OK - and I'm not trying to patronise, as I spent years getting it wrong when I followed what I was "supposed" to do.
1. Don't try to make it in the roasting tin. Scrape the meat juices, bits and bobs, and a certain amount of the fat - this is necessary - into a cast iron or other substantial but not non-stick saucepan.
2. Have a large jug of water from cooking the veg standing ready.
3. Heat all that lovely gunk up and stir some flour in (how much depends on quantitied you're after, but a heaped tablespoon or two will usually do it). You'll get a sort of roux base. Cook it for a minute or two, stirring and prodding, the start adding the water little by little. Each addition of water needs to be thoroughly incorporated before the next goes in.
AS SOON AS IT IS SUFFICIENTLY LIQUID TO DO SO, ABANDON THE WOODEN SPOON AND GRAB A BALLOON WHISK. This is the secret to my success! The balloon whisk and a strong arm should ensure a smooth texture to the gravy.
4. Once you've got it to the thickness/thinness that satisfies you, leave it to cook for a little, with seasoning. If it tastes a little uninteresting, don't reach for more salt and pepper - reach for the jam. Or more precisely, any kind of fruit jelly (redcurrant is the best, but pretty much anything apart from strawberry or raspberry will do). A teaspoon or two should be enough to round out the flavour without becoming dominant.
Anyway, this usually works for me. I do still get lumps sometimes if I'm impatient at the adding water stage, and then if the whisk won't rescue it, I reach for the sieve! My husband hates watching me make gravy - it offends his sense of rightness, somehow - but he likes the results.
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timeasmymeasure
no subject
Date: 2007-12-13 10:27 am (UTC)1. Don't try to make it in the roasting tin. Scrape the meat juices, bits and bobs, and a certain amount of the fat - this is necessary - into a cast iron or other substantial but not non-stick saucepan.
2. Have a large jug of water from cooking the veg standing ready.
3. Heat all that lovely gunk up and stir some flour in (how much depends on quantitied you're after, but a heaped tablespoon or two will usually do it). You'll get a sort of roux base. Cook it for a minute or two, stirring and prodding, the start adding the water little by little. Each addition of water needs to be thoroughly incorporated before the next goes in.
AS SOON AS IT IS SUFFICIENTLY LIQUID TO DO SO, ABANDON THE WOODEN SPOON AND GRAB A BALLOON WHISK. This is the secret to my success! The balloon whisk and a strong arm should ensure a smooth texture to the gravy.
4. Once you've got it to the thickness/thinness that satisfies you, leave it to cook for a little, with seasoning. If it tastes a little uninteresting, don't reach for more salt and pepper - reach for the jam. Or more precisely, any kind of fruit jelly (redcurrant is the best, but pretty much anything apart from strawberry or raspberry will do). A teaspoon or two should be enough to round out the flavour without becoming dominant.
Anyway, this usually works for me. I do still get lumps sometimes if I'm impatient at the adding water stage, and then if the whisk won't rescue it, I reach for the sieve! My husband hates watching me make gravy - it offends his sense of rightness, somehow - but he likes the results.