Fifty Shades of Gravy?

[humbersloop]

How's yours
au jus, with a lovingly prepared stock to lightly deglaze the pan, followed by a gentle reduction?

Bit of bisto, (described by the assisitant in our co-op as "that brown stuff that comes in a brick"), stock cube/oxo and some dried mixed herbs?

Granules, and a kettle of boiling water?

And is the critical reception "mixed"??

[ttfn]

One is amused, thanks DT :)

Ahh - that reminds me, in the Midlands one could buy Queen's gravy salt.

[ttfn]

Of course, a dash or two of decent wine will always help, one can even add it to the gravy ;)
♫
Slow down, you cook too fast, you've got to make the meal a repast
Just kickin' down the flour's starch, lookin' for fun and makin' gravy

Feeling gravy

Hello meat juice, what's cha knowing, I've come to watch my pan deglazin'
Ain't cha got no thymes for me, do-it-do-do, feelin' gravy

Feeling gravy

I've got no Bisto, Knorr, Oxo, no granules to keep
Its smooth and bodied and ready to heap
Let the lunch time drop all its flavours on meat

Life I love you, all is gravy

(Apologies to you, humber, I may have read too many of DT's posts ...)

[DaisyNonna]

If cooking a bird the best stock is made from the giblets and potato water. No bird, just use potato water as long as you have cooked the potatoes with salt.

[humbersloop]

What is gravy salt exactly? I've seen it but never used it

[boxtops]

ttfn, that's inspired :-)

[boxtops]

(and my answer's usually either 2 or 3)