Classic Gravy
Classic gravy made from meat dripping, flour and hot beef stock: a rich, savoury sauce for four.
500ml
20g
1pinch
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500ml | — | — | |
| 2 | 30g | — | — | ||
| 3 | | 20g | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1pinch | — | — |
Pour the stock into the small saucepan.
Beef stock · 500 ml
Spoon the dripping into the saucepan.
Melt it over a medium heat.
Add the flour.
Plain flour · 20 gStir for about 3 minutes, until the paste turns a pale biscuit colour and smells nutty.
Pour in the hot stock in a slow stream, whisking so no lumps form.
Simmer for about 5 minutes, whisking now and then, until it coats the back of a spoon.
Taste and add a pinch of salt if it needs it.
Salt · 1 pinchAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 ml | | Pour the stock into the small saucepan.⏱ 10sResultBeef stock |
| 2 | — | | Warm it over a low heat until steaming.⏱ 5 minResultHot stockused in step 7 |
| 3 | 30 g | | Spoon the dripping into the saucepan.⏱ 10sResultMeat dripping |
| 4 | — | | Melt it over a medium heat.⏱ 1 minResultMelted dripping |
| 5 | 20 g | | Add the flour.⏱ 5sResultMelted dripping and plain flour |
| 6 | — | | Stir for about 3 minutes, until the paste turns a pale biscuit colour and smells nutty.⏱ 3 minResultGolden roux |
| 7 | Hot stockstep 2 | | Pour in the hot stock in a slow stream, whisking so no lumps form.⏱ 1 minResultRoux and stock |
| 8 | — | | Simmer for about 5 minutes, whisking now and then, until it coats the back of a spoon.⏱ 5 minResultThickened gravy |
| 9 | 1 pinch | | Taste and add a pinch of salt if it needs it.⏱ 5sResultSalted gravy |
| 10 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned gravy |
| 11 | Seasoned gravystep 10 | Pour into a warm sauce jug and serve.⏱ 10sResultClassic Gravy | |
| Total Time | 14 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 74kcal | |
| 2g | |
| 6g | |
| 2g | |
| 4g | |
| 0.5g | |
| 0.1g | |
| 205mg |
Classic Gravy
Classic gravy made from meat dripping, flour and hot beef stock: a rich, savoury sauce for four.
What you’ll doYou will warm the beef stock, melt meat dripping and cook flour in it until nutty, then whisk in the hot stock and simmer until the gravy coats a spoon. Season it and pour it into a warm jug.
Ingredients
- Beef stock500 ml
- Meat dripping30 g
- Plain flour20 g
- Salt1 pinch
- Ground black pepper1 pinch