Sides & Sauces
Basic Gravy for Meat
When you are serving boiled meat or simply do not have enough pan juices to make a gravy, this basic sauce comes to the rescue. Made from a roux and chicken stock, it is ready in twenty minutes. Vary it with red wine, horseradish, mustard or plum jam and you will get a different – and excellent – accompaniment to roast meat or poultry every time.
Prep: 5 min
Cook: 15 min
Servings: 4
Energy: 306 kcal per serving
Method
01.
Heat the rendered meat fat or oil in a deep pan over a low heat.…
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