When it comes to the perfect Sunday roast, getting the gravy just right is key – and it seems one unusual ingredient can give it a flavour boost
When it comes to crafting the perfect Sunday roast, the secret lies in the gravy – and one ingredient is key. According to Maurilio Molteni, head chef at TOZI Restaurant and Bar in Victoria, London: “To make great gravy takes time.”
While he prefers using chicken wings as his base, there’s a “dash” of one particular ingredient that fellow head chef Iain Roden agrees with.
Iain, who is based at Coruisk House on the Isle of Skye, revealed this item adds “a secret little oomph” to the flavour. So, what is this magical ingredient that makes gravy taste so divine?
The answer is tomato purée.
However, this is where the two culinary maestros differ in their approach to creating the perfect gravy for a Sunday roast, reports the Express.
Maurilio explained: “I like to use chicken wings for my base – roast these until golden and mix with vegetables, olive oil, white wine and a dash of tomato purée.
“Let this boil slowly for one hour, pass everything through a sieve, and pop this back on a low heat.
“Add rosemary and reduce to a velvety consistency, before melting in butter and serving.”
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On the other hand, Iain advised: “Good gravy needs good stock; don’t be tempted by the crumbly stuff. If you can’t make your own, at least buy pre-prepared liquid stock.
“Reduce it by at least half before you start adding small amounts of flour or cornflour.
“Adding wine and ale can come in useful – but not too much; it is the meat flavour that must dominate – as can herbs.
“But for a secret little ‘oomph’ mix in a little tomato purée and Worcester sauce.”