Add water or,better yet,an umami liquid (such as stock,wine,or both) a little at a time and scrape up as much of the fond from the base of the pan as you can,cooking it until the gravy is thickened before straining and adjusting the seasoning.
Salt is usually needed,but a bit of sweetness and sourness from a touch of vinegar (or tomato sauce) also helps. I like to add a little more umami in the form of soy sauce or gravy powder as well.This gravy tip originally appeared as part ofAdam Liaw’s roast lamb,gravy and mint masterclass recipe.
Are you making gravy for your Christmas turkey?
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