Instructions:
- Remove the roasted joint from the pan and set it aside to rest. Skim off and measure the fat from the roasting pan, aiming for 1/4 cup. Scrape up any brown, stuck bits (the fonds) from the bottom of the pan using a wooden spoon.
- Place the roasting pan (or saucepan) over medium heat. Add the measured fat/drippings. Once shimmering, gradually whisk in the flour until a smooth paste (roux) forms.
- Continue cooking the roux, whisking constantly, for 2–3 minutes until it turns a light nutty brown colour.
- If using, pour in the red wine or sherry. Whisk vigorously, scraping up all the browned bits from the bottom of the pan. Let it bubble rapidly until the liquid has reduced by half.
- Slowly pour in the cold stock while whisking continuously to ensure no lumps form. Keep whisking until the liquid is smooth and fully incorporated.
- Bring the mixture to a gentle simmer. Stir in the thyme, onion powder, and soy sauce. Let the gravy bubble gently, stirring occasionally, for 8–12 minutes, or until it coats the back of a spoon thickly.
- Taste the gravy. Adjust seasoning with pepper and add salt only if necessary, as the stock and drippings usually contain sufficient sodium.
- For a restaurant-quality finish, pour the gravy through a fine-mesh sieve into a warm serving jug. Serve piping hot immediately over roast potatoes or Yorkshire puddings.