Help with making gravy please.

minniemaus1970

I mix 4/5 tbsp of Mr S. sauce flour ( Carr's Sauce flour) with a littlebit of cold water mixed to a paste, this I add to 400ml of stock or stews, stir until thick enough it makes a creamy smooth sauce without butter added to it, but you can if you wish. I let it cool for a few minutes so it's not bubbling hot, but hot ( I seem to get lumps if its bubbling).It works great in slowcooker meals too, Delia swears on it and I know why now, can also be used for baking ( for thickening fillings, yummy)

eddi

wouldbeqaulitymoneysaver wrote: »

Mine at risk of sounding like a bloody ad are Waitrose Fresh Stocks or Kallo Chicken stock cubes and a bierre maniere (flour and butter paste).

I haven't been converted to cornflour [yet] but Chinese cooking is at least converting me to it's use in standard conventional Chinese cooking.

@vax2002 that sounds like a mother of all gravies!

Like you I believe in zuzzing up one's gravies which can always take lots of taste boostiers from vegetables to judicious uses of fruity sauces like cranberry, apple and redcurrant so wonderful with a nice bit of chicken ( or other white meat as appropriate).

I do the same as you, butter and flour. Then add veg water and meat juices (skimming off any fat) and then seasoning. I've never really taken to cornflour for thickening gravy or white sauce. I don't like the texture it seems to give it.

After reading all these posts I seriously want to eat a roast dinner right now!! [frowns at ham and dairylea sandwich on desk lol]