- Cooking Time: 10-15 mins
- Preparation Time: 5 mins
- 2 stock cubes of required flavour
- 1 heaped tbsp. plain flour
- about 10 ml cold water (must be cold)
- good pinch of salt
- collected meat juices from cooked meat
- 1. Allow meat juices to cool in a small bowl without being disturbed. Some meat juices require being placed in the fridge because the fat takes ages to set
- 2. Removed the fat layer of the juice (a tiny bit is alright but try to remove it all)
- 3. If you have a lot of juices, place around half into a small saucepan and keep the rest or throw it away (we keep it if we are making more gravy the next day)
- 4. In a special gravy making jug, add water, flour and salt
- 5. Crumble in the stock cubes
- 6. Place lid on well and shake
- 7. If you don't have a gravy making jug, then a really good whisk up in a medium/large dish will do (small lumps are not a problem but large ones will not make a good gravy)
- 8. Pour the stock-flour water in with the meat juices
- 9. Place pan over a medium flame
- This is where is gets tedious...
- 10. Keep stirring liquid, even after meat juices have completely dissolved. Try not to boil too much.
- 11. When gravy starts to get thick (around 10-15 mins), turn heat to a low flame
- 12. Whilst still stirring, watch gravy until it starts to bubble (not boil)
- 12. Keep stirring until gravy reaches wanted thickness
- 13. Turn off heat and place over meal or in a gravy boat for serving
NotesSince we cook a lot of meats back at home, nana decided to teach me how to make a proper gravy from the meat juices. We find it best to add chicken stock to poultry juices (makes for a paler gravy), beef stock to everything else unless we've got lamb stock cubes hanging around which we add to lamb juices. Our preference is OXO but feel free to use whatever you use normally.