A great gravy can spell the difference between a great dish and one that is so so. And often a lot of dishes don’t produce the required meat drippings, and juices – the essential essence and starting point for a great gravy.

But you still want a great gravy to go with what you are cooking. It’s simple – make your own.

Here are our two go to gravy recipes – chicken and beef.

The starting point for both is the same – vegetables, herbs, flour, butter, stock and wine.

What You Need

Three cups of chicken or beef stock, either your own or store bought.
One carrot sliced.
One celery stalk sliced.
One quarter cup of white or red wine – white for the chicken gravy, red for the beef gravy.
Salt and pepper.
Three tablespoons of olive oil.
Three tablespoons of butter.
One tablespoon of flour.

The Gravy
Take a frying pan and heat it up on medium heat.
Then put the olive oil and the veggies in the pan. Cook for about 15 minutes or so until the veggies are a bit tender.
Add the wine and cook for another five minutes or so, or until the alcohol has evaporated.
Taste and add salt and pepper to your liking.

The Roux
The Roux thickens your gravy and adds flavour.

In the meantime in another pan or pot melt your butter over medium low heat. Once melted add the flour and stir until the mixture has reached a nice brown colour. Make sure it does not burn and it has no lumps.
Once done add it to the other pan.
Cook for another two minutes, stirring the mixture frequently.
Taste and adjust seasoning if needed.

Take the gravy and pour into a sieve over a bowl. With a spoon push down on the vegetables so they will release their juices.

Once done put your gravy into a bowl. Then take that gravy and pour it over whatever meat you are cooking and the flavour and taste of your own gravy will improve, given that there are some browned bits from the recipe you cooked.

Easy and delish.