October 11, 2014

Land of Plenty Gravy

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Do diners moan for more gravy at your family feasts? Never skimp again. Prepare my Hasty Gravy in advance, then use it to bolster the gravy made with drippings and pan juices while your roast beef or bird sits. That way, you'll have plenty. To find out more, hop on My Gravy Train. This recipe is somewhat freeform, since the amount of drippings you end up with will vary.

2 tbsp (30 mL) all-purpose flour
1/4 cup (60 mL) cold water or stock
Drippings from roast
1/2 to 1 cup (125 to 250 mL) dry wine (red/white) or unsweetened hard cider, to taste
1 recipe Hasty Gravy
Kosher salt to taste

In small jar or storage tub with tight lid, shake flour with water or stock to combine into slurry.

Using rubber spatula to scrape roasting pan, pour drippings into gravy separator, separating fat from juices.

Heat roasting pan on medium. Add wine or cider. Cook, scraping pan with whisk, 1 minute. Using fine-mesh strainer, strain juices from drippings into pan. (Discard fat from drippings or reserve for impromptu gravies.) Add some or all of flour slurry (as needed to thicken gravy), and boil, whisking often, 5 minutes, or until thickened and bubbly. Stir in Hasty Gravy and heat until boiling.

Remove from heat. Adjust salt.

Makes 5 to 6 cups (1.25 to 1.5 L).

  • Using a gravy separator (a small jug with a spout at the bottom) is the easiest way to separate drippings. The fat floats on top of the juices.
  • Instead of wine or cider, you can use marsala or sherry cut half and half with stock. If you don’t want to use alcohol, substitute low-sodium stock.
  • If the gravy in the pan looks thin after 5 minutes, continue to boil it until reduced.

Gluten-Free Land of Plenty Gravy
Substitute cornstarch for the flour and use Gluten-Free Hasty Gravy.

Credit: Susan Sampson
Tested in Imperial