Decent gravy please.

needing-help

It's not a silly question I was thinking about posting the same thing but I was worried it was a silly question:rotfl:

I love cooking but I make terrible gravy so thanks for all the ideas:T

nuttywoman

I was brought up with Bisto gravy ( original ) so always use that

ged1980

wow thanks for all the replys plenty things to try now

purpleheather2810

Doing roast leg of lamb on Sunday for Mother's Day. I would prefer to make the gravy ahead of time and then reheat, so as not to have a last minute panic. I have got some lamb bones from the butcher today and am currently making lamb stock. Once I have the stock, what sort of things should I add to make the gravy? I have just raided the drinks cupboard and found small amounts of port and marsala wine - would these be any good? What else should I add? At the last minute I can stir in some of the meat juices I guess, but I don't want it to be too fatty. Any ideas please?

Mingle

Sounds yummy! I'd be really careful putting the fat in though. Perhaps you could mash up some rosemary and garlic MEGA fine and add it to simmer in the gravy. Along with the wine it would be so rich and scrummy- I'm drooling at the thought!

ascot64

For my lamb gravy I use the meat juices skimmed of fat, red wine (good glass ful) and Bisto Onion granules and then enough hot water to make the quantity I need. Brought to a boil and then add a tablespoon of redcurrant jelly.

To make ahead I would use your stock, granules, redcurrant jelly if you have it and the port and marsala wine and just add the skimmed meat juices at the very end.

I find rosemary and garlic works better in the roast potatoes than the gravy.

triticale

I just typed a longish reply and lost it to a stupid mse error message. Brilliant.

Anyway, summarised:

Roast bones before boiling to get best flavour
Drain some juices from joint during roasting, cool in a bowl, remove white solid fat from top, add rest to gravy.
Port sounds good - not too much though
Poss a bit of dried rosemary
Keep it simple and meaty tasting

HTH, enjoy

babyshoes

I often add port to gravy, even if using gravy granules.

If you don't have mint sauce on the side, you can add a bit to the gravy for a slight mintiness.

purpleheather2810

Thanks for your help everyone!

zippychick

as this has dropped down the board ive merged it with our older gravy thread. Let us know how you get on - gravy used to be my nemesis!

making gravy when you havent had a roast may also interest you

Zip