Making your own gravy from scratch doesn’t have to be hard or time consuming. This is how I make gravy, don’t ask me how to use pan brownings and juices. I almost always cook a roast in an oven bag, if I don’t for whatever reason, then we don’t have gravy.
It’s easy…this is how.
Mix 2 Tbs of cornflour and about 1/4 tps of Parisian Browning Essence with 1-2 Tbs of water until you have a smooth paste. This is the key to smooth gravy, make sure you don’t have any lumps of cornflour. You can use as much or as little Parisian Browning Essence as you like, you wont taste it, it just gives the colour. I never measure it 😉
Now you need the juices from any roast that you have cooked in an oven bag. Carefully remove the meat with tongs, don’t tear or pierce the bag!
Pick up the bag and hold it so the juices are in one corner. Hold it still for a minute and you will see that the fat settles on the top.
Now using a skewer or small sharp knife, pierce a small hole in the bag.
Let the juices run into the cornflour mix, watching the layer of fat carefully. Before the fat starts to come out, use the skewer to pick up the bottom of the bag and quickly move it another bowl, scraps bucket or rubbish bin so that the fat can drain into there. A little bit of fat wont matter but too much will make your gravy feel greasy and taste yuk!
Now stir so that all the cornflour mix is combined with the meat juices and microwave it for about 2 minutes, stirring once or twice. You could do it in a saucepan on the stove top, you would need to stir it constantly with a whisk.
And hey presto…Gravy! Easy. Quick. Just season to taste and you’re done.
You can add extra water or water from steaming veggies if you need, but the more meat juices the better the flavour will be.
Gravy can be frozen. I like to freeze any leftovers it in ice cube trays.