Traditional British Gravy Recipe: The Secret To A Proper Roast Dinner
There’s something about a British roast dinner that simply doesn’t feel complete without gravy.
Not just any gravy either. Proper gravy. Rich, glossy, made from the roasting tin itself, poured generously over roast potatoes until they’re threatening to disappear entirely.
For many Brits living in America, it’s one of those small details that gets missed the most. The smell of gravy bubbling away while the meat rests under foil. Someone inevitably pinching roast potatoes before they reach the table. Yorkshire puddings waiting patiently for their fate.
Simple things. Very British things.
So here’s our traditional British gravy recipe, made the old-fashioned way using the meat juices from your roast.
Perfectly Splendid Gravy
Ingredients
- Meat juices from your roast
- 2 tbsp liquid meat fat
- 1 oz plain flour
- 1 pint stock
- 2 tsp gravy browning, optional
How To Make Traditional British Gravy
Separate the juices and fat
Collect the juices and fat from the meat you are roasting. Pour the juices into a glass jug and leave them to stand for a few minutes so the fat rises to the surface.
Skimoff the fat, but don’t throw it away. You’ll need some of it for the gravy.
Back to the roasting tin
Place the roasting tin on the hob over a medium heat and add 2 tablespoons of the meat fat.
Your meat should now be resting somewhere warm, loosely covered with foil, while you get on with the important business of making the gravy.
Build the gravy
Stir in the flour and cook for around 1 minute.
Stir in the reserved meat juices, then gradually add the stock, stirring as you go until you have a smooth gravy.
Use a wooden spoon to scrape right across the bottom of the roasting tin and loosen all those lovely browned bits left behind by the meat.
Those sticky, browned bits on the bottom of the roasting tin are packed with flavour. Get them into the gravy.
Simmer until rich and glossy
Bring the gravy to the boil, then reduce the heat and simmer for around 10 minutes.
Season to taste and add gravy browning if you’d like a deeper colour.
Then get it into a gravy boat and onto the table while everything is piping hot.
What Goes With British Gravy?
It’s almost easier to ask what doesn’t.
Don’t Have Time To Make Homemade Gravy?
Truth be told, plenty of British households keep a tub of Bisto in the cupboard for emergencies.
Sometimes the roast is ready, everyone is hungry and there simply isn’t time to stand over the roasting tin. A familiar British gravy from the cupboard does the job rather nicely.
That’s why we stock British gravy favourites here at Parker’s alongside the essentials for putting together a roast dinner in America.
Looking For British Roast Dinner Essentials In America?
At Parker’s Great British Institution, we make British food here in Buffalo using traditional recipes, British seasonings and the methods we grew up with.
From our handmade sausages and pies to Yorkshire puddings, roast dinner favourites and familiar British pantry staples, we’re here to make a taste of home a little easier to find this side of the Atlantic.
Comments (0)
There are no comments for this article. Be the first one to leave a message!