Gravy Sauce Recipe
This recipe was sent in by a new contributor Jeff Bull who found this site on the web and decided to join the recipe cause and who says this:
No offence to �Ah Bisto!�, but you will quite happily throw it away when you have tasted this wonderful rich gravy sauce. You won�t even want to use it as the thickening agent.
This gravy is intentionally almost a soup; in fact a good test of whether you�ve got it right is to taste it and imagine having a bowl full with a nice bread roll!
A poor gravy on good food will ruin the good food. A good gravy on food that is not quite as good as you�d like, will hide a multitude of sins!
Ingredients:
Liquids
| | Strong black tea (as browning).
| | Red wine.
|
Essential ingredients
| | Chopped chicken carcass.
| | Chopped carrot.
| | Chopped parsnip or sweet potato.
| | Chopped onion or leak.
| | Chopped Clove of garlic.
| | Chopped or dried mushroom.
| | A pinch of your favourite dried herbs
|
|
Stock cubes
| | 1x Chicken/Beef/Lamb oxo, as appropriate.
| | 1x Vegetable oxo.
| | 1x Italian herbs oxo.
|
Seasonings (to taste)
| | Black pepper.
| | A little salt.
| | Mushroom ketchup.
| | Worcester sauce.
| | Balsamic vinegar.
| | Dark soy sauce.
|
|
Thickening agent (optional)
A little plain flour, or as I prefer, a little of the Yorkshire pudding batter.
Method
- Put the liquids into a saucepan with the essential ingredients, bring to the boil and simmer for 30 minutes. Add more of the liquids gradually, to maintain the volume required.
- Remove from the heat and pass through a sieve to remove the carcass and vegetables; allow the sieved solids to drain thoroughly; discard the solids.
- Return the liquid to the saucepan and crumble in the stock cubes.
- Add the seasonings to taste � and I mean TASTE; some of the seasonings are quite powerful and should not be allowed to dominate the flavour.
- If you like to thicken your gravy sauce, add the thickening agent now.
- Return the liquid to the heat, bring it back to the boil stirring continuously; then turn the heat down to very low and simmer for another 30 minutes, stirring occasionally.
Jeff le Chef�s Tips
- Experiment with the mix/quantity of Essential Ingredients to create your own variations, to your own taste and preference.
- More often than not when I do a roast dinner, I get the gravy cooking first of all. If you�re going to leave it to the last minute, use the Bisto.
Instructions
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