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

Cerenia

lindadykes wrote:

For chicken I make gravy with cornflour, chicken stock cube and 50% milk and 50% water.

I used to do that when I ran out - now do it all the time! Prefer it much more than granuals, and the fact the best stockcubes i've found for it are 18p a box, and cornflour's not very expesieve

Paulie'sGirl

Hey all!!

I have a question I'm sure all you lovely OSers can answer (but if I'm in the wrong place just move me )

I wondered if any of you could tell me how to make gravy without granules?

In context, this isn't for with a roasted joint of meat etc, but for things like bangers and mash. I'm currently struggling with my IBS, and often just fancy a bowl of mash with gravy, but thus far all my attempts with stock cubes and port have been frankly RANK!

Any suggestions as to where I'm going wrong or your own magic gravy making tips would be much appreciated (maybe we can add them to the Index too)

Many thanks as ever,

PG

jessicamb

In a non OS mode:

One oxo cube per 1/3rd pint of water, mix in and then heat to boiling in a pan. Once boiling then mix in a cornflour paste to thicken - keep stirring until thickened and voila

brazilianwax

Hi there! I've recently 'invented' gravy - I was a granules girl before that!!!

I usually slice onions, and soften them in a frying pan, then add a couple of spoons of flour (cornflour or normal) and let it cook out a bit. Then I add a splosh of veggie liquid stock, maybe a glug of wine, mixing all the time as it thickens. A small dollop of marmite, and a pinch of mustard powder and let it all bubble for a bit. Yummy.


At Christmas I did this and then split it in 2. We deglazed the turkey pan and sloshed that into one lot of gravy to make it meaty.

I'm told it was yummy!

Clairy

Paulie'sGirl

Oooohh they both sound really yummy!!!

Is the oniony one really full of onions? Or more a liquid? My mum keeps onion gravy in the freezer, but much as I adore onions, they're not my friends at the minute

So I was really wondering if, once I'd got the flavour it would work if i sieved them out (and put them in mum's soup, obviously - waste not, want not!)? Or is it more about the onions?

I'm not usually this pathetic! Honest! :$

Many thanks,

PG

jessicamb

Paulie'sGirl wrote:

Oooohh they both sound really yummy!!!

Is the oniony one really full of onions? Or more a liquid? My mum keeps onion gravy in the freezer, but much as I adore onions, they're not my friends at the minute

So I was really wondering if, once I'd got the flavour it would work if i sieved them out (and put them in mum's soup, obviously - waste not, want not!)? Or is it more about the onions?

I'm not usually this pathetic! Honest! :$

Many thanks,

PG

You can seive out the onions I did when I was little and didnt like them.

brazilianwax

Paulie'sGirl wrote:

Oooohh they both sound really yummy!!!

Is the oniony one really full of onions? Or more a liquid? My mum keeps onion gravy in the freezer, but much as I adore onions, they're not my friends at the minute

So I was really wondering if, once I'd got the flavour it would work if i sieved them out (and put them in mum's soup, obviously - waste not, want not!)? Or is it more about the onions?

I'm not usually this pathetic! Honest! :$

Many thanks,

PG

Don't worry - I understand!

No reason why you shouldn't fish the onions out afterwards! And you really can experiment with it - make it as liquid or gloopy as you like!

Good luck with it!

Paulie'sGirl

I like thick gravy *blushes* Like you make to go with the roast? So I'll try making a thick onionless onion gravy next!!!

My only other thought has been adding vegetable liquid to the juices from the roast (and then more thickening) to make a greater volume of 'roast' gravy.

Will that work? Or will it taste a bit funky? And if it tastes funky, can I rescue it with port like I did at Xmas? Or is it lost?

Many thanks!!!!

jessicamb

Paulie'sGirl wrote:

I like thick gravy *blushes* Like you make to go with the roast? So I'll try making a thick onionless onion gravy next!!!

My only other thought has been adding vegetable liquid to the juices from the roast (and then more thickening) to make a greater volume of 'roast' gravy.

Will that work? Or will it taste a bit funky? And if it tastes funky, can I rescue it with port like I did at Xmas? Or is it lost?

Many thanks!!!!

It will be fine I'm sure sounds yummy. If it tastes bad personally I would chuck in another stock cube or some worcester sauce but port would probably work too - and if you have already tried it then

Pink.

Paulie'sGirl wrote:

I like thick gravy *blushes* Like you make to go with the roast? So I'll try making a thick onionless onion gravy next!!!

My only other thought has been adding vegetable liquid to the juices from the roast (and then more thickening) to make a greater volume of 'roast' gravy.

Will that work? Or will it taste a bit funky? And if it tastes funky, can I rescue it with port like I did at Xmas? Or is it lost?

Many thanks!!!!

Hi Paulie'sGirl,

I like thick gravy too. I always add the liquid from the veg to any meat juices and some stock to make gravy. I don't know if it helps the flavour but at least I feel we're not wasting the vitamin filled liquid. To thicken I just use cornflour mixed in a little water.

This older thread might give you some more ideas:

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

Pink