How to Make a Gravy

There are lots of ways to make gravy from a roast. Some can get rather complicated….we’ve tried to keep this simple.
When you cook a roast, whether it’s turkey, chicken, beef, or lamb, you should end up with plenty of browned drippings and fat from the roast when it’s finished. The “drippings” are browned juices and fat and contain essential flavours for a flavour-filled gravy.  
You can use roasted vegetables (mashed) to add further depth of flavour.
 
 
 

Directions:

 

  1. As soon as the roast has finished cooking, remove it from the oven and transfer it to a cutting board to rest. 
  2. While the roast is resting, place the roasting pan and all of the drippings it contains on the stove-top and start making the gravy.
  3. Remove the roast from the roasting pan. Pour off all but 4 tablespoons of the fat in the pan. 
  4. (If you don’t have enough fat in the pan, add butter so that you have at least 4 tablespoons of fat in the pan)
  5. While the pan is still warm, scrape the bottom of the pan with a metal spatula to loosen any browned drippings that might be stuck to the bottom of the pan. 
  6. Place the pan on the stove-top on medium heat. (If you are using a roasting pan that won’t work well on the stove-top, scrape up all of the drippings and fat and put into a large shallow sauté pan.)
  7. Dissolve 4 tablespoons of cornflour (or alternatively use 4 tablespoons of flour) in the minimum amount of water needed to make a thin paste – about  ½ cup. 
  8. Pour into pan with drippings and use a wire whisk to blend into the drippings
  9. Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock or water to the pan.  Alternate stirring and adding liquid, maintaining the consistency you want, for approximately 5 minutes.
  10. You will probably add about 3 to 4 cups of liquid all together and will end up with about 2 cups of gravy. 
  11. You can strain the gravy through a sieve for a smooth consistency.
  12. Taste and season with salt if needed.