Traditional Gravy


Although I prefer an unthickened gravy many people consider a traditionally thickened brown sauce an essential part of Sunday lunch. When you make a roast either use my quick gravy or this more traditional method. Be sure the flour cooks until brown so it doesn’t taste uncooked when the gravy is served.

After roasting, pour off all but 2 tablespoons fat from the roasting tin and place the then whisk into the hot sauce, whisking until lightly thickened.

  • Sprinkle in 2 tablespoons plain flour. Stir for 4 minutes until rich brown. Add 450 ml (¾ pint) hot stock or vegetable water, stirring up all the bits off the base, and cook until thickened. Season.