I love using the juices from the meats I cook to make the perfect gravy.
This gravy is one I made up using the juices of the honey and mustard coated Gammon I recently cooked. It’s so easy and is the perfect accompaniment for a ham based dish.
5 tsp Bisto gravy powder (not instant)
300ml juices of Gammon (see previous blog)
Place 5 tsps of gravy powder into a saucepan. Add a good splash of water to make a thick paste. Stir well.
Place the saucepan onto a low heat, stirring constantly. Place a sieve over the saucepan and tip in the juices. The sieve will catch the bay leaves and peppercorns.
Stir the gravy constantly, until it comes up to boil, thickens and starts sticking to the spoon.
Add in a splash more water, stirring continuously.
Voila! Deliciousness poured onto a plate.
What gravy tips do you have? What’s your perfect flavour? Please share your tips – here at http://www.mumsinreallife.co.uk we are always to keen to hear helpful hints 👍🏻