The gravy sauce or “the gravy” takes me to many Sunday lunches and special occasions with my in-laws. In the United Kingdom and other Anglo-Saxon countries it is very common to prepare a roast of meat and take advantage of its juices and the pieces that remain attached to the oven tray to prepare it.
The image of my mother-in-law is engraved in my memory deglazing the roast pan with a little wine and broth to later thicken the whole with a little corn starch and season to taste. Resulting in one of the tastiest sauces on the planet, ideal to accompany all kinds of meats.
Fortunately, we can also make the gravy at home without the need to roast a piece of meat, which is how we are going to explain it to you. In an easy and fast way, ideal to solve the ballot with hardly any ruffled hair.
Place the butter and oil in a small saucepan and heat it over low heat until it acquires a tan and gold. This point is important so that the sauce acquires its characteristic color.
Then add the flour, stir to integrate and cook for a couple of minutes. With this we also toast the flour and we enhance color and flavor of our gravy sauce.
Then add the broth little by little while we keep removing, preventing lumps from forming. Cook over low heat for 10 minutes until thickened. Depending on the consistency we want to give it, we can add more broth.
We tried the taste point and season the gravy sauce to taste. Add salt, pepper and Worcester sauce (optional). It is also very tasty if we add a sprig of rosemary or other fresh herbs at the same time as the milk, removing them at the end.
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With what to accompany the gravy sauce
As we explained in the introduction, the gravy sauce It is perfect to accompany all kinds of meats. It doesn’t matter how they are cooked: roasted, grilled, steamed,… with this sauce they rise to other spheres. Prepare a lot of bread because you are going to need it.
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