For us experiencing the early stages of Autumn in the northern hemisphere, it is a welcoming sign to start making homemade gravy to accompany the many hearty roast meat or nut roast feasts that adorn our dining table. This gravy recipe can be made weeks ahead of your festive or celebratory occasion, as it can be stored away frozen successfully. The addition of cornflour thickens the gravy and best of all, makes it gluten-free.

I can’t begin to tell you how mesmerising the aroma is when preparing this gravy. It smells cosy, earthy, warm and makes you feel hungry!! Make sure you have a dedicated spoon next to the pan to sample more than one spoonful.

Homemade Gluten-Free Gravy
Ingredients:

This recipe is enough for one family-size roast dinner. Double or triple the recipe for big dinner roasts especially for festive roasts like turkey, goose or beef.

  • 2 tablespoons olive oil
  • 2 carrots, cleaned, unpeeled, chopped coarsely
  • 2 celery, cleaned, chopped coarsely
  • 1 onion, halved, with skin on
  • 3 garlic cloves, with skin on
  • 3 sprigs of fresh rosemary
  • 5 fresh sage leaves
  • 3 chicken wings and 2 chicken drumsticks or vice versa (omit for a vegetarian gravy)
  • 100g bacon, chopped coarsely (omit for a vegetarian gravy)
  • 100ml white wine (substitute for stock, if preferred)
  • 100-200ml homemade chicken or vegetable stock
  • 3 tablespoons cornflour
  • 2 teaspoons cranberry jam or red current jam
  • Sea salt and white pepper, to taste

Step by Step Instructions

1. Pre-heat the oven to 200 C/400 F.

2. Place all the vegetables, herbs, chicken pieces and bacon in a deep roasting tray.

3. Pour olive oil and sprinkle salt & pepper over the mixture and stir.

4. Roast for 45 minutes to 1 hour, stirring half-way through. (Roast vegetarian ingredients for only 35 minutes).

5. Place the roasting pan directly on the stove and tilt the pan to ladle out the separated fat from the pan juices. Set aside the separated fat in a small bowl.

6. Add wine, scraping the bottom of the tray well and allow to reduce for 5 minutes (substitute stock for wine, if preferred).

7. Mix in the cornflour and allow to cook for 1 to 2 minutes.

8. Add stock and reduce slightly for 10 to 15 minutes.

9. Over a low heat, using a potato masher, gently mash the roasted mixture, moving and scraping all the baked residue from the bottom of the pan and mixing it well.

10. Sieve the mixture into a pot, mashing and pressing the vegetables and chicken pieces so that as much liquid is released.

11. Heat the strained liquid on medium heat.
12. Place the pot half on the stove and ladle the scum that will move towards one side.
13. Continue to simmer until the gravy coats the back of a spoon.
14. Add the jam to balance the gravy.
15. Taste and add salt & pepper, if needed.
16. Serve with roast meat or nut roast or freeze for later use, especially when planning ahead for Thanksgiving or Christmas meals.