The difference between a gravy and a pan jus is that a gravy is usually thickened with starch, while a jus is reduced. Gravy is a must-have with almost any roast, and the process of making it is quite simple.

After cooking the meat, pour most of the fat out of the pan and stir in flour to make a roux. Try to cook the roux until it’s brown without burning the fond (browned bits) in the pan.

Add water or, better yet, an umami liquid (such as stock, wine, or both) a little at a time and scrape up as much of the fond from the base of the pan as you can, cooking it until the gravy is thickened before straining and adjusting the seasoning.

Salt is usually needed, but a bit of sweetness and sourness from a touch of vinegar (or tomato sauce) also helps. I like to add a little more umami in the form of soy sauce or gravy powder as well.

This gravy tip originally appeared as part ofAdam Liaw’s roast lamb, gravy and mint masterclass recipe.

Are you making gravy for your Christmas turkey?