Decent gravy please.

ceewash

Advice please for stress free gravy.

squeaky

Hi, ceewash

We have an older thread full of tips about making gravy and so I've merged your question into it. Since posts are listed in date order you'll need to read from the beginning to catch up with us.

Good luck

lily_the_pink

Ticklemouse wrote:

Thanks for your replies. I think I'll go down the roux path - have to say I have always HATED bisto. I did look for gravy browning in my local Tesco's today but they've stopped doing it. Mind you, I seem to remember it contains things I'm trying to avoid - hydrogenated veg fats or propylene glycol or something.

I was thinking that I must get myself a decent gravy separator. I used to have one many moons ago but it split, so maybe I'd be better off trying to find a decent glass one. I'll have to look for it in the same shops that do wooden carving boards - can't seem to find one of those either!

I bought gravy browning last week in Morrisons (around 80p I think).

Contains colour 150c (Caramel), water, salt, glucose syrup. As you only need to add 6 drops I shouldnt worry too much.

[Deleted User]

The absolute bees knees of gravy is the Sainsburys ready made chicken gravy usually found near the raw chicken!

I'd love to be able to make this myself. Has anyone tried to reproduce this?

Also, I've noticed a lot of people here make their gravies using the juices of roasted meats.

I tend to slow cook my joints of meat and then spray them with a bit olive oil and finish them off for 15 mins in the oven for the 'roasty' flavour. It's delicious and so tender - but there are no meaty juices for gravy!

Hence I seem stuck with 'ready made' or granules!

Bennifred

Here's what I do: par-boil potatoes and use the water from this to make stock from cubes (I use the Kallo organic ones). Bring to simmer and thicken with cornflour which has been mixed with a little mustard powder, red wine vinegar and water to slake. Then I might add a tablespoon of redcurrant jelly to beef gravy, or mint jelly to lamb gravy, or lemon juice to chicken gravy. I add in any meat juices after the meat is done. No need for browning, and no complaints so far!:beer:

nearlyrich

Jolaaled wrote:

my mum makes the best gravy on the whole planet!
First she makes a roux, using fat skimmed off the joint juices after it's been roasted, together with plain flour. The roux is cooked for about 2 mins, then the juices are all added to this, together with water. This is then simmered for about 5 mins. Makes fab gravy!

I have to agree this is the only way to make great gravy and it isn't too difficult, I use Delia's instructions:xmassmile

astep70uk

Ideas/suggestions please?
I know how to make good gravy when cooking a joint of meat or a chicken, but sometimes when we have, say mince pie and mash, I was wondering how to make a really good gravy? I don't like using the powdered granule type, so would like to know how everyone else does this. Thanks in advance

Rikki

One oxo cube,one tablespoon of bisto powder and one tablespoon of plain flour. Mix into a paste first then add more water, juices from the meat stiring as you bring to the boil and add the cabbage water to get the right consistency.

thriftlady_2

I know this isn't much help now,but I have this problem too and what I've learnt to do is always,always freeze any leftover gravy from a roast dinner(I always make too much).That way there is usually some gravy available for other meals.

Bossyboots

Also, freeze any meat juices left over from the roast.