Without giving my age away too much, this is the gravy recipe I’ve been making for over 2 decades, since I first learnt it from a friend’s father in a little fishing town called Harwich, on the south east coast of England. It’s a little like making brown stock, where you roast the bones to produce stock that’s so much richer and deeper in flavour.
We make this gravy for just about everything! And I mean EVERYTHING! For a different spin, try my Spicy Gravy recipe. The finished recipe here is, to me, a complete product, as in you can serve it as it is and the flavour will be perfect. However, why not add the juices from your roast to take it up a notch?
For big occasions like Christmas, we make it the day before, cool it and keep it in the fridge. The next day, while the roast is resting, we heat it on the stove, adding the strained juices from the roast to it, before serving.
This even freezes well for up to 3 months. Place in a container with a cling film touching the gravy, to stop freezer burn. Then reheat the same way as above.