So I made this delicious Homemade Restaurant-Style Gravy pre-Christmas because it tastes soo good and perfect with the Christmas roast.
I am one of those super crazy Christmas people that starts planning Christmas day and Christmas Eve lunch and dinner early! Before Christmas, I made the best ever gravy, (or red wine jus if you really want to impress), that you can cook now and freeze for later!
I still have some leftover after the new year!
Simply defrost, whack in a pan, and listen to the oohs and ahhs of family and friends as they say OMG, you made of all this today!!!! We just don’t know how you do it! Now, let me tell you right now, this is one of the ugliest things you will ever cook! But it is delicious.
TIP: If you want this to be a gravy, add more cornflour mix to thicken it up. If you want a jus sauce just leave it a little runnier.
Method
-
Preheat oven to 200°C
-
Place bones and whole garlic in a roasting pan with a little olive oil and roast until dark about an hour should do it.
-
Remove the roaster from the oven and place on the cooktop over medium-high heat and add the wine, scrape the base of the pan to lift anything stuck to the bottom.
-
Add stock or water, turn the heat down and simmer for 2.5 hours.
-
Keep an eye on the level of liquid and if it starts to evaporate too much add more stock or water.
-
Add carrot, onion, celery, bay leaves, berries, thyme and rosemary and cook for a further 90 mins.
-
Combine cornflour and water and whisk well.
-
Drain the sauce in a fine sieve and discard the bones and veg.
-
Place sauce in a clean pot and add the flour mix, whisking in as you go. Simmer for a few minutes and check the consistency. If you would like it to be thicker add more flour and water mixed together if it's too thick add more stock or water.
-
Season to taste and add Parisian browning essence to colour.
Note: Parisian Browning Essence is available at supermarkets and adds a dark colour to sauces and casseroles – only use about ½ tsp. at a time.
