Instructions:
- Scrape all the browned, flavourful bits (fond) from the roasting tin into your saucepan. Measure out 3 tablespoons of reserved fat/drippings; skim off any excess.
- Place the saucepan over medium heat. Whisk in the 3 Tbsp of flour to the melted fat to create a smooth paste (the roux). Cook, stirring constantly, for 2–3 minutes until the mixture smells slightly nutty—do not let it burn.
- Gradually pour in about 1/2 cup (120ml) of the hot stock, whisking vigorously and continuously to ensure no lumps form. Once smooth, slowly whisk in the remaining stock.
- Bring the mixture to a gentle simmer, whisking occasionally. Reduce the heat to low. Add the optional thyme sprigs. Allow it to simmer gently for 10–15 minutes until the gravy thickens.
- Remove the thyme sprigs. Stir in the Worcestershire sauce and browning agent (if using). Taste test and add salt and pepper as needed.
- For a restaurant-quality finish, pour the gravy through a fine-mesh sieve into a clean jug or serving boat.
- Keep warm until ready to serve immediately with your roast dinner.