READY IN
6 mins
6 mins
![Gravy Recipe Gravy Recipe](/images/recipe-main-images/Gravy-277.jpg)
Gravy
Preparation Time: 1 Minute
Cooking Time: 5 Minutes
Ingredients for Gravy
If you are not familiar with any ingredients, please check our International Cooking Terms page.
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
to serve 4:
1 tablespoon
gravy browning
½ pint
hot water
mixed herbs
salt and pepper
How to Cook Gravy
- Having roasted a joint (no matter what sort of meat) and removed the meat onto a warmed serving dish, slowly and carefully tilt the roasting tin so that the juices run to one corner. Use a spoon to remove any fat which floats above the meat sediment.
- Put about two tablespoons of hot water into a cup and stir in the gravy browning until it has dissolved. Slowly add this to the meat juices whilst the roasting tin is over a low heat, stirring all the time to incorporate the juices. Gradually add the remaining water to the tin, stirring constantly, and add the mixed herbs and salt and freshly ground pepper to taste. Bring the gravy to the boil and cook for 3-4 minutes, stirring all the time.
![Graham Graham](/images/recipe-author-photos/-9.png)
If you have cooked green vegetables, use the hot vegetable water instead of plain water, it adds an agreeably rich flavour to the gravy.
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