Make-ahead gravy

Almost all of a gravy can be made in advance. What cannot — the fresh pan juices and the fond from the tin — takes five minutes to fold in.

What to make ahead¶

The base. A well-flavoured, thickened brown gravy made from stock, browned aromatics and a roux. This is 90% of the work and 80% of the flavour.

What to add on the day. The fat and fond from the roasting tin, the resting juices, and the final seasoning.

The base recipe¶

Makes 1 litre · 45 minutes · keeps 3 days chilled or 3 months frozen

• 2 tbsp oil or dripping
• 1 onion, 1 carrot, 1 celery stick, all diced
• 100 g mushrooms, sliced (optional, adds depth)
• 1 tbsp tomato purée
• 60 g plain flour
• 200 ml red wine
• 1.2 litres good stock
• Thyme, bay

1. Brown the vegetables hard in the fat — 20 minutes, until they are genuinely coloured.
2. Add the tomato purée and cook 2 minutes.
3. Stir in the flour and cook 4 minutes.
4. Add the wine, reduce by half, then add the stock gradually with the herbs.
5. Simmer 25 minutes, then strain, pressing the vegetables hard.
6. Cool quickly and chill or freeze in portions.

Finishing on the day¶

1. Lift the roast out to rest. Skim the tin, keeping the juices.
2. Set the tin on the hob, pour in a splash of wine or stock and scrape up all the fond.
3. Add the warmed base and simmer for 5 minutes.
4. Stir in the resting juices, taste and season.

That is it — five minutes, at the busiest moment, instead of twenty.

Storage rules¶

Do not leave gravy sitting warm for hours between meals — it is a low-acid, protein-rich liquid and belongs either hot or properly chilled.

See also¶

• large-batch gravy · gravy for christmas dinner · keeping gravy warm
• roast-dinner gravy