Decent gravy please.

squeaky

Hiya

We have an older thread on gravy (which I've linked below) that has a few suggestions in it that may also bre of help.

http://forums.moneysavingexpert.com/showthread.html?p=361976#post361976

tootles_2

A stock cube, dessertspoon of cornflour, dessertspoon of tomato puree and a good clove of garlic.......any left over red wine if you have it....

Put the stock cube, tomato puree and garlic into a pan with the water from your veg, I use a steamer, so just take some of the water from the steamer. If you have some left over wine, chuck it in as well, simmer for a few minutes, you will find the tomato puree thickens the gravy, but if you need more, add some water and to thicken slake a dessertspoon of cornflour with water and pour gradually into the gravy stirring all the time.......quick and easy to make and delicious........

overlykeensaver

I know this is such a sad question, but I made a roast dinner on Sunday (chicken) and made some gravy to go with it and it was thin and not very tasty
This is what I did :
saved some of the potato water after blanching my roast spuds
poured some of the chicken fat from the tin into a pan and got hot
added some flour (approx a couple of tablespoons) and cooked it, then added my potato water and some wine. In desperation I sloshed in some worcestershire sauce but it was still miserable...

where am I going wrong?? I am doing another roast this Saturday so this is my chance to get it right!

thanks!

kit34

buy bisto and use it with the meat juices , they also do chicken gravy which is a bit lighter ,

squeaky

Try here

Gravy - decent gravy please?

lemontart

or cheat and buy gravy granules..but rather that use boiling water still use the water you cook veg in and ad a drop of wine ...........yummy

Beth
xx

thriftlady_2

overlykeensaver wrote:

poured some of the chicken fat from the tin into a pan

I think this is where you went wrong Instead of pouring the fat into a pan try spooning out the excess fat from the pan leaving about a tablespoon of fat in the tin. Chuck the excess fat (or do what I do and save it to get cold, then use it for frying potatoes), then add your flour to the tbsp of fat in the roasting tin. Put your tin on the hob and make the gravy directly in there, that way you can incorporate all the sticky chickeny bits that are in the bottom of the tin. This is where the flavour comes from. Also try roasting some onion wedges round the chicken for even more flavour. I also like to add some sharp fruit jelly like redcurrant or crab apple to gravy - just a teaspoon or so. Alcohol is definitely a good idea - sherry, wine, vermouth, Baileys (just kidding about the Baileys:D )
HTH

lynzpower

one product you NEED

Comptons gravy salt. I bought it in tescos after readong about it on here and Ive not looked back.

Its absolutely brill

Basically you take a bit of water & a spoonful of flour, smooth down, use meat juices ( or a stock cube if you ont have juices eg when you do bangers & mash) teaspoon of gravy salt, bring to boil - literally perfection

A block of its about 50p weve had it loads of times and i reckon theres still half left- excellent vfm and very OS too

natlie

Hi
try this

pour off most of the fat and leave some in as the fat stops the gravy goign lumpy, don't add potato water as its all starchy yuk, the best water for gravy is veg water, swedes are very good. so

add flour to the gravy juices and thicken to a paste add the veg water and salt and pepper, and some herbs, if gravy still isn't flavour-full add some chicken boullion which you get in tesco/marmite or a chicken oxo cube
HTH
Nat

kathyd_2

Depending on how much juices your meat/poultry yields, you will definitely need a stock cube to add along with your vegetable juices which will add flavour. Vegetable water doesn't add that much flavour on its own and I wouldn't rely too heavily on the booze to make up the volume of liquid you need (unless you want to, of course - I prefer mine served in a glass at the side of the plate ).