Gravies and Sauces

Cream Gravy

Make this gravy using the drippings in the pan after frying chicken, pork, or sausages.
I prefer using natural fats as I am of the opinion they are healthier than processed oils and hyrogenated shortenings.

After removing the meat from the pan, drain off all but about 2 tablespoons of the fat. I reserve this in my fat bowl in the fridge and use it for roasting potatoes and other vegetables.

Reduce the heat to med-high flame. 

Spoon in 2 rounded tablespoons plain flour.

Stir constantly until all of the fat is absorbed. Continue to stir to allow the flour to cook out for 2 - 3 minutes.

Gradually add in about 1 pint milk. Stirring continuously and allowing the milk and flour mixture to blend together each time. Taste and season with salt and pepper.

The gravy will thicken as it cools, so make it just slightly wetter than you think it should be.

Stock Gravy, Version 1

This works well for making a gravy to go with a roast dinner, just use the juices from the roasting tin.

Heat 1 pint stock in a saucepan until it just comes up to a boil.

Mix 1 tablespoon cornflour with 2 tablespoons cold water. 

While whisking the simmering stock, add the cornflour all at once.

Increase the heat and bring the gravy up to a boil for 1 - 2 minutes.

Season to taste with salt and pepper

Stock Gravy, Version 2

Use this gravy when making savoury pies, or instead of the previous stock gravy.

Heat 1- 2 tablespoons reserved cooking fat in a saucepan
Add 1 rounded tablespoon plain flour, stir constantly for 1 - 2 minutes so that the flour can cook and mix with the fat.
Gradually add in 1 pint stock
Stir continuously, allowing the fluid to be incorporated fully each time until it reached teh resired thickness.
Season to taste with salt and pepper

Bread Sauce 

This traditional British sauce goes well with roasted chicken and turkey.

You will need:

1 pint milk
2 shallots
6 - 8 whole cloves
3 - 4 whole black peppercorns
1 large pinch salt
2 ounces fresh white bread crumbs (I make these in the food processor)
a knob of butter

Method:

Place milk into a small saucepan.
Stud the shallots with the cloves and place in the milk along with the peppercorns and salt.
Place over a low heat until it develops a skin and just starts to come up to the boil. Immediately remove from the heat, cover, and leave to infuse at the back of the cooker.
When you are ready to finish making the sauce, put it back on a low heat and add the bread crumbs and butter. Stir until it thickens.