This is the most basic, most tasty and most simple way to make gravy especially if you have a roast in the oven! No glug and no fake flavours are necessary once you know how easy it is!
Check out my Healthy Hack on how to create the “Perfect Roast”, my way! Leave yourself plenty of time and do it weekly so the process becomes a no brainer….like most things of course, practise, practise!
Once your meat is ready you can use the strained and separated juices for your gravy. A word of warning - carrots and onions will add sweetness to the gravy so if that ain't your thang, then skip that idea altogether! I have used caramelised onions for a gravy and pureed it, but it is quite sweet.
NOTE: you don't have to stress about how much liquid is in the pan! If there's not much because it was a quick cooking roast, then you may only have little brown gooey bits in the pan. That's ok! They will still add flavour and that all important brown colour to your gravy! Just make up the liquid with other homemade broth or water.
Follow the directions below to finish off your gravy baby!!
Where's the sauce? This recipe gives you real flavour and no fuss! No gluggy goo for you!