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

angeluk69_2

gingin wrote:

I made some yesterday to go with bangers and mash. Off the top of my head it was

2 onions sliced (slowly cooked for 1/2 an hour in a knob of butter).
Add 1 tablespoon of flour stir for a couple of minutes
Add 75ml red wine or masala (you can leave this out and just add stock if you wish)
250ml stock
A dash of worcester and salt and pepper

Leave to bubble slowly for 15 minutes. It was very thick and rich.

I do this one without the wine and the worcester sauce it's lovely and thick and creamy make sure you cook the onions really slowly and on a lowish heat, they should be brown but not burnt so they have a lovely sweet flavour (caramelised thats the term i think),

I have also found that you can make in advance and reheat but you may want to add more stock to lossen it up again as it does tend to thicken up when left.

HTH

thriftlady_2

gingin wrote:

I made some yesterday to go with bangers and mash. Off the top of my head it was

2 onions sliced (slowly cooked for 1/2 an hour in a knob of butter).
Add 1 tablespoon of flour stir for a couple of minutes
Add 75ml red wine or masala (you can leave this out and just add stock if you wish)
250ml stock
A dash of worcester and salt and pepper

Leave to bubble slowly for 15 minutes. It was very thick and rich.

I did exactly the same thing to go with my bangers on Fri - dry sherry is good in gravy too. Then yesterday I made gravy with the meat juices from a joint of pork and added the leftover onion gravy to it. It was delicious, there's still some left, so I'm going to freeze it for next time I want gravy but have no meat juices

MATH

A good cheats gravy for pot roasting in the slo-cooker is.

One sliced onion
A couple of sliced mushrooms
Some veg stock
One tin of Oxtail Soup

Mix together and chuck in the slo-cooker. If it is a bit thin at the end of cooking blend some cornstarch with water, stir in and leave the cooker for another 30 mins.

HTH

**purpleprincess**

gingin wrote:

I made some yesterday to go with bangers and mash. Off the top of my head it was

2 onions sliced (slowly cooked for 1/2 an hour in a knob of butter).
Add 1 tablespoon of flour stir for a couple of minutes
Add 75ml red wine or masala (you can leave this out and just add stock if you wish)
250ml stock
A dash of worcester and salt and pepper

Leave to bubble slowly for 15 minutes. It was very thick and rich.

:beer: wicked!! I was wondering this the other day, how to make gravy without having a roast!!!

janeawej

i use whatever meat juices/fat there is eg from frying sausages, fry off chops first and use the juices, (just done nthi with pork chops now gently cooking in their yummy gravy in the oven for supper!) just use plain flour, herbs, stock or veg water, wine ect and stir till thick and delicious!

mrsmortenharket

I am a veggie, so don't want to use meat juices. How do I make gravy?!

thanks

Lisa x

dronid

If you're vegetarian, rather than meat juices, use vegetable stock - the water from cooking vegetables is perfect. A caramelised onion is perfect for adding a bit of flavour and you can use a little marmite to strengthen it further.

jamescredmond

overwhelmed. thank you all for taking the time to respond. replies vary slightly , so will try them all. too late to try them tonight but can't wait to dabble.
thank you all so very much.

[Deleted User]

Having got rid of all the instant gravy mixes due to the hydrogenated fats I'd like to make gravy - but having read the gravy thread and all the suggestions there that it needs to be made from the juices of the roast - this seems just as unhealthy.

But if I want to make it without having cooked a roast - how do I do it?

And could I freeze it?

twink

i have bought bisto in the box, its free from hydrogenated fats but dont know about freezing it