Sauce
Gravy
SauceOrigin: United Kingdom
Pan sauce thickened with flour from meat juices and aromatics.
Prep
5 min
Cook
15 min
Total time
20 min
Portions
6
Total weight
548 g
Per portion
91.3 g
Ingredients
Method
Build flavour
- Finely chop the onion.
- In a pan, melt the butter over medium heat and soften the onion 5 minutes.
- Add any beef trimmings or pan juices and brown lightly.
Make the roux
- Sprinkle in the flour and cook 1–2 minutes, stirring, until the flour smells cooked.
Simmer
- Gradually whisk in the water (or stock), scraping any browned bits.
- Simmer 8–10 minutes until thickened and glossy.
Season and finish
- Season with salt and pepper.
- Strain if you prefer a smooth gravy.
Serving
Serve hot over roast meats, mash or Yorkshire puddings.
Storage
Refrigerate up to 2 days; reheat until simmering. Freeze up to 1 month.