I used to think it was impossible to make gravy without all the stodgy shop-bought things like Bisto and corn flour. But it’s quite simple to get a great, thick, lusciously saucy gravy with a couple of tricks.
The Best (Flourless) Gravy
1 cup leftover roasting juices or preferred flavour stock
1/2 onion, finely minced
1 egg yolk
1 big knob of butter (about 2Tbl)
– Start by either straining the remaining juices left at the bottom of the dish after roasting something. If you don’t have any left over juices or not enough to make up a sauce, then by all means use a stock of your choice.
– If you’re pinched for time or don’t have any frozen homemade stock on hand then a stock cube and boiling water is a quick fix. But in an ideal world homemade stock really makes all the difference! I freeze my homemade stock in ice cube trays, and then just toss in the desired amount of cubes to a saucepan or to whatever minimal juices are left after cooking.
– Allow the stock and cooking juice to rapidly bubble away and reduce. Usually between 8 – 10 minutes to get it down to a thicker consistency.
– Meanwhile finely grate 1/2 an onion. Add the onion mush into the bubbling stock mixture and allow to cook for a couple of minutes as it starts to reduce down.
– Separate an egg yolk into a separate bowl. And get a good knob of butter on stand by.
– Remove the bubbling stock from the heat once it has reduced and become slightly thicker. Then gradually pour about a couple of tablespoons of the thickened stock over the egg yolk and whisk immediately and rapidly to temper the egg. Then add the remaining stock and stir well. Then pour the stock back into the saucepan and return to the heat, which you now turn down to a gentle simmer.
– Keep whisking and add the knob of butter and stir in. Stirring until it starts to thicken to your desired consistency.