If you’re making one of my recipes from the Christmas protein video, here’s how to make the pan juices gravy to complete your Christmas lunch. I made this gravy from the roast beef pan juices but it will work with the turkey juices as well.
Rated 4.3 stars by 13 users, click here to rate this recipe.
Category
Techniques
Servings
6
Prep time
20 minutes
Cook time
1 hour
If you’re making one of my recipes from the Christmas protein video, here’s how to make the pan juices gravy to complete your Christmas lunch. I made this gravy from the roast beef pan juices but it will work with the turkey juices as well.
Ingredients
- 60g fat from your roast
- 60g flour
- 1L beef or chicken stock
- 2 sprigs rosemary
- Salt and pepper to taste
Directions
Take your roasting tray with the meat removed and pour off all the accumulated fat into a separate container.
- Make a roux by heating up 60g of the fat and whisking in 60g of flour. Whisk/cook this for 2-3 minutes.
- Take your roasting tray with the fat removed and heat up either in the oven or over a cooktop. Carefully pour over the stock, scraping the bottom of the roasting pan to release all the meat fond.
- Pour the stock carefully from the roasting tray into the pot of roux, whisk well and add the two sprigs of rosemary.
- Cook this on a low heat for 30-40 minutes, if it's still not as thick as you would like by then turn the heat up and reduce it more but make sure you're stirring it frequently so it doesn't catch on the bottom.
- Serve with your roast meat and potatoes and enjoy!
