I can remember being 17, at a friends house the first time I found out that you didn’t need pan drippings to make gravy. I was helping their mother make dinner and she asked me to make the gravy. I obliged and asked where the pan juices where, she looked at me with a puzzled expression and presented a tin. I looked at her equally puzzled, as she explained that this was the gravy. Embarrassed, I grabbed the tin, read the instructions and made my first powdered gravy.
Over the years I haven’t frequented powdered gravy with my roasts, instead opting for pan juices to make my gravy, or going without should I be too lazy/hungry/all of the above. However, when making a sneaky snack of chips & gravy I have indulged with powered gravy but it’s never really cut the mustard. I always knew there had to be a better option. Pub gravy and chicken shop gravy is delicious and made for masses. It’s not made from drippings, what is it?! Finally, I’ve cracked it; and you know what? This might even replace your next pan gravy.
Prep time – 5 minutes
Cooking time – 10 minutes
- 1tbs butter
- 1tbs plain flour
- 1tbs thickened cream
- 1 cup beef stock
- Salt and pepper – to taste
- Melt butter in a small saucepan, over a medium heat. Add flour and cook, stirring for 1 minute, to create a roux.
- Slowly add beef stock to the roux and whisk continually using a balloon whisk until gravy has thickened. Add cream, stir to combine and season to taste. Serve immediately.
TIP: this gravy can also be made with chicken, lamb or vegetable stock.