Recipe Details

Instructions

1. Melt the butter in a large pan over a medium-high heat. Add the onion, garlic and thyme and cook for 5 mins, stirring, until browned (the colour will improve the taste and colour of your gravy).
2. Stir in the flour and cook for 30 secs, 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.
3. Reduce the heat a little and simmer for 4 mins, 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 liquid in the roasting tin. Put the roasting tin on the hob and continue from step 2