Gravy

Gravy is a sauce made from the fat, juices and browned bits left after roasting or frying meat, mixed with stock and thickened, usually with flour. It is served with roast turkey, chicken, beef, mashed potatoes and biscuits. A thin, unthickened version is called a jus.

How to do it

For about 500 ml (2 cups):

1. Lift the roast out of the roasting pan. Pour the drippings into a measuring cup and let the fat rise to the top.
2. Put 2 tablespoons of the fat back in the pan over medium heat. Whisk in 2 tablespoons of flour to make a roux. Cook for 1 to 2 minutes.
3. Slowly whisk in 500 ml (2 cups) of warm stock plus the meat juices from under the fat.
4. Scrape the bottom of the pan to dissolve the fond.
5. Simmer for 5 minutes, whisking, until it thickens.
6. Season with salt and pepper. Strain if you want it very smooth.

How to tell it is done

The gravy coats the back of a spoon and pours in a thick stream. It tastes of roast meat, not flour.

Substitutes

• For gluten-free gravy, skip the roux. Whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water to make a slurry, stir it into the simmering liquid and cook for 1 minute.
• With no drippings, make a roux with butter and use a rich stock.

How to store it

Keep gravy covered in the fridge for up to 3 to 4 days, or freeze it for up to 4 months. It sets when cold. Reheat until it boils, whisking in a splash of stock.

Common mistakes

• Adding flour straight to hot liquid, which makes lumps. Fix lumpy gravy by straining or blending it.
• Using all the fat, which makes it greasy.
• Salting before tasting. Drippings and stock may already be salty.
• Letting it get too thick. Thin it with stock.

In recipes

In the US South, "gravy" can mean a white sauce made with milk, such as sausage gravy. In parts of the US, "gravy" or "Sunday gravy" also means a tomato sauce for pasta.