Basic Roast Gravies

Name: Basic Roast Gravies
Yield: Makes 600 ml
Cuisine: French
Ingredients: 25 g plain flour; salt and freshly cracked black pepper; 600 ml well-flavoured hot stock, the type according to the roast; salt and freshly cracked black pepper

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This recipe is suitable for any roasted joint, whether meat, poultry or game. Ideally you should use the appropriate stock for enhancing the gravy: lamb stock for roast lamb, chicken stock for roast chicken and so on.

Ingredients

25 g plain flour
600 ml well-flavoured hot stock, the type according to the roast
salt and fr

Europe
France
Sauce

Method

After roasting the joint, remove to a warmed plate and set aside to rest. Remove the excess fat from the roasting tin, leaving approximately 2 tablespoons.
Over the heat, and using a wooden spoon, scrape up the caramelised pan juices, then add the flour, blending it