Tags: Dips | Spreads

Rich and flavourful gravy. An essential component of the perfect roast dinner.


25 g
425 ml
meat stock
1 tbsp
meat fat


  • Remove the meat or bird from the roasting tin and allow to rest before carving. Drain the meat juices from the roasting pan into a bowl or jug and allow to cool slightly.
  • Skim off any of the meat fat from the meat stock and juices
  • In small bowl mix together the gluten free flour and 125ml stock/ juices
  • Place remaining stock and meat fat in pan and bring to boil, gradually whisk in the combined gluten free flour and stock and heat through. 
  • Reduce heat and simmer for 2 minutes, add seasoning to taste. If too thick add a little more stock or a drizzle of wine. 
  • Serve immediately.
  • Allergene_Milk
  • Allergene_Egg