How To Make THE Best Gravy

Making great, real gravy for your dinner is simpler than you think. Whether you’re cooking a lovely roast dinner or you’re the type that likes gravy on literally everything (this year we found out some pour gravy on their pancake day treats) it pays to make real gravy.

To make 200ml of delicious Comptons Gravy you’ll need:

• 1 level teaspoon of Comptons Gravy Salt
• 1 heaped dessertspoonful of cornflour
• 100ml meat juices (either from a roasting pan or hot water with stock cube/pot mixed in)
• 100ml hot water

Method

1. In a cup blend a heaped dessertspoonful of cornflour with a little cold water and mix until smooth.

2. In a separate cup put a level teaspoon of Comptons Gravy Salt, add 100ml of hot water, and stir until deserved.

3. Pour 100ml of meat juice or stock into a saucepan.

4. Add the dissolved 100ml of Comptons Gravy Salt to the cup of blended cornflour & water. Pour into the saucepan of meat juice/stock and bring to the boil & simmer for a couple of minutes, until the gravy thickens then remove from the heat.

5. You can add more or less dissolved Comptons Gravy Salt according to your taste.

Additions

Fancy some extra goodness in your gravy? If your using meat juices from your roast; remove roast from the pan and add a finely chopped onion to the pan. Heat over a hob and cook the onion in the juices until they go brown. Strain the stock into a jug or bowl pressing the onions as you go to release all the flavour.