Recipe type: Sauces
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 people
The secret to perfect gravy is to ensure non of the meat's fat, particularly lamb, gets into the gravy, it leaves a greasy tasting gravy so if possible use a gravy separator.
  • 300ml Organic/homemade vegetable stock
  • 50mls (splash) red wine (optional)
  • 2 tbs tapioca flour
  • sea salt and freshly ground black pepper
  1. Using a gravy separator or a jug pour any liquid from the meats roasting tray into it
  2. Place the roasting tin on your hob and pour in the vegetable stock and the red wine,if using.
  3. Bring to the boil then simmer , scraping the base of the tray to loosen and residue on the tin.
  4. Pour this into the separator or jug.
  5. Using either 2 tbs of fat from the seperator/top of the jug or 1 tbs of coconut oil melt in the base of the tray, then stir in the flour till it begins to brown.
  6. Gradually pour in the juices from the seperator/jug (ensure only the juice not the fat)whisking as you pour till you have a smooth gravy of the desired consistency.
To sweeten and help thicken the gravy you can add pureed vegetables (i.e. carrot and onion) to your gravy before serving.
Recipe by HEALTHY-CHEF at