Gravy is a savoury sauce made from the meat juices that are left in the pan after roasting or frying. Any excess fat is normally removed from the juices, then a liquid, such as stock or wine, is added and stirred vigorously to incorporate the caramelised cooking juices. This process is known as deglazing. Sometimes flour is mixed into the fat and allowed to brown in the pan for a few minutes before the liquid is added, resulting in a thicker gravy.
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Although it frightens a lot of people, making gravy just needs a little practice to get right. Simply add enough flour to the fat and juices in the roasting pan and stir over the heat until the flour has browned and you’ve scraped any sediment loose. Add up to 570ml/1 pint of stock and, using a balloon whisk, stir until boiling. Season to taste and simmer for a couple of minutes. You can also fry some scraps of meat in the pan, such as the giblets of poultry, to give extra flavour. These should be strained out before serving.
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