# Gravy from Beginner to Pro

This recipe shows how to make gravy, from a beginner level to a professional level, using different ingredients and techniques for each level.

- Servings: 2 servings
- Total time: 8 min
- Cuisine: British
- Category: Appetizer
- Language: en

## Ingredients

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

## Instructions

1. Dissolve beef and chicken stock cubes in hot water.
2. Make a roux with flour and butter.
3. Gradually incorporate the stock.
4. Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown.
5. Add the roasted ingredients to a pan with melted butter and sprinkle with flour.
6. Add tomato paste, balsamic vinegar, and Madeira wine.
7. Gradually add in good quality chicken stock.
8. Mash the veg and chicken to release the flavor.
9. Strain with a fine sieve and season to taste.
10. For the pro gravy, roast beef bones in tomato puree and white onions.
11. Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns, and water to cover.
12. Simmer for 8 hours, strain, and let cool in the fridge until the fat solidifies.
13. Remove the fat sheet.
14. Add mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves, and red wine.
15. Reduce the wine, add beef stock, and reduce again.
16. Drain and gradually add to a roux until thick and glossy.

## Equipment

- bowl
- pot
- pan
- sieve
- baking 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

## Source

- Original video: https://youtube.com/shorts/0p2QX3AsphI?feature=shared
- Recipe page: https://www.cliprecipe.com/recipe/914848b5-732f-49bf-b9ec-0dbeae1af1bb
- Extracted: 2025-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt