6 mins
Gravy
Recipe by Graham
Gravy is a sauce made from the meat juices that run naturally during cooking. It is often thickened with wheat flour or cornstarch for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning.
In many countries, only a light sauce is added to meat dishes and the use of gravy was a peculiarly British tradition not found elsewhere. Long live tradition, I say. So here for all you Brits (and anyone else who has adopted the tradition) is the basic recipe to make gravy after roasting a joint of meat.
Grantham Gingerbread Biscuits (Cookies) 
Green Tomato Chutney Ingredients for Gravy
Currently displaying quantities in US Imperial Measurements
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'S HOT TIP:
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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