A tasty gravy made from roast drippings is a glorious thing, says Nikki Birrell, and worth the effort. She explains how to get it right. A winter roast is nothing without a delicious, tasty gravy.
The packet versions don’t stand a chance next to one made from scratch, using the drippings of whichever cut of meat you’ve just roasted to perfection. However, the wrong consistency, lumps and a lack of flavour can take the joy out of your saucy endeavours, so here’s how to get it right every time. The basic formula: Crafting the perfect gravy A fundamental understanding of the gravy-making process is essential.
It all starts with your pan drippings, those tasty bits left in the pan after you’ve roasted your meat (a few carrots and an onion roasted with the meat will add flavour to the drippings, as will herbs such as rosemary or thyme). Once you’ve set the meat aside, skim the excess fat from the surface of the liquid that collected in the roasting pan, leaving a little bit to mingle with the juices. There is also an argument to leave most of the fat if you don’t mind the extra unctuousness it will add.
To pick up all the essential flavour of the pan, the best idea is to put the roasting pan over one or two hobs, over a medium heat, add a bit of water and scrape up all those tasty nuggets with a wooden spoon. Then make your roux: this is done by combining your pan drippings with flour and whisking until you have a light golden colour – about two to three minutes. Whi.
