How to make gravy

Chef's Notes

Roux method:
Ingredients:

Meat juices from your roasted meat
2 tbsp plain (all purpose) flour
2-3 crumbled stock cubes (chicken, beef or lamb, depending on which meat you've cooked, or a mixture of chicken and beef for gravy for roast pork) or 3 tsp concentrated liquid stock
3 cups (720ml) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp gravy browning (optional)

Instructions:

Heat the meat juices in the roasting tin (ensure your roasting tin can take direct heat).
Sprinkle on the flour and mix together with a whisk to form a thick paste.
In a jug, mix together the crumbled stock cubes and hot vegetable stock. Slowly pour this stock into the roux whilst stirring all the time with a whisk.
If you have any further meat juices from the rest meat, pour them in now.
Bring to the boil, and slowly stir with the whisk until thickened.Season with with salt and pepper.If you want the gravy to be a darker brown, stir in the gravy browning.Serve immediately. Or turn off the heat until the rest of your roast dinner is ready and reheat just before serving. If you're short on hob space, pour into a microwaveable jug and reheat in the microwave right before serving.

Nutritional information is per serving.