We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray.
What is the best method of turning this into a nice natural gravy?
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.Sign up to join this community
Step 1: Make Roux
Step 2: Prepare Liquids
Step 3: Assemble
I make sure that there are plenty of onions under the meat when roasting, but be careful not to let them burn. If you are not that keen on onion gravy just leave them out.
Once the meat is done, pour off most of the oil from the cooking juices to avoid an oily gravy. Place the cooking travy on the hob over a medium / high heat. If you need to deglaze the cooking tray to get all the bits off the bottom heat up the tray and then pour in some stock / wine / water but just enough to do the deglazing. Add some flour to the cooking juices (this is a Welsh method so it does make a thick gravy). Stir the flour into the the juices and keep cooking it until the flour is cooked. It will go a slightly darked colour as it cooks, but keep stiring to avoid anything burning. Then pour in you liquid (stock / wine / water)a bit at a time to make sure you don't get too many lumps. Keep stiring over the heat whilst piuring in the liquid. It's ready to serve when you have the right thickness for you.
Skim off the fat, make a roux with it. Whisk in the rest of the pan juices (i forgot, yes, deglaze), add beef/chicken stock to bring it up to your desired texture.