Gravy

20 min

Additional culinary preparation: Sauces

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

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

Water 0.5 l

Bones 0.15 kg

Onion 0.05 kg

Carrots 0.025 kg

Green leek 0.25 ud

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

76.3

kcal

Carbohydrates

11.98

Proteins

2.28

Lipids

0.61

Fiber 3.4 g

Saturates 0.12 g