Brown Gravy.

  • 100ml dripping.
  • Pinch pepper.
  • 1/2 cup stock.
  • 1 and 1/2 tbs plain flour.
  • 1 tsp salt.
  1. Strain most of the fat out from the baking tin or frying pan after cooking meat or collect oil that comes out of a roasted joint (dripping).
  2. Add the flour, pepper and the salt to the dish or pan.
  3. Brown over heat, stirring with the back of the spoon. 
  4. When brown, add the stock all at once if cold, gradually if hot.
  5. Stir till boiling : if not sufficiently brown, add few drops of a caramel.
  6. Strain if required and serve hot in sauce bowl.

Thin Gravy.
  1. Pour almost all the fat from the baking dish.
  2. Sprinkle in 2 tsp plain flour, and allow to brown: add 2/3 cup of stock and stir till boiling.
Watch full tutorial on how prepare to brown gravy click here.

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