Rustle up this delicious easy gravy recipe to serve with your Sunday roast. It will taste great with any roast meat – simply leave out the meat juices to make it suitable for vegetarian guests.
Melt the butter in a large pan over a medium-high heat. Add the onion, garlic and thyme and cook for 5 minutes, stirring, until browned (the colour will improve the taste and colour of your gravy).
Stir in the flour and cook for 30 seconds, before adding the warm stock. Increase the heat to high and bring to the boil, scraping up any charred bits from the base of the pan.
Reduce the heat a little and simmer for 4 minutes, or until thickened. Strain into a small jug and season to taste. If you prefer a chunkier gravy, omit the straining. Serve with your choice of roast.
Tip To use the meat juices from your roast, remove the joint to rest, then skim off the excess fat, leaving about 60ml (2 1/2fl oz) liquid in the roasting tin. Put the roasting tin on the hob and continue from the ‘stir in the flour’ step.
See more Roast dinner ideas