Basic gravy recipe
- 2 tbsp pan drippings
- 2 tbsp plain flour
- 2 cups stock
After you have rested your roast, remove the meat from the pan and set aside in a warm place.
Pour off all but 2 tbsp of pan dripping.
Place the pan over a medium heat until the drippings begin to boil.
Sprinkle the plain flour over the drippings and whisk together using a metal whisk to remove all the flavour from the bottom of the pan.
Cook the flour for 2 minutes until slightly coloured.
Whisk in the stock about half a cup at a time until you have the required consistency.
- The ratio you use is 1 tbsp of pan drippings per tbsp of flour per 1 cup of stock.
- You can fry some onion in the pan drippings before you make the gravy if you like onion gravy.
- This works for both chicken, beef and lamb roasts. Just use chicken stock for chicken gravy and beef stocks for lamb and beef.
Find more roast recipes
- Amazing roast chicken
- Best-ever roast vegetables
- Pot roast
- Roast beef
- Roast lamb with garlic and rosemary
- Roast pork with fennel
- Roasted vegetables with chives
This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.