstly you need to start with a really good base, such as the juices of the meat you’ve cooked to serve the gravy with (let’s say beef, for example).
Use the same roasting tray in which you cooked the meat: you’ll find all the concentrated flavours in there, and the best bits are the bits that have stuck to the bottom of the roasting tray. You can thicken the gravy using flour or corn flour. If using flour remove excess fat from your roasting tray then blend the flour in with the remaining meat juices on a low heat.
Gradually add some boiling water together with a Knorr Stock Pot. Stir continuously over gentle heat to make a smooth gravy. Alternatively, remove excess fat from your roasting tray then add some boiling water and a Knorr Stock Pot and allow to simmer gently.
In a small bowl add a little corn flour mixed with a few tablespoons of cold water, mix really well with a fork and then pour the corn flour mixture into the stock after taking off the heat, stirring continuously. Return to the heat and bring back to the boil stirring continuously until the gravy starts to thicken, then season to taste with herbs and seasoning of your choice.
The final taste of the gravy may vary, depending on the flavour of this initial stock. Remember not to season before the gravy is properly reduced or thickened, otherwise your gravy may be far too salty and could spoil your whole meal. If you want to make your gravy darker, add a tablespoon of gravy browning.
A good way to skim away any excess fat is by placing one or two ice cubes into the tray; the fat will stick to the ice and then you can remove it with a spoon. For perfect gravy every time, use Knorr Rich Savoury Gravy or choose from another in the fantastic range. For bags of taste add some cooked onions and some small cubes of roasted veg to the gravy, together with the meat juices.