Ingredients:

  • & Juices) from roasting tin

Instructions:

  1. Remove the roasted meat and set it aside to rest. Drain off excess fat from the roasting tin, leaving approximately 3–4 tablespoons of fat and browned fond behind.
  2. If using onion/shallot, add it to the fat in the tin/saucepan over medium heat. Sauté gently until soft and translucent (about 3 minutes).
  3. Sprinkle the flour evenly over the fat/aromatics. Whisk constantly for 1–2 minutes until the mixture smells slightly nutty and turns a light golden colour (this is your blond roux). This cooks out the raw flour taste.
  4. Slowly pour in about 1/2 cup (120ml) of the stock, whisking vigorously and continuously to lift all the flavourful brown bits (fond) from the bottom of the tin. Continue whisking until smooth.
  5. Gradually pour in the remaining stock while still whisking. Bring the mixture to a simmer over medium heat.
  6. Reduce heat to low and allow the gravy to simmer gently for 5–10 minutes, stirring occasionally, until it coats the back of a spoon thickly.
  7. Stir in the Worcestershire sauce and thyme. Taste the gravy and season generously with salt and pepper.
  8. Pour the finished gravy through a fine-mesh sieve into a clean jug or pouring vessel, discarding any solids left behind for a silky finish.
  9. Serve the gravy immediately while piping hot.