20 min
Additional culinary preparation: Sauces
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
White wine 0.05 l
White stock 0.5 l
Creamed corn 0.02 kg
Tomato sauce 0.025 l
Table salt 1.25 g
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrot 0.025 kg
Green leek 0.25 ud
Elaboration

Gravy is the residue juice after a roast or stir-fry.

  • First we must remove the fat:
    • You can separate the fat by ‘settling’ (letting the liquid rest so that the fat rises to the surface and can be removed easily.)
    • Or place it over the heat and when the fat separates from the darker juices spoon the fat off.
  • Using wine or another type of alcohol scrape all the crusty bits from the base of the pan and let it reduce.
  • Add the stock and add diluted cornflour once it boils.
  • If you want to improve the colour add a drop of gravy browning or tomato sauce and just whisk it in.
Nutritional information (1 portion)
Fiber 3.55 g
Saturates 0.14 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 0.34 g
Cholesterol 0.0 mg
Calcium 80.89 mg
Iron 1.43 mg
Zinc 0.35 mg
Vitamin A 140.64 ug
Vitamin C 24.43 g
Folic acid 83.09 ug
Salt (Sodium) 128.33 mg
Sugars 7.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.