Do diners moan for more gravy at your family feasts? Never skimp again. Your gravy boat runneth over when you prepare my Hasty Gravy (or one of its many variations) in advance. Then, while your roast beef or bird sits, use it to bolster the gravy made with pan drippings. That way, you’ll have plenty. This recipe is somewhat freeform, since the amount of drippings you end up with will vary. (Need an all-purpose gravy guide? Hop on My Gravy Train.)
1 recipe Hasty Gravy
2 tbsp (30 mL) all-purpose flour
1/4 cup (60 mL) cold water or low-sodium chicken or beef stock
Drippings from roast
1/2 to 1 cup (125 to 250 mL) dry wine (red/white) or unsweetened hard cider, to taste
Kosher salt to taste
Prepare Hasty Gravy.
In small jar, shake flour and water or stock into smooth slurry.
Scrape drippings from roasting pan into gravy separator. Let sit 5 minutes, or until fat separates from juices.
Heat roasting pan on medium. Add wine or cider. Scrape up browned bits on bottom of pan. Pour juices from drippings through fine-mesh sieve into pan. (Discard fat from drippings or save for other impromptu gravies.) Heat on medium. Add some or all of flour slurry, as needed. When liquid comes to boil, cook, whisking often, 5 minutes, or until thickened and bubbly. Stir in Hasty Gravy. Heat until until gravy returns to boil. Adjust salt.
Makes 5 to 6 cups (1.25 to 1.5 L).
- Use as much flour slurry as you need to thicken the amount of liquid you have. You can add it gradually, if necessary. If the gravy in the pan still looks thin after 5 minutes, continue to boil it until reduced.
Tool Time: 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.
Bright Ideas: Instead of wine or cider, use marsala or sherry, cut half and half with stock.
Land of Plenty Gravy (Gluten-Free)
Substitute cornstarch for the flour and use Hasty Gravy (Gluten-Free).
Land of Plenty Peppery Mushroom Gravy
Start with Hasty Gravy (Peppery Mushroom).
Land of Plenty Mushroom & Port Gravy
Start with Hasty Mushroom & Port Gravy
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL