Gravy Basics

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!!

 

Gravy Basics

Gravy Basics

Where's the sauce? This recipe gives you real flavour and no fuss! No gluggy goo for you!

Ingredients

  • 500ml of stock or water
  • 2 teaspoons of Herbalicious
  • OR 2 teaspoons of ground herbs like rosemary, oregano and thyme (a good sprinkle of each)
  • Unrefined salt to taste
  • 1-2 tablespoons of slippery elm powder or 1 tablespoon of tapioca (see notes)

Instructions

  1. Read the blurb above to discover how to get the best juices from your roast!
  2. Add the pan juices, broth or water into a small pot on a moderate heat.
  3. Add your herbs and salt and bring to a simmer for at least 10 minutes.
  4. Add more herbs and salt until you're happy with the flavour. The amount of salt will depend on how much you had on your meat in your pan already.
  5. Add the slippery elm powder directly in the pot and use a high speed hand mixer to blend it until smooth.
  6. Allow it to thicken for a minute and add more until you reach your thickness. If using tapioca flour, look below.
  7. When you've finished carving your meat, add the juices in the tray to the pot and stir through.

Options:

Tapioca:

  • If using tapioca flour, make it into a paste in a glass with cold water first.
  • Wait unit the last minute before adding it. When it sits for too long it can go gluey. I don't mind this but it's an unusual texture you may take time to get used to.
  • Once it cools and you reheat it, it will be quite runny again. This doesn't happen with the slippery elm.

What about the colour?:

  • That's the beauty of using the pan juices! They go brown! Even if you get the smallest amount of gooey pan scrapings, you'll get awesome flavour and a good colour.
  • It is just a colour! The herbs and salt will make it taste good and give it a little brownish-green colouring if that's all you've got. Don't be tempted by adding colourings!

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