Gravy Recipe - DWC Magazine

Gravy Recipe

Every time we chop vegetables there are always bits we don't use, be they ends or peelings. Occasionally there are bits of meat we don't consume, be it either trimmings or just being full up.

Well, no more! We are going to use them and make something amazing. 

You can do this over a few hours, or go full professional and do it all week, it's your choice. 

Let's make some gravy.

Normally I would give you a list of things you need, and how much, but not this time. Peeled a potato? Put it in a pot. End of a carrot? Put in the pot. Too much fat on that steak? In the pot. Bones? Yup. In the pot.

Basically, pretty much anything you would normally throw away, put in the pot. Obviously there are exceptions (onion skin, garlic skin, bad parts, eggshells, bread, etc) but your pot is limited only by what you have been using.

Fill it with water and simmer away.

The more you put in it, the better it will taste. See those mushrooms you forgot about but now probably not going to use because they look a bit old. Put 'em in the pot.

That breakfast was too much for me, first time I haven't finished that bacon and those sausages. 

In. The. Pot.

Just remember everything you put in it, will change its flavour, so if you hate radishes don't put that in the pot. And the longer you cook it, the better it will be; I have worked in kitchens where you start this on Monday only to serve it on Sunday (we would turn off the stove, cover it, and switch back on the next day). If only cooking it for one day turn up the heat, and semi-boil, as we want all that veg and meat, and their nutrients in the liquid.

Every now-and-then you need to top it up with some water, and occasionally taste it. Needs pepper does it? Well put some in then. Not meaty enough? Throw a rasher of bacon in there. This is a very simple thing you are doing here, but you will be amazed at how good it tastes.

Eventually you will reach a point where you will either want to use it, or simply had enough of doing it, so now we take it off the heat and strain it. Throw the bits away.

Now taste it. It needs red wine, doesn't it? Go get some. Pour some in it. Pour some in you, if you wish.

Does it need something else? Maybe salt, maybe Worcestershire Sauce, maybe a thickener. If so, put it in, but no more solids. 

As for thickeners, you could go the flour/cornstarch and water route (this will lighten the colour) or you could just actually put some gravy granules in it, and use that thickener. It's your choice. 

But it tastes sooooo good, doesn't it? Now use it. Or create Peppercorn Gravy, Blue Cheese Gravy, Rich Onion Gravy*, the choice is yours. Your roast dinners will never be the same again.

Bonus bit

Chop up some onions, sweat them off with some S&P, and a pinch of caster sugar, in a frying pan.

Once sweated, pour a bit of balsamic vinegar in there. Mix.

Add that sexy gravy you made (it might be in the freezer, because y'know you can freeze it).

Serve with sausages and mash.

You can thank me later.

 

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