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roasting juices ¼ cup cornflour ½ cup lemon juice salt and ground black pepper, to taste
© Annabel Langbein Media
To make Lemon Gravy, transfer roasted meat and vegetables to serving dishes, allow meat to rest and keep vegetables warm in the oven. Place the roasting dish and its juices over a low heat on the stovetop.
Combine cornflour and lemon juice and add to the pan a little at a time, stirring constantly, until gravy starts to thicken. Add any extra cooking juices that have been released by your roast while it rests or during carving. Simmer 5 minutes.
Adjust seasoning to taste and thin with vegetable cooking water if desired. Serve hot with your roast.
This recipe is from my book The Free Range Cook: Through the Seasons
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