GRAVY FOR ROAST RED AND WHITE MEAT, easy to prepare, great for veal and pork, roast beef, loin, also perfect for chicken.
If you’re wondering how to prepare the gravy, I’ll share a secret: it only takes a few minutes and you can alter it to your liking, with or without pan drippings, with more carrots, with milk, or with potatoes.
The gravy can be more or less creamy depending on your taste. Mine is creamy but not too much, and it’s perfect with white meat, prepared with more carrots for an orange color.
What to do if you don’t have pan drippings? Just prepare a vegetable or meat broth depending on the time you have available and blend everything.
Follow me in the kitchen today, there’s gravy.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 onion
- 2 carrots
- 1 white celery
- 1 leaf bay leaf
- 0.7 oz butter
- 2 cups water
- 2 tbsp all-purpose flour (1 or 2)
Steps
If you have the roast drippings, then add a glass of vegetable broth, a pat of butter, and a tablespoon of flour, just mix, and the sauce is ready.
For meats without roast drippings, prepare the vegetable broth with carrots, onion, bay leaf if you like, celery, salt to taste, and a drizzle of oil.
When it’s ready, it takes about 20 minutes more or less, remove the bay leaf and blend everything, I added a bit of tomato paste.
At this point, add the butter and flour, mix until it thickens. If you want it thicker, add more flour, always mix and if lumps form, blend with an immersion blender.
Remove from the pan and pour it into the sauce boat to then dress the meat.
Bon appétit
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