Gravy

[banjo]

How do you make really nice gravy? I always put the juice from the meat in it along with the bisto but it always comes out bland and crap.  How can I rectify this?

[h2v9]

Hi Banjo

I don't use Bisto. While the roast meat is 'relaxing' in a warm place, scrape the bits left in the pan and add a little plain flour. If you don't have many 'bits' and it looks dry at this stage, melt in a little butter. Mix together and cook gently for a couple of minutes. Gradually add stock - I use whatever liquid I have cooked the vegetables in. If it's a bit pale (depending on the type of meat), add a tiny drop of gravy browning - the sort you get in a bottle - you could even use a few instant coffee granules! If you are cooking beef, you don't usually need any colouring, especially if you have given it a real blast of heat to start it off (I cover mine with mustard powder and add some finely sliced onions to the roasting pan) and even with chicken, you get quite a golden colour naturally.

When it's smooth, boil for a few minutes, sieve out any bits and serve.

Anne

[Kay]

Pour the hot fat from the meat into a pan,add 1 heaped tablespoon flour and mix.Dissolve 1-2 beef or chicken cubes in a jug of water or the veg water,stir and add slowly to the pan stirring constantly.If you're having lamb add a bit of mint sauce,mmmmm.I always add a tablespoon of sage+onion stuffing to any gravy for that added mmmmmm.

[molly]

I usually use oxo instead of bisto. It has a richer flavour. If your gravy still looks anaemic then you could add a little Bovril. 

[kaz35]

In a jug use an oxo cube, blend with a little cold water and cornflour in the usual way.  Then, if you are boiling veg, use the slightly salted water from the veg to make up the volume.(not losing any goodness from the veg this way either).  I also add a tiny amount of tomato puree and a dash of worcester sauce (just a touch).  Then just reheat it for about a minute in the microwave / saucepan to cook through the cornflour and thicken it all up.(Stir it half way through to stop it sticking if it's thick). YUMMY, never had any complaints yet!!! (if you are cooking meat you could use the meat juice as well as the veg water, either way is tasty).

[Snappy]

My grandma uses Comptons gravy salt which she mixes into flour+and water then pours hot water and th flour mix into the roasting pan with all the juices and bits from the bottom! Lush!