Gravy

20 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
White wine 0.05 l
White stock 0.5 l
Creamed corn 0.02 kg
Tomato sauce 0.025 l
Table salt 1.25 g
See Recipe
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
Powdered vegetable stock 0.025 kg
See Recipe
Onion 0.008 kg
Garlic, bulb 0.013 ud
Green pepper 0.005 kg
Diced tomato 0.033 kg
Sunflower oil 0.001 l
Table salt 0.012 g
Sugar 0.0 kg
Elaboration

Gravy is the residue juice after a roast or stir-fry.

  • First we must remove the fat:
    • You can separate the fat by ‘settling’ (letting the liquid rest so that the fat rises to the surface and can be removed easily.)
    • Or place it over the heat and when the fat separates from the darker juices spoon the fat off.
  • Using wine or another type of alcohol scrape all the crusty bits from the base of the pan and let it reduce.
  • Add the stock and add diluted cornflour once it boils.
  • If you want to improve the colour add a drop of gravy browning or tomato sauce and just whisk it in.
Nutritional information (1 portion)
Energy
84.8
kcal
Carbohydrates
12.97
g
Proteins
2.81
g
Lipids
0.87
g
Fiber 3.4 g
Saturates 0.12 g
Monounsaturated fatty acids 0.05 g
Polyunsaturated fatty acids 0.31 g
Cholesterol 0.0 mg
Calcium 78.39 mg
Iron 1.39 mg
Zinc 0.35 mg
Vitamin A 129.13 ug
Vitamin C 23.79 g
Folic acid 82.07 ug
Salt (Sodium) 2939.81 mg
Sugars 8.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.