Gravy from Beginner to Pro www.facebook.com 59 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Dissolve beef and chicken stock cubes in hot water. 2. Make a roux with flour and butter. 3. Gradually incorporate the stock for a thick gravy. 4. Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown. 5. Add the roasted ingredients to a pan with melted butter and sprinkle with flour. 6. Add a touch of tomato paste, balsamic vinegar and Madeira wine. 7. Gradually add in good quality chicken stock and mash the veg and chicken to release flavour. 8. Strain with a fine sieve and season to taste. 9. For the beef stock, roast beef bones in tomato puree and white onions. 10. Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns and enough water to cover. 11. Simmer for 8 hours, strain and leave to cool in the fridge until the fat solidifies. 12. Remove the fat sheet and add a mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves and red wine. 13. Reduce the wine, add the beef stock and reduce again. 14. Drain, then gradually add to a roux until thick and glossy. 1. Dissolve beef and chicken stock cubes in hot water. 2. Make a roux with flour and butter. 3. Gradually incorporate the stock for a thick gravy. 4. Roast chopped chicken wings, mirepoix, rosemary, thyme and bay leaves until golden brown. 5. Add the roasted ingredients to a pan with melted butter and sprinkle with flour. 6. Add a touch of tomato paste, balsamic vinegar and Madeira wine. 7. Gradually add in good quality chicken stock and mash the veg and chicken to release flavour. 8. Strain with a fine sieve and season to taste. 9. For the beef stock, roast beef bones in tomato puree and white onions. 10. Add to a large pot with mirepoix, parsley, thyme, bay leaves, peppercorns and enough water to cover. 11. Simmer for 8 hours, strain and leave to cool in the fridge until the fat solidifies. 12. Remove the fat sheet and add a mirepoix to melted beef dripping in a pan with rosemary, thyme, bay leaves and red wine. 13. Reduce the wine, add the beef stock and reduce again. 14. Drain, then gradually add to a roux until thick and glossy. Add Direction Ingredients 1 beef stock cube 1 chicken stock cube 600 ml boiling water 50 g butter 50 g plain flour 2 chicken wings 3 onions 2 carrots 2 celery stalks 1 sprig thyme 1 sprig rosemary 2 bay leaves 700 ml chicken stock 30 g flour 30 g butter 1 tsp tomato puree 1 tsp balsamic vinegar 100 ml Madeira wine 1 kg beef bones 3 white onions 3 tbsp tomato puree 4 carrots 2 celery stalks 3 sprigs parsley 3 sprigs thyme 2 bay leaves 1 handful peppercorns 2 shallots 2 carrots 1 celery stalk 1 sprig thyme 1 sprig rosemary 2 bay leaves 200 ml dry red wine 30 g butter 30 g flour 2 tsp beef dripping - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment bowl pot pan spatula sieve baking sheet knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe