Gravy from Beginner to Pro

8 mins
Serves 2
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Directions

  1. 1Dissolve beef and chicken stock cubes in hot water.
  2. 2Dissolve beef and chicken stock cubes in hot water.
  3. 3Dissolve beef and chicken stock cubes in hot water.
  4. 4Make a roux with flour and butter.
  5. 5Make a roux with flour and butter.
  6. 6Make a roux with flour and butter.
  7. 7Gradually incorporate the stock.
  8. 8Gradually incorporate the stock.
  9. 9Gradually incorporate the stock.
  10. 10Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
  11. 11Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
  12. 12Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
  13. 13Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
  14. 14Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
  15. 15Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
  16. 16Add tomato paste, balsamic vinegar, and Madeira wine.
  17. 17Add tomato paste, balsamic vinegar, and Madeira wine.
  18. 18Add tomato paste, balsamic vinegar, and Madeira wine.
  19. 19Gradually add in good quality chicken stock.
  20. 20Gradually add in good quality chicken stock.
  21. 21Gradually add in good quality chicken stock.
  22. 22Mash the veg and chicken to release the flavor.
  23. 23Mash the veg and chicken to release the flavor.
  24. 24Mash the veg and chicken to release the flavor.
  25. 25Strain with a fine sieve and season to taste.
  26. 26Strain with a fine sieve and season to taste.
  27. 27Strain with a fine sieve and season to taste.
  28. 28For the pro gravy, roast beef bones in tomato puree and white onions.
  29. 29For the pro gravy, roast beef bones in tomato puree and white onions.
  30. 30For the pro gravy, roast beef bones in tomato puree and white onions.
  31. 31Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
  32. 32Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
  33. 33Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
  34. 34Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
  35. 35Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
  36. 36Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
  37. 37Remove the fat sheet.
  38. 38Remove the fat sheet.
  39. 39Remove the fat sheet.
  40. 40Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
  41. 41Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
  42. 42Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
  43. 43Reduce the wine, add beef stock, and reduce again.
  44. 44Reduce the wine, add beef stock, and reduce again.
  45. 45Reduce the wine, add beef stock, and reduce again.
  46. 46Drain and gradually add to a roux until thick and glossy.
  47. 47Drain and gradually add to a roux until thick and glossy.
  48. 48Drain and gradually add to a roux until thick and glossy.

Ingredients

  • 1 beef stock cube
  • 1 beef stock cube
  • 1 beef stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 600 ml boiling water
  • 600 ml boiling water
  • 600 ml boiling water
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 50 g plain flour
  • 50 g plain flour
  • 50 g plain flour
  • 2 chopped chicken wings
  • 2 chopped chicken wings
  • 2 chopped chicken wings
  • 3 onions
  • 3 onions
  • 3 onions
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 700 ml chicken stock
  • 700 ml chicken stock
  • 700 ml chicken stock
  • 30 g flour
  • 30 g flour
  • 30 g flour
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 1 tsp tomato puree
  • 1 tsp tomato puree
  • 1 tsp tomato puree
  • 1 tsp balsamic vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp balsamic vinegar
  • 100 ml Madeira wine
  • 100 ml Madeira wine
  • 100 ml Madeira wine
  • 1 kg beef bones
  • 1 kg beef bones
  • 1 kg beef bones
  • 3 white onions
  • 3 white onions
  • 3 white onions
  • 3 tbsp tomato puree
  • 3 tbsp tomato puree
  • 3 tbsp tomato puree
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 3 parsley sprigs
  • 3 parsley sprigs
  • 3 parsley sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 1 beef stock
  • 1 beef stock
  • 1 beef stock
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 celery stalk
  • 1 celery stalk
  • 1 celery stalk
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 200 ml dry red wine
  • 200 ml dry red wine
  • 200 ml dry red wine
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 30 g flour
  • 30 g flour
  • 30 g flour
  • 2 tsp beef dripping
  • 2 tsp beef dripping
  • 2 tsp beef dripping

Equipment

bowlpotpansievebaking sheet

Tips

  • Use good quality chicken stock for a richer flavor
  • For pro gravy, make your own homemade beef stock
  • Let the pro gravy rest for 24 hours before serving