Sunday lunch or a roast meat, be it chicken, beef, pork -- it usually demands a good, meat gravy. The gravy is the lovely part which adds flavor and moisture. What else would you use all your mashed potato for if not for soaking up a thick, rich gravy?
Gravy in British and Irish food is usually dark and rich, though on poultry you would make it thicker. Unlike a jus, which is a reduction, gravy will nearly always be thickened.
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Take your pick, whether it is roast beef, pork, lamb, game, poultry the technique is more or less the same. All you need is the juices from your roast, stock and a little red wine or port. Simple.
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Don't even think about serving Bangers and Mash without a pool of thick, rich onion gravy. The lovely marriage between the onion and the rich stock, which when poured over a mound of creamy mashed potatoes and fat juicy sausages is simply food heaven.
A lovely alternative to a traditional onion gravy, a mustard and onion gravy gives a little extra bite, great if your sausages have a strong flavor. Use a whole grain mustard for even more texture and flavor. Use English or French if you want a good kick to your gravy.
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You've roasted your turkey, left it to rest and now it's time to make the turkey gravy. Turkey is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients.
If you don't have any poultry stock in your freezer, don't panic; you can use a ready-made stock or a good quality stock cube.
A lovely roast chicken or turkey coated in a warm gravy - delicious.