Side Servings

Foolproof gravy

4 - 6
Easy
5 minutes
15 minutes
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Ingredients

Method
  • 1/2 cup roasting pan juices
  • 1 T sherry
  • 2 -3 bay leaves
  • 1/2 cup cream
  • 1 T cornflour
  • sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Deglaze the pan juices by heating the roasting tray on the hob. Add a dash of water, 1⁄4 cup at the most, just enough to lift the juices from the pan.
2. Remove from the heat and strain the pan juices into a saucepan. Add the sherry and bay leaves and cook for 5 minutes over a medium heat.
3. Mix the cornflour with a little water to make a paste, then add to the mixture with the cream. Cook over a medium-low heat until it starts to thicken, about 5–10 minutes. Season to taste.

Find more gravy recipes here.
TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Foolproof gravy

By TASTE
4 - 6
Easy
5 minutes
15 minutes

Ingredients

  • 1/2 cup roasting pan juices
  • 1 T sherry
  • 2 -3 bay leaves
  • 1/2 cup cream
  • 1 T cornflour
  • sea salt and freshly ground black pepper, to taste

Method

1. Deglaze the pan juices by heating the roasting tray on the hob. Add a dash of water, 1⁄4 cup at the most, just enough to lift the juices from the pan.
2. Remove from the heat and strain the pan juices into a saucepan. Add the sherry and bay leaves and cook for 5 minutes over a medium heat.
3. Mix the cornflour with a little water to make a paste, then add to the mixture with the cream. Cook over a medium-low heat until it starts to thicken, about 5–10 minutes. Season to taste.

Find more gravy recipes here.