I love Homemade Gravy!
I firmly believe it should be a food group all of its own.
A lot of the commercial gravy mixes available now are quite good – but very, very salty! Eeek!
So today we will be showing you how to make 2 different types of homemade gravy from scratch. Not salty – just the right amount of gravy goodness!
This is how I learned from my mum – I suppose everyone is different, but it’s very nice and tasty.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- If you have just cooked a roast, pour off the excess fat, but leave the juices in the bottom of the pan.
- Store the roast at room temp for a few minutes covered in Al-foil - then pour the juices from the standing roast into the pan.
- If you haven't just cooked a roast - add 2 stock cubes to the pan with 1/4 cup water.
- Heat the pan and cook the drippings/chicken stock until bubbling.
- Add the flour and 'cook it out' - that is cook the flour until it absorbs all the flavour and doesn't taste 'floury' anymore.
- Add 1 cup of water at a time and simmer stirring all the time until the gravy thickens.
- Add salt and pepper to taste.
Caramelised Onion Gravy:
- In a frypan, add the butter over hot heat until foamy.
- Add the brown onions cut into thin rings and cook for a few minutes, turn down the heat and simmer the onions until very soft (up to 20 minutes).
- Add the brown sugar and stir well. Set mixture aside.
- Cook gravy according to the above directions and add the caramelised onions when the gravy starts to thicken.