Non ultra processed gravy

oz0707

What are my options for non ultra processed gravy? Obviously id love just to be able to buy it fresh from somewhere. I have done a web search but couldnt come up with anything. Alternatively im going to have to make some stock but it all sounds long winded

Brie

do you mean something like this?

Sainsbury's Beef Gravy, Inspired to Cook 300g (Serves 3) | Sainsbury's (sainsburys.co.uk)

maman

What do you want the gravy for? 🤔

I make my own from meat juices and vegetable stock when I'm doing a roast. When I'm doing beef in red wine or similar, I make plenty and freeze the extra for using with sausage and mash etc. 

Floss

Use the juices from your roast mixed with some water, thicken with cornflour and add a teaspoon of Marmite.

greenbee

Floss said:

Use the juices from your roast mixed with some water, thicken with cornflour and add a teaspoon of Marmite.

I'm lazy - I don't even bother to thicken it! Add veg water, maybe a splash of wine, possibly some redcurrant jelly. Depends on what the meat juices are like. 

oz0707

My oh says there isnt much juice off the lamb joint left in the tray. I suppose im looking for convenience not moneysaving. 

oz0707

maman said:

What do you want the gravy for? 🤔

I make my own from meat juices and vegetable stock when I'm doing a roast. When I'm doing beef in red wine or similar, I make plenty and freeze the extra for using with sausage and mash etc. 

Talk me through it, we need extra for sausage and mash in the week too.

maman

I cook mostly for 2 of us. If I do a beef in red wine (actually more likely to be a red wine stock cube) casserole, I'll use a recipe for 4 but meat for 2. So plenty of gravy left to freeze.

Also Google (can't do a link on my phone), Hairy Bikers braised steak. That makes super gravy and again I use a recipe for 4 but meat for 2. 

For lamb, it depends what cut you roast but probably a leg has limited juices (compared with shoulder). I'd think there was enough to make gravy though.

Pork makes loads of meat juices, especially shoulder. 

 Although my mother always used the roux method, I think that's prone to lumpy gravy. I add vegetable stock (from cooking greens) to the meat juices. Then add a paste of a tbs or two of cornflour and water. Season to taste and for depth of flavour add  a tsp of Marmite or a shake of Worcestershire sauce and/or crumble in a bit of stock cube.

HTH. 

bouicca21

I don’t cook lamb very often but when I do it’s a half leg and there’s plenty in the way of juices for gravy.  I make mine the same way as a white sauce, just whisk all the ingredients together. 

maryb

Strain the water from the veggies into the roasting tin to loosen all the tasty deposits as well as the meat juices, pour the lot into a saucepan and thicken.  I keep a jar of Bisto gravy powder already mixed with cornflour in the cupboard ( about a quarter Bisto to three quarters cornflour) and whisk a couple of teaspoons in.  Very tasty gravy

Going a stage further I sometimes use a fat separating jug after mixing the veggie water with the meat juices so that the gravy isn’t too fatty.  The fat rises to the top and you can pour the juices into the saucepan from the spout at the bottom of the jug.  Definitely have to do that with chicken even though I don’t add any extra fat when roasting 

oz0707

Cheers all im trying to get away from using granules and powders hence the tread title. I have found this which will be good if i can get some lamb bones from butcher
https://www.bbcgoodfood.com/recipes/slow-cooker-bone-broth