I'm often left with extra liquid after making roast, especially pot roasts and slow-cooker meals. But sometimes, a gravy would be nice to have with a meal where the dish is a bit dry and could do with some moisture.
For every 1 cup of pan drippings or liquid
1 Tbsp butter or lard
1 Tbsp flour
Salt and pepper, to taste
OPTIONAL:
1/2 onion, minced
1 tsp fresh herbs of your choice
- OPTIONAL: if you want more intense flavour, boil down the roasting liquid to 1 cup. Obviously for this to work, you have to have more than 1 cup of liquid to start with!
- OPTIONAL: dry-sauté the onion over medium-low temperatures until it is perfectly soft and caramelizes to a nice brown before starting the roux. Add the herbs and cook until fragrant, about 1 minute.
- For the roux, melt the butter or lard in a saucepan, then whisk in the flour. Cook until it browns and the raw flour taste is gone.
- Whisk in the liquid and stir until it thickens.
- Serve immediately over whatever you like.
