Making gravy when you haven't had a roast. How?

Lily-Lu

Diannec1985 wrote: »

I am happy to buy gravy granules but moving forward is there anything I should get from a MS persepcetive?

See if your local butcher sells bones / carcass; with a few old / tired veg, these can make a really nice basic stock that you can portion out and freeze.

One of our local butchers sells chicken carcass and lamb bones for a £1 or less and mixed with a couple of old bendy carrots and an onion, it makes a lovely basic gravy (you should only need to add a thickener like flour) and possibly some gravy browning for the chicken variety.

jimmo

Diannec1985 wrote: »

How 'oniony' is it? Unfortunately I have a fussy eater son I am sure I can 'fool him' with plenty of other things but onions he will detect, otherwise it would be perfect with our sausage casserole x

I have a son who can't stand onions.
When I make onion gravy his gravy is poured through a tea strainer and the onions go back into the gravy for the rest of us.

Chell

I've made this gravy:

http://www.bbcgoodfood.com/recipes/890639/makeahead-gravy

It is rank! I have left it sitting, unsieved hoping the flavour improves as it sits. It just tastes of the vinegar and marmite. I used veggie stock as I want it to be vegetarian.

Any ideas/recipes please?

Grimbal

tbh, I would go & buy bisto best roasted onion gravy granules! (not trying to be flippant! You could spend ages trying to rescue it, and sometimes you just have to ask if it's worth it)

Fruball

Grimbal wrote: »

tbh, I would go & buy bisto best roasted onion gravy granules! (not trying to be flippant! You could spend ages trying to rescue it, and sometimes you just have to ask if it's worth it)

Same as Grimbal - chuck it and be thankful you made it today and not served it up for Christmas Dinner!

Reminds me of when I went to friends one christmas - friend is fantastic cook so was really looking forward to dinner... I like mine sopping with gravy so poured loads all over everything on my plate... and it was just awful... I could have cried... All that beautiful food and I could barely eat it because of the gravy!

Give up, chuck it, go with Bisto!

modern_millie_2

Mmm, strange sounding recipe... The one I use is
1tbsp flour, 15g (half oz) butter - melt butter, stir in flour. Take off heat, gradually whisk in half pint if hot water, stir in 1 tsp tom puree, 1 tsp Marmite, 1 tbsp soy sauce. Bring to the boil, simmer for 10 mins. Add more water if too thick. You can scale this up if quantity too small.

Chell

We usually have Bisto Onion gravy made with the water from the veg. I had wondered about sticking some of that it as it could do with being thicker anyway. I make most things from scratch so thought I'd try making gravy.

ubamother

If you want to save it, slowly roast a carrot, an onion and a stick of celery that have had half a teaspoon of sugar (honest) sprinkled on them - when they are good and soft and a bit brown without being burnt let them go cold and then liquidise them in the mixture with some thyme and a spot of port/red wine/brandy. (you don't need to let them go cold if you're serving the gravy straight away obviously!) If in doubt stir in some double cream when reheating and call it a luxurious savoury sauce!

Chell

It doesn't taste anywhere near as bad now as it did when I posted. It might actually be ok later.

meritaten

use a finely chopped shallot or onion in some oil and then add about a tablespoon of flour for thickening - pour in a good half glass of brandy or or glass of wine and stir, add water or veg stock and bring to boil - add seasoning and if necessary reduce by boiling madly- you have a gravy!