A few weeks ago I posted my super quick and easy “instant” gravy recipe on the Facebook page. I thought I’d better have it up on here too, as it’s such a goodie, and makes sure that not one drop of the delicious roast meat juices goes to waste.
This recipe is pretty flexible and I encourage you to tweak it and make it your own, add different herbs, spices, salts (herbamare, homemade herb salt, seaweed salt etc.). Even add a splash of coconut aminos for a sweet and salty vibe. You can’t mess this recipe up, so get have some confidence and get creative … or keep it simple – it’s totally up to you!
Quick and Easy Gravy
- All the roast meat juices from the pan (we roast our chicken/lamb/goatetc. in a BPA-free oven bag so none of the juice evaporate … I know plastic isn’t ideal, but it sure makes the most tender roasts and mean so we have enough juice to make this Gravy, rather than relying on gravox or the likes)
- 3 Tablespoons banana flour (about 1 Tablespoon per quarter cup of juice is my rule of thumb)
- Organic onion and garlic powders and Italian Herbs (feel free to change these up or leave them out) plus good quality salt and black pepper to taste
Method
Place all ingredients in a small saucepan and bring to the boil, stirring constantly. Reduce to a simmer and stir continuously until gravy reaches desired consistency.
Pour into a serving jug, or straight over the meat and veggies.
Buon Appetite