This Gluten-Free Gravy is deliciously smooth, rich and full of flavour. Here are all the tips and tricks to get it just right.
Servings: 6 people
- 50 g unsalted butter or drippings from roasted meat
- 1 onion chopped very finely
- 40 g sweet rice flour (glutinous rice flour)
- 800 ml chicken stock preferably homemade
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 teaspoon redcurrant jelly or apple jelly or cranberry jelly
Melt the butter or dripping, then add the diced onion and heat on medium for about 20 minutes until they are starting to turn brown (but definitely not burnt).
Add all the flour and mix with a wooden spoon until the fat has absorbed all the flour.
Pour in about a quarter of the stock, then switch to using a whisk, stirring all the time to smooth out the lumps. Once the gravy is beginning to thicken then pour the rest of the stock in slowly, whisking all the while.
Add the bay leaf, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
Simmer for 15 minutes then remove from the heat and strain. Keep warm until ready to serve.
- Save your meat drippings each week after your Sunday Lunch (beef, chicken, lamb or pork.) and keep them in little pots in the freezer, alongside your homemade stock. This way you will always have drippings to hand and can make your gravy ahead of time.
- To make sure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy) pour a generous amount of olive oil over your joint or bird before roasting. The more olive oil means the more meat flavoured fat at the end of the roast.
- Sweet rice flour is also called glutinous rice flour. You could also directly substitute for cassava flour if you have to avoid rice.
- If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
- If you don’t have drippings or not enough then sub in some unsalted butter or ghee instead. For a vegan gravy, use vegan butter or olive oil.
- If you don't have any homemade stock then you can use shop bought or even whole milk for a much richer and creamier gravy. Try to avoid a stock cube.
- To add more flavour try adding fresh garden herbs, a glug of wine, dijon mustard or even some more salt and pepper.
- If re-heating pour into a saucepan and whilst heating whisk in a little extra liquid (stock or just water would be fine).
Calories: 143kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 166mg | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 2.7mg | Calcium: 13mg | Iron: 0.4mg