Gravy

Hello, Sous Baker here!

This week I am sharing my favourite sauce recipe - GRAVY! I am an absolute gravy fiend and I am proud to be! I even managed to convert my boyfriend, who hated gravy, to only eating my gravy which is the highest compliment in my eyes.

In my recipe I use Bisto gravy powder, not the gravy granules - it produces a much nicer gravy - I hope you don't see this as cheating! It's a family recipe that I can't live without! 

This jug was a new gadget we bought during lockdown - a juice separator. We bought it thinking it might be a lot of hype over nothing, however it has now become a staple in our kitchen and we highly recommend it. It ensures that all of your juice can be added to the gravy, without any fat getting through.

So, without further ado - here is our recipe.

Ingredients:

1 heaped tbsp Bisto Gravy Powder

1 heaped tbsp Cornflour

1 Chicken OXO Cube

1/2 tsp Vecon 

Method:

1. Combine the Bisto and cornflour in a jug. Stir in enough water to form a paste. Set aside. 

2. Fill a medium pan with water and crumble the oxo into it and add the vecon. 

3. Bring the pan of water to the boil whilst mixing to ensure the vecon dissolves. 

4. Add the bisto and cornflour mixture to the boiling water, whisking continuously until the gravy reaches your desired consistency. Constantly whisking ensures a lump free gravy. 

5. If your gravy is a little runny, make a paste with just cornflour and water and add to the water  until you're happy with the consistency. Alternatively, if it's too thick just add some more water.  

6. Serve with Sunday lunch, pie and mash, chips...I could go on! 

If you have any juices from a piece of meat you are roasting, drain into a jug. Allow to sit to separate the fat from the juice. The juice will sink to the bottom, so drain off all the fat before adding any juices to your gravy. Try not to get any fat in the gravy as this impacts the consistency of the gravy and makes it really greasy. 

Ensure that your water is boiling before adding the Bisto and cornflour, otherwise the gravy will not thicken up properly. 

And there you have it - the perfect Sunday Roast accompaniment! We hope you enjoy this recipe and tag @rousties for us to see your family enjoying this as much as ours does. 

Until next time, 

Sous Baker x