How to Make Homemade Gravy

I love Homemade Gravy!

I firmly believe it should be a food group all of its own.

A lot of the commercial gravy mixes available now are quite good – but very, very salty! Eeek!

So today we will be showing you how to make 2 different types of homemade gravy from scratch. Not salty – just the right amount of gravy goodness!

Method

1. If you have just cooked a roast, pour off the excess fat, but leave the juices in the bottom of the pan.

2. Store the roast at room temp for a few minutes covered in Al-foil - then pour the juices from the standing roast into the pan.

3. If you haven't just cooked a roast - add 2 stock cubes to the pan with 1/4 cup water.

4. Heat the pan and cook the drippings/chicken stock until bubbling.

5. Add the flour and 'cook it out' - that is cook the flour until it absorbs all the flavour and doesn't taste 'floury' anymore.

6. Add 1 cup of water at a time and simmer stirring all the time until the gravy thickens.

7.  Add salt and pepper to taste.

8. In a frypan, add the butter over hot heat until foamy.

9. Add the brown onions cut into thin rings and cook for a few minutes, turn down the heat and simmer the onions until very soft (up to 20 minutes).

10. Add the brown sugar and stir well. Set mixture aside.

11. Cook gravy according to the above directions and add the caramelised onions when the gravy starts to thicken.

Recipe Hints and Tips:

• Homemade Gravy is suitable to freeze for up to six months.

This is how I learned from my mum – I suppose everyone is different, but it’s very nice and tasty.