Jamie Oliver's world's best gravy.
The perfect gravy requires two things: a bed of vegetables on which to lay the meat, and the juice of the meat itself, which flows out as it bakes. Don't be afraid of the wine in the gravy - the alcohol will evaporate, enriching the gravy with flavor, and even kids can eat it. To begin with, make gravy from the vegetables left after baking lamb. And then experiment on your own with whatever vegetables and meats you like.
Composition:
- vegetables specified in the baked meat recipe (onions, carrots, celery, garlic)
- flour - 1 dessert spoon with a scoop
- wine (white or red) - 1 glass
- broth (vegetable, chicken or meat) - 1 liter
Cooking:
Bake the meat on a vegetable bed, then remove the meat and make gravy out of the vegetables.
Prepare the gravy.
Tilt the baking tray with the roasted vegetables and meat juices gently so that the juice flows to one side and use a spoon to pick up a layer of fat from it. Place the tray over a high heat or transfer the vegetables to a thick-walled saucepan, scraping off the burnt meat juices well, and place the pan on the heat. Pour in the flour, stir and mash the vegetables with a potato masher.
After that, pour in the alcohol and simmer for a few more minutes.
Pour in the stock or 1 liter of hot water, bring to a boil, scraping off any bits that have stuck to the bottom.
Allow to simmer.
Turn down the heat and simmer at a low boil for 10 minutes, or until the gravy has boiled down to the desired consistency.
Once done, strain the gravy through a coarse sieve, rubbing out any unmelted bits. Discard whatever is left in the sieve.
The gravy can be served immediately or you can put it back on the fire and boil it down a bit more to make it thicker.
You can add a spoonful of horseradish, mustard, red currant jelly, cranberry, mint or apple sauce to the gravy - this is optional but will enrich the flavor of the gravy.
Serve the gravy with the meat.
Bon appetit!
