Ingredients

Roasting Pan Gravy

• 1 Tbsp plain flour
• 1 cup stock (chicken, beef or vegetable)
• Red or White Wine (depending on what you're serving the gravy with - red wine for red meat and game, white for pork, chicken or poultry)

Saucepan Gravy

• 1 qty Veloute Sauce (choose the stock to match the meat you're serving e.g. if it's chicken, use chicken stock or use the water from boiled vegetables)
• Parisienne essence
• Flaked salt, to taste
• Freshly ground black pepper, to taste

Description

There Are Two Ways To Make Gravy. By Deglazing The Roasting Pan, Or By Mixing The Pan Juices With A Roux In A Saucepan To Thicken It.

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