Best Ever Gravy
When you have roast beef, (or chicken for that matter) then gravy is a must. This is the most delicious gravy, according to my kids! Get on it. Yum.
We are gravy-lovers in our house, and I have to say: the benefit of adding the roasting pan juices is immeasurable. So go large, don’t be afraid ofthe fat, and add a little liquid stock or water to the pan when you are roasting so you will get plenty of juice and thus plenty of gravy.
My gravy tips are pretty well explained in the recipe, but here are the best ones for all gravy making.
Scrape the bottom of the roasting pan to include. You just need all those roasty bits to take it to the next level.
Skim as much fat as possible, especially if using a lamb roast. Try rolling an ice cube or three around the pan. You have to be ready to get them out before they melt, but some fat will stick to them and then can be easily discarded. I do like the fat in my gravy, but not too much.
Use alcohol, but always make sure you cook out the alcohol properly. (This recipe does that.) You don't want to feel as though you are having a roast dinner in a wine bath. Don't just stop with wine, go with port, champagne, sherry, or anything you have lurking around that wasn't quite finished.
Most of all, don't forget that anything you add to your roast will do equally well in your gravy when blended with it. So go the carrots, celery, fennel, onion, garlic, even tomato is quite amazing in a gravy.
I hope this is only gravy recipe you will ever need. Use it, again and again and tweak it to your family's preferences. Make sure you make a lot of it. It is pretty drinkable. (Oh and it freezes well. You're welcome!)
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Need
- 2-3 stalks celery, roughly chopped
- 2-3 carrots, roughly chopped
- 2 red onions, peeled and quartered
- 4-8 cloves garlic, peeled
- The roasted meat (of choice)
- 1L liquid stock (of choice)
- 100 Grams red wine
- 50 Grams fish sauce
- 20 Grams dark brown sugar
- 50 Grams balsamic vinegar
- 50 Grams flour
- pink salt flakes and freshly cracked black pepper, to taste BUY
Do
- 1
Place celery, carrots,onions and garlic underneath your roast while you cook it as you normally would. Remove the cooked meat to rest,and tip all of the contents of the pan straight into the Thermomix bowl,including the vegetables.
- 2
Blend the pan juices and vegetables for 10 sec/speed 8.
- 3
Add all remaining ingredients except salt and pepper and cook 10-14 min/100°C/speed 4. Time will vary slightly depending on how much liquid you had in your roasting pan. Adjust seasoning to taste.
- 4
Serve with every roast meat you can imagine! (It is also very good with Yorkshire Puddings, sausages or with onions on a Dutch Baby or even on a Roll!)
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
