RACHEL LETT
A good gravy brings together a Sunday roast — it bestows a lick of flavour on everything it touches.
Gravies are traditionally made with flour to thicken, but in my option, this ruins a good gravy. All you need is the sweet nectar of meat juices —there's enough gelatine and fat to make a lip-smacking, silky smooth jus.
Low Carbohydrate Gravy
meat juices
homemade stock
salt and pepper
Optional
wine
mustard
Ingredients
When you come to making a gravy, your meat will be resting, and you'll have a tray of meat juices in front of you.
Put the tray back on the hob, over a high heat. At this point you can add some extra stock and wine to add flavour and increase the volume of gravy.
Using a wooden spoon, scrap off the sticky, meat juices from the edges and bottom of the pan.
Stirring occasionally, allow to boil and reduce — this will thicken the gravy and make it silky smooth
Take off the heat once it’s reached your desired thickness — add more stock if and continue to boil if you haven’t got very much gravy.
Adjust the seasoning with salt, pepper, and mustard.