The creamiest gravy
OK, this gravy is sublime. It’s creamy, full of flavour, and gently soaks into roast potatoes like a dream. It’s also surprisingly savory, and I find it works best drizzled into a full roast, or cheekily spooned out of the jug when the meal is finished. (Shh, don’t tell anyone).
You have to make it following cooking a roast - of any description. It worked best for me following lemon and tarragon chicken, but was tasty as well after a juicy pork loin. The only thing it relies on is as many juices as you can get and little scrappy bits of potato left behind to blend in.
Take your roasting tray and drain off and fat, leaving behind the juices and bits and pieces not big enough to dish up. Put it on the ring, with some water and bring it to the boil. If you’re really organized, use water from boiling carrots of potatoes. Stir it continuously, scraping all the bits from around the edge into it. You might want to through in some appropriate fresh herbs - with my pork I threw in a tied-together bunch of rosemary, and with my chicken I used half a lemon. Crumble in an appropriate stock cube and keep stirring until there isn’t much stuck to the pan anymore.
Now comes the cream using single or double (dependent on your tastes) slosh in a generous dollop, until the gravy takes on a pale colour and sauce-like consistency. Continue stirring and season to taste.
That really is it! And it’s sublime, honest!
