Gravy

Gravy is made from meat juices which congeal and caramelize in the bottom of a roasting pan or heavy frying pan. For red meats, gravy should be dark brown and for lighter meats or poultry, a golden color. To add extra flavor to gravy made from roasts, cook a quartered onion and carrot, together with any bones, in the pan with the meat. If juices start to burn on the bottom of the pan, add a little stock or water. If juices are not dark enough at the end of cooking, reduce them beyond a glaze until caramelized. This also adds color and flavor.