Roast, onion, vegetarian or a proper jus
While the meat rests
How to avoid lumps and raw flour
Everything worth having is stuck to the bottom of the pan. Wine or stock lifts it; scrape hard
Two minutes minimum after adding flour, or the gravy tastes of raw paste however long you simmer it
A splash at a time, whisking to a paste each go. Pour it all in at once and you get lumps
Pan juices and stock are already salty, and reduction concentrates them further
Browse our complete gravy collection
