Seasoned Gravy Makers

Debran

Only tried gravy granules once. That was enough. Too much fat in them so gravy made with granules tastes very greasy. I always use the old-fashioned Bisto gravy powder.

You pays your money and takes your choice.

Mighty_Atom

Agree with previous posts - the fat is what gives gravy its taste and you do need some to make good gravy. Pour the juices from you roast into a clear (pyrex) dish -so you can easily see the fat and juice separate (fat floats to the top); skim off the fat, you are then left with just the meat juices. Reserve two or three tablespoons of fat (depends how much gravy you want to make) put the fat in a pan and add about a tablespoon of plain flour and mix into the fat whilst on the heat - you should now have a paste (this is known as making a roux), stir and cook the mixture for a couple of minutes (to "cook" the flour so it won't taste raw), gradually add the meat juices and any veg water you have, until the mixture is the right consistency; to make it tasty add either a slug of red wine or a chicken oxo (even for beef gravy, the chicken oxo's are lovely). Proper gravy, job done!

sweetilemon

If time allows, I usually cook the meat the day before, cool & refrigerate stock and meat. The slice meat, skim all fat from cooled stock, boil stock (maybe add a cheeky stock cube and a bit of water), add cold water to cornflour then stir into stock. Whisk until smooth, pour over sliced meat then oven bake covered until piping hot. Yum yum. Also boil and refrigerate potatoes for roasting the day before if possible.

Haffiana

I always add a bit of wine (I freeze leftover wine in ice cube trays for gravy) and a spoonful of grain mustard.

suki1964

Haffiana wrote: »

I always add a bit of wine (I freeze leftover wine in ice cube trays for gravy) and a spoonful of grain mustard.

What is this " left over wine" you talk about ?:rotfl:

lollipopsarah

I can't be bothered to faff about ( but I do so miss my Dads proper gravy)
Just pour all the fat and juice into a bowl and leave to cool before putting the fridge.
As other have said the fat will set on top leaving a lovely tasty jelly which you can use for gravy/casserole/soups etc.
The beef is best so you have proper dripping for the next roast tatties - num num fatty bum.
xx

Blackbeard_of_Perranporth

Oxo cube, sage, corn flour, mustard. Touch of salt. Mix with bit of water.

Take roast pan out,mot stove. Place meat into foil blanket. Fire up ring, add bit of water to juices. Stir, add mix. Simmer and serve in boat. You can add toenail onions as well. I normally add a hint of jam as well.

BoPsie 28 years ago bought a packet of bisto. It is in the cupbored somewhere!