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How do you make the best homemade gravy?
Gravy separators, Bisto, flour, all the delicious roasted juices.... what are your tips for making the best gravy?
1 Answer
BB (before banting 😉) roux did it for me. These days I deglaze my roasting pan with a splash of wine, scraping all the caramelised bits into the yummy juices, then add some of my own homemade stock and bubble to reduce then turn the heat off and pop in a few cubes of ice cold butter to thicken it a bit and give it a lovely glossy shine. I always roast with onion and other aromatics so the gravy is full of flavour! Sometimes I strain it through a fine sieve but most often we serve it as is with the delicious onion and garlic bits!