Decent gravy please.

BitterAndTwisted

Yep, Worcester sauce or Marmite can do the trick and if you haven't got either of those to hand sometimes a dash of brown sauce can do the trick. I always found that too much liquid can dilute the flavours, so a tasty, thick gravy but a little of it is much better than more, but thin and bland.

emilyka

Do you usually use the cooking juices and the resting juices to make your gravy?

I usually:
-move the meat from the roasting tin to a carving tray
-put the roasting tin (juices in) over two gas rings and turn on to a low temperature so the juices bubble slightly, then allow to reduce for a minute or two (dont worry if the edges burn a little- it adds flavour!)
-put 2 tablespoons of either cornflour or plain flour in with the juices, lower the heat slightly and stir in to make a paste consistancy with a whisk
-cook the paste for a minute or two, stirring constantly
-depending on what meat I add a glass of wine at this stage (chicken- white, beef, lamb- red) and mix together (until no lumps) and allow to cook for a minute or two
-pour in the water from the veggies or fresh stock if I have it and any resting juices
-salt and pepper (and usually a good teaspoon of wholegrain mustard)
-allow to thicken and yummy yummy.

I also do an onion gravy using the same technique but instead of starting with meat juices I start by softening onions in butter, then add flour etc. In onion gravy I use a splash of balsamic vinegar instead of wine!

Sorry if you already use this method and I'm teaching you to suck eggs, usually if you do gravy this way it is nice and flavoursome (I've got nothing against an oxo cube now and then if neccessary )

Em

zippychick

Hi Lippycow:hello: Love the name :rotfl:

There are a few threads which can help you. Gravy is one thing I haven't quite mastered yet but I will get there:o. I don't buy roasts or big hunks of meat a lot so don't get to practice often! :mad::D And my attempts at onion gravy were pretty rotten

Decent gravy please

Making gravy when you haven't had a roast

I'll add your thread to the first one later to keep the suggestions together

thanks:)
Zip

jinnywren

Could anyone suggest a good sauce/gravy for the pork roast I'm doing in the slow cooker tonight.
It doesn't have to be done in s/cooker but maybe I cook use the stock which it will produce when cooking.
Something nice & simple but not apple sauce, rather have savoury.
Thanks

Penelope_Penguin

How about pork gravy made with the cooking juices

Just found this - creamy mustard sauce - yum!

Penny x

babyshoes

Do you have plain old Bisto? I use that and add the cooking juices and hot water I have used to scrape out the pan, plus a few extras to make a really nice, yet easy, gravy for most meats. I like to add a bit of port, about 2-3 tablespoons, and sometimes a bit of blackberry/cranberry/otherberry jelly. You could add wine, sherry, brandy or almost anything else you fancy. The alcohol will burn off if you bring it to the boil for a couple of minutes, so don't worry if you are serving kids or you need to drive afterwards!

I cook pork together with the veg, so the veg and meat juices mix together, and it makes a lovely gravy, especially with something like mushrooms which give off a lot of liquid.

rubytuesday

I made a lovely sauce for my roast chicken today with the juices from the pan, some wine and cream it was delicious. Maybe you could do something similar with pork.

zippychick

Hi Jinny:hello:

What did you decide on in the end? I have added your thread to the home made gravy one, so we can keep all the ideas together:j

thanks
Zip

MrsE_2

Debt_Free_Chick wrote: »

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msb5262

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Quote from MrsE in post #140

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