How to make a flavoursome gravy/sauce to enhance your roast dinner.

This method can be used with both roast or fried meat.

When the meat has cooked remove from pan, wrap in silver foil and leave aside in a warm area while the sauce is prepared.

You will need to make use of all the juices left in the pan but remove as much of the excess oil as possible first.  You can either use a separator or pour the mixture into a bowl and allow it to stand for a few minutes.  The fat will rise and most of it can be scooped out with a spoon.  Pour enough hot water to just cover the empty pan and stir around to loosen any remaining juices into the water.

Mix the extracted juices and this hot water and pour into a saucepan.  Slice and finely chop a small onion, add this to the juices and turn on the heat.  Add some wine (about one third of a cup into the prepared liquid), enough water to make sufficient sauce and crumble in half a meat cube.  Bring to the boil and simmer until the onion is soft.  Check the flavour and add the rest of the cube if it needs more taste.  Be careful as this can make the sauce too salty.  I prefer to use a chicken cube with pork as a pork cube can overwhelm the subtle taste of the sauce.

Mix about a dessertspoon full of flour in a little waterand mix well until smooth. Use this to thicken the sauce according to your preference, stirring gently to avoid lumps.  This gives the sauce more texture than cornflour  and enhances the flavour.  Allow the sauce to simmer for a few minutes after the flour has been added.  To achieve a creamy effect pour a little evaporated milk into the thickened sauce.  Stir well and serve.