Mum’s gravy

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

Mum always used the scraped-up pan drippings, a sprinkling of flour, a spoonful of Vegemite (yeast extract) for colour and salt content and any available broth (or the water from cooking the vegetables) for the best gravy in the world. ‘You have to stay there and look after it until the flour is really browned,’ she says. ‘You can’t walk away from it.’