Content

• Ingredients
• Quick gravy
• Without cooking juices
• With cooking juices
• To step
• Method 1 of 3: Quick gravy
• Tips
• Necessities

If you have roast in the oven, you can make a delicious gravy with the meat juices that drip off. If you don't, no problem! You can make a delicious gravy with cream and stock just as easily. No time? We also have a recipe for you for a quick gravy. With these 3 recipes in your cooking arsenal, all your problems with making delicious gravy will be a thing of the past!

Ingredients

Quick gravy

• 2 tablespoons of flour
• 2 tablespoon of butter
• 1 cup of stock

Without cooking juices

• 1/2 cup butter (unsalted)
• 1/2 cup of flour
• 4 cup chicken stock
• 1/3 cup cream (optional)
• Salt and pepper to taste

With cooking juices

• Roasting juices
• ¼ cup of flour or cornstarch
• Broth (optional)
• Butter (optional)

To step

Method 1 of 3: Quick gravy

1. Heat 1 cup of stock in a saucepan over medium heat. What kind of broth? Whatever you want! Chicken, meat or vegetable stock are all equally good; It all depends on what you pair it with (chicken goes well with chicken, etc.) and what your preferences are.
   • Since this recipe is enough for 2-4 people, you don't need a large pan. But you can easily make the recipe suitable for more people.
2. Leave it on low heat to thicken. The gravy is ready when it sticks to a spoon and comes off in drops; not in a steady, thin stream. This can take about 10-15 minutes.
   • Keep stirring regularly so that it does not form a skin, the bottom burns and the air and heat continue to circulate well. It takes a while, so be patient.
   • It's not quite done yet! But don't worry if it still seems unfinished, because that's right!
3. Ready!

Tips

• To make gravy with cornstarch, use the recipe that comes with the package, and stir the gravy and starch through cold water before adding the mixture to the stock (but always use some fat. and only then bring it to a boil.
• If you have some gravy left, keep it in a jar with a lid and add some water before closing the jar.
• If it takes too long to thicken, you can always add a little more flour and some butter to speed up the process. It's not the best method, but it's always better than packet gravy.
• If you have time to spare, you can put the bones of the meat in an oven at 200 degrees Celsius and let them brown. Then put it in the stock to "let the brown come off" which will greatly improve the flavor of the gravy.

Necessities

• Pan
• Come on
• Measuring cup (s)
• Wooden spoon
• Whisk
• Knife
• Herbs (optional)