The Sunday roast is one of our favourite meals of the week – and there are some parts which truly make it delicious.
Now, your favourite dish might be the meat or roast potatoes, but it’s the gravy that makes or breaks it.
Yes, we know, Bisto works fine!
However, making your own gravy from scratch will take your Sunday lunch to the next level.
The Daily Star spoke to three top chefs to find out their secret gravy hacks and to see what we Brits often get wrong. Here’s what they had to say:
What's your top tip for the perfect gravy? Tell us in the comments…
Mash in a roast potato
Award-winning Chef Mark Greenaway, explained: “I think a super simple and extremely tasty way to perfect an instant gravy is to sacrifice one roast potato, here's how.
“After roasting your choice of meat, whither its chicken, beef or lamb, remove the meat from the roasting tray and put the tray directly over the hob on a low heat.
“Add a glass of white or red wine, and reduce by half.
“Add some chicken stock or beef stock (store bought is fine) and reduce by half making sure you scrape up all the tasty bits from the bottom of the tray.”
He added: “Now comes the sacrifice: add one roast potato to the mix and crush with a potato masher or fork, this will thicken your gravy and impart great flavour.
“Strain through a fine sieve and pour lashings of it over your dinner.”
Wow! That sounds incredible…
Gousto Senior Recipe Developer Jordan Moore added: “If you're not using a dark beef stock, the flour in a gravy can make it a pale colour.
“If you add a touch of Marmite, you'll add a rich colour to your gravy whilst adding a slow-cooked rich umami note.”
Season after reduction
He continued: “Only season your gravy once it's fully reduced!
“As you reduce a sauce, you'll intensify all of the flavours along with the saltiness.
“Make sure you go easy at the start and then season just before serving.”
Jordan suggested: “Plus, a touch of sweetness will always help to balance and add depth to your gravy.
“Whether it's a rich onion marmalade or a redcurrant jelly, the sweetness will really take your gravy to the next level, whilst also giving it a lovely glossy sheen!”
Go slowly and use a whisk
Ligia Lugo, culinary expert, recipe developer and co-founder of The Daring Kitchen, told the Daily Star: “For perfectly smooth gravy add the liquid little by little.
"Whisk constantly while gradually adding in the liquid until the gravy comes to a boil to prevent any lumps."
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She added: “If despite your efforts your gravy gets lumpy – strain it. Pour the gravy carefully from the pan into a strainer to remove the lumps.”
“It’s a mistake to not use a whisk.
“A whisk does a much better job preventing lumps than a regular fork. So definitely get a whisk to achieve a smooth gravy.
"Also, if you add too much stock you will and up with a thin and runny gravy.
"To avoid this ad the stock gradually so you can stop when needed. You can easily add more if you need to."
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