Fresh Herb Gravy
Inspired by techniques from Serious Eats and America's Test Kitchen.
A shallot roux simmered with beef stock and woody herbs, strained smooth and brightened with fresh herbs.
Always check the labels of the products you use.
Method
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Equipment
- chopping board
- knife
- medium saucepan
- whisk
- sieve
- gravy jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 93 kcal |
| Protein | 2.6 g |
| Carbohydrate | 7.2 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 6.3 g |
| of which saturates | 3.9 g |
| Fibre | 0.6 g |
| Salt | 0.66 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Roux
- 45 g unsalted butter
- 2 shallots, finely chopped
- 35 g plain flour
Gravy
- 500 ml beef stock, hot low-salt; contains celery in most brands
- 4 sprigs fresh thyme
- 1 small sprig rosemary
- 1 bay leaf
To finish
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Cook the shallots. Melt the butter over medium heat and cook the shallots for about 4 min until soft.
- 2
Make the roux. Add the flour and stir for 4-5 min until light brown.
- 3
Infuse the herbs. Whisk in the hot stock, drop in the thyme sprigs, rosemary and bay leaf, and simmer for 10 min until the gravy coats a spoon.
- 4
Strain. Pour through the sieve into a clean pan or jug, pressing the shallots to extract their flavour. Discard the stalks and leaves.
- 5
Finish. Stir in the chopped parsley and thyme leaves, season with salt and pepper and serve hot with sliced roast chicken.
Storage
Refrigerate for up to 3 days. Reheat until piping hot and add fresh herbs again if you like. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
