Best 3 A Proper British Gravy Recipes
A proper British gravy is a staple of many classic dishes, from a hearty roast dinner to a sizzling steak and kidney pie. Made with meat juices, stock, and a touch of flour, gravy adds a rich, savory flavor to any meal. Whether you prefer a smooth and silky gravy or one with a more rustic texture, there are plenty of recipes out there to suit your taste. This article will provide you with some of the best recipes for making a proper British gravy, so you can enjoy this delicious condiment in the comfort of your own home.
Here are our top 3 tried and tested recipes!
ONION GRAVY FOR BRITISH BANGERS AND MASH
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 46.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 11.1 g, Sodium 514.3 mg, Sugar 4.1 g
PROPER TURKEY GRAVY
This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month
Provided by Good Food team
Categories Condiment, Dinner
Time 1h25m
Yield Serves 8 generously
Number Of Ingredients 6
Steps:
- Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
- Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.
Nutrition Facts : Calories 102 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
PROPER BRITISH ROAST POTATOES
A true British classic handed down from generation to generation, the backbone of Sunday Lunch all over the UK. Can be served with traditional roast meat. It is worth experimenting with the shapes of the potato, e.g. balls, squares, even hedgehogs!
Provided by Jon Perkins
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C (430°F).
- Place lard or oil in roasting tin and put in middle rack of oven.
- Boil Kettle.
- Peel potatoes.
- Chop into quarters (approx 4 cm cubes).
- Par Boil potatoes for 10 minutes with salt.
- Drain potatoes in a colander.
- Shake potatoes until edges are furry (approx 15 seconds).
- Remove roasting tin from oven.
- Carefully place potatoes into hot fat of roasting tin; WARNING, This step is requires caution as fat is at 220°C.
- Place roasting tin, with potatoes back in the oven and cook for 35-45 minutes depending on the size of your potato pieces.
- After 20 minutes turn the potatoes so browning occurs on a different side.
- Potatoes should be crispy on the outside and fluffy in the middle.
Tips:
- Use quality ingredients: The better the ingredients, the better the gravy. Look for fresh, flavorful vegetables, and use a good quality stock or broth.
- Brown your meat or vegetables: Browning adds flavor and depth to the gravy. Be sure to brown the meat or vegetables in a hot pan before adding them to the gravy.
- Use a good quality stock or broth: The stock or broth you use will make a big difference in the flavor of the gravy. Use a stock or broth that is made with real bones and vegetables, and avoid using bouillon cubes or powders.
- Season the gravy to taste: Gravy should be flavorful but not overpowering. Add salt, pepper, and other seasonings to taste.
- Thicken the gravy, if desired: If you want a thicker gravy, you can add a cornstarch or flour slurry. Be sure to whisk the slurry into the gravy until it is smooth and thickened.
- Serve the gravy hot: Gravy is best served hot. If you are making the gravy ahead of time, be sure to reheat it before serving.
Conclusion:
Making a proper British gravy is a skill that takes time and practice. But with the right ingredients and techniques, you can create a delicious gravy that will enhance any meal. So next time you are making a roast beef, chicken, or lamb dinner, be sure to try making a proper British gravy. You won't be disappointed.
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