Crafting the perfect Sunday roast gravy requires time and a key ingredient, according to Maurilio Molteni, head chef at TOZI Restaurant and Bar in Victoria, London. While Maurilio favors using chicken wings as the base, fellow head chef Iain Roden from Coruisk House on the Isle of Skye also emphasizes the importance of adding a secret ingredient for enhanced flavor. That magical ingredient is tomato purée.
The two chefs have distinct methods for creating their ideal Sunday roast gravy. Maurilio’s technique involves roasting chicken wings until golden, combining them with vegetables, olive oil, white wine, and a touch of tomato purée. The mixture is then simmered, strained, and returned to heat with added rosemary and butter for a velvety finish.
On the contrary, Iain suggests starting with good stock, preferably homemade or high-quality liquid stock reduced by half before incorporating small amounts of flour or cornflour. He recommends balancing the meat flavor with wine, ale, and herbs, while also adding a hint of tomato purée and Worcester sauce for an extra flavor boost.
Both chefs agree that the secret to exceptional gravy lies in selecting the right ingredients and taking the time to develop rich, flavorful sauces.