Top Ten Sauce Recipes
Is there anyone that doesn’t love gravy? If there is then we probably wouldn’t be friends. Gravy can elevate most meat into a yummy meal. But, use the best quality meat and add some piping hot gravy, and you have something otherworldly.
Now obviously, there are so many ready-made sauces that you can buy these days, and a lot of them are pretty good. For any other time of year. But I think Christmas deserves a little special effort to create something memorable. So here are the top ten fantastic sauce recipes that’ll happily adorn any plate this season.
Real beef gravy
- A post-roast beef roasting pan
- 2 tbsp plain flour
- 1 tsp dry mustard
- 750ml hot beef or vegetable stock
- 2 or 3 sprigs of a herb, e.g. bay leaf, thyme or rosemary (optional)
Start with the post-roast pan of your roast beef, it’ll have all the meaty, sticky bits and juice left behind (don’t worry if it looks a bit dark, remember, colour means flavour). Spoon off and discard as much fat from the pan as possible and leave just enough to absorb the flour and mustard powder mix.
Set the pan on the hob, add the flour and stir to make a smooth paste. Cook out the flour for a minute or two before gradually adding the stock. (Don’t worry if the gravy is lumpy at this stage.)
Continue to stir until the gravy is smooth and thickened, you can even pop in some aromatic herbs at this point if you want some extra depth. Then season to taste. Add more stock or water if the gravy is too thick, or continue to simmer it down and reduce if you like your gravy thicker.
Pass the gravy through a sieve if you want it completely smooth, and serve it in a pre-warmed jug with your roasted meat and veggies.
This will be the last blog post before Christmas so from me and everyone here at Scotch Beef and Lamb HQ, wishing you a saucy Christmas. Too much? Well it is the gravy blog post. OK, Have a very merry one!