How to make Gravy | TMix+
Basics & Foundation Recipes

How to make Gravy

If you have time up your sleeve, a roast meal is one of the simplest dinners any cook can make. A little bit of prep in the hours beforehand, then sit down with a glass of wine and relax. That is, until the last 10 minutes before serving. Carving the roast, standing over the stove stirring the gravy and trying to dish up all at once can leave you wondering how you were so chilled only half an hour earlier. Enter the Thermomix—let it do all the gravy-stirring work for you, leaving you to carve and serve. Good gravy is all about flavour. Adding aromatics to your roasting pan and ensuring you have plenty of pan juices is the key. Roasting garlic and herbs with your meat and adding a small amount of water gives you the lovely flavoured pan juices for your base. Make sure you scrape out every last bit of the deliciousness your pan has to offer. Add stock concentrate, some balsamic vinegar, dried mushroom powder as well as wine and you are sure to have a balanced, smooth, piping-hot gravy brimming with flavour. The recipe we have provided here is just a starting point. Adding your favourite marinade over the meat or extra flavours in your gravy will only add depth to your meal. With this basic recipe in your repertoire you will never have to use Gravox again.

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How to make Gravy
Roast
meat of choice
2 garlic cloves, whole
fresh herbs such as thyme, rosemary, oregano, sage
125 grams water
Gravy
400 grams pan juices, (topped up with water as needed at Step 3)
15 grams plain flour, or cornstarch (gluten-free cornflour)
10 grams balsamic vinegar
40 grams wine, white for chicken and red for beef or lamb
10 grams TMix+ stock concentrate
10 grams mushroom powder
Method

Roast

When roasting meat, sit the meat on two whole cloves of garlic and fresh herbs. This not only imparts flavour to the meat but it ensures the garlic and herbs don’t dry out. Add water to the roasting pan and cook for desired time. In the last 20 minutes of roasting, check to ensure there are still juices in the pan. If not, add another 125 grams of water. When meat is cooked, remove from pan and set aside to rest. Cover with aluminium foil to keep warm.

Gravy

  1. Pour the pan juices into a heatproof measuring jug —if you wish to remove the fat, let it settle for a few minutes and then scrape off the surface. Take note of the quantity of liquid—and don’t worry if you have less than 400 millilitres. When you reach Step 3 you will add water to the pan for the “second scrapings”, using whatever quantity is required to bring the total to 400 millilitres.
  2. Squeeze the garlic out of the husk and add to the roasting pan. Using a metal spatula or spoon, scrape the pan to loosen the brown bits. Place these in mixing bowl.
  3. Pour water, measuring to make total quantity of liquid 400 millilitres (for example, if you have 150 millilitres of pan juices you would add 250 millilitres water) into the pan and scrape again. Empty all contents of the pan into the mixing bowl, ensuring every last bit of juice and scraping is in the mixing bowl. 
  4. Add remaining ingredients. Cook 10 minutes/90 degrees/speed 4. While gravy is cooking, carve meat and serve vegetables. Preheat a gravy jug.
  5. Taste the gravy for flavour and adjust if necessary. Any juice left after carving the meat can be added to the mixing bowl. Puree for 20 seconds/speed 9, increasing speed gradually. Pour into warmed gravy jug or serve on top of meat. 
", "totalTime": "", "recipeYield": "", "recipeIngredient": [ Roast" meat of choice"," 2 garlic cloves, whole"," fresh herbs such as thyme, rosemary, oregano, sage"," 125 grams water", Gravy" 400 grams pan juices, (topped up with water as needed at Step 3)"," 15 grams plain flour, or cornstarch (gluten-free cornflour)"," 10 grams balsamic vinegar"," 40 grams wine, white for chicken and red for beef or lamb"," 10 grams TMix+ stock concentrate"," 10 grams mushroom powder" ], "recipeInstructions": [ "Roast When roasting meat, sit the meat on two whole cloves of garlic and fresh herbs. This not only imparts flavour to the meat but it ensures the garlic and herbs don’t dry out. Add water to the roasting pan and cook for desired time. In the last 20 minutes of roasting, check to ensure there are still juices in the pan. If not, add another 125 grams of water. When meat is cooked, remove from pan and set aside to rest. Cover with aluminium foil to keep warm. Gravy Pour the pan juices into a heatproof measuring jug —if you wish to remove the fat, let it settle for a few minutes and then scrape off the surface. Take note of the quantity of liquid—and don’t worry if you have less than 400 millilitres. When you reach Step 3 you will add water to the pan for the “second scrapings”, using whatever quantity is required to bring the total to 400 millilitres. Squeeze the garlic out of the husk and add to the roasting pan. Using a metal spatula or spoon, scrape the pan to loosen the brown bits. Place these in mixing bowl. Pour water, measuring to make total quantity of liquid 400 millilitres (for example, if you have 150 millilitres of pan juices you would add 250 millilitres water) into the pan and scrape again. Empty all contents of the pan into the mixing bowl, ensuring every last bit of juice and scraping is in the mixing bowl.  Add remaining ingredients. Cook 10 minutes/90 degrees/speed 4. While gravy is cooking, carve meat and serve vegetables. Preheat a gravy jug. Taste the gravy for flavour and adjust if necessary. Any juice left after carving the meat can be added to the mixing bowl. Puree for 20 seconds/speed 9, increasing speed gradually. Pour into warmed gravy jug or serve on top of meat.  " ] }