Thin Gravy

[ferlew]

I have been using my meat juices (when roasting beef) to make 'proper' gravy.
Sometimes I have quite a bit, and hate to throw it away.
I have been freezing it in 500 ml containers, but when I thaw and reheat it, it is VERY watery and thin.
Can anyone suggest a way to keep and use it please?

[ummmm]

After you have heated it mix some flour with some butter and add a small bit at a time.

[anneasquith]

bisto ?

[ferlew]

Sorry, 400ml.

[ferlew]

I find Bisto too salty for me, I will try the butter/flour mix.
A neighbour told me about Homepride thickening granules, they are disgusting.
Thing is, the gravy is thick enough before freezing, what happens to it to make it so thin?

[nannybooby]

I love thin gravy (oxo water the OH calls it) cann sand thick gravy ,you could try thickening granules though.

[McMouse]

If you don't want to add thickening such as flour and butter you can always reduce it in a pan to the required consistency.

[nannybooby]

sorry we crossed about the granules .

[gingejbee]

You'd get better results if you freeze the excess meat juices BEFORE thickening... then, thicken after thawing when about to be used.

[ferlew]

Read my posts please TH, Bisto is TOO salty for me.

[mccfluff]

he wasn't saying use bisto....

[ferlew]

Apologies then, in that case.

[anneasquith]

trigger, your such a drama queen :)

[ferlew]

Gingebee, thank you, I think that is the best solution. Much less space needed in the freezer - bonus.

[ummmm]

Triggs - how do you make your gravy?

[mccfluff]

he starts with lumps

[ummmm]

I can't see Triggs getting much further than lumps...

[EcclesCake]

Bistro is EVIL!!!

I make gravy by pouring off excess fat to leave a TBS or so behind. Add similar amount of flour and combine over heat to make a roux then slowly add wine/cider/sherry depending on the meat and keep whisking. Slowly add stock while stirring add and juices from the resting meat and leave to simmer to cook off the flour. Season to taste.

I am intrigued to know how you can get 400-500ml of meat juice from a joint of beef.......how big was this joint?

[dunnitall]

Just add cornflour when it is thawed, it thickens and. Does not add salt.