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Pan gravy
March 12, 2009 | Filed under How to...
Mmmm – that yummy smell of roast meat with steaming hot gravy made from the drippings in the roasting pan. Do you know that you can use the white sauce
technique for making gravy?
When you have taken the roast meat out of the pan, you will find liquid fat and some brown sticky juices in the bottom of the pan.
To make your gravy, measure 2 tbsp of the fat into a saucepan. Add 2 tbsp of flour and a pinch of salt and stir until bubbly. Add 1 cup of water in three lots stirring till boiling before adding the next third. Stir in the pan juices and stir till well mixed.
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