Gravy made with cornflour

Flour, meat juices, stockpot, water from vegetables, seasoning, plus a generous glug of red wine cooked on the hob in the meat dish. My Mum used Bisto gravy powder instead of flour/cornflour. Gravy granules have been around for 30+ years, in my estimation. On Christmas Day I make it as you do Witzend, plus the wine! 🍷

I don't like gravy (it makes things soggy!) so seldom make it except for casseroles. I usually thicken things with peasemeal these days; it makes an interesting variation.

I use gravy granules and add the meat juices or wine. It is simple and tasty.

Nope! Use gravy granules and add a drop of wine to them Try and use the veg water and do it in a saucepan Tastes great x

Georgesgran

It’s not the end of the World to take short cuts. I believe Bisto Best granules are made with meat juices. Some recommend adding meat juices to the granule gravy, and make it with the vegetable water. I always use granules, for vegetarian gravy for myself.

I use the Bisto Best Gravy granules if I'm rushing, the lamb is particularly nice but a bit salty so I often add veg water and meat juice, and thicken it if necessary with plain flour or potato flour.
Personally I don't much like the texture of cornflour gravy, but a lot of people do I know.
If I'm cooking something that gives out a lot of liquid, like turkey, I boil it down to reduce it whilst the meat is resting and then thicken it with one of the flours mentioned. Of course there are giblets too so I make the stock from these the day before and add this too, though I don't put the liver in.
I use gravy browning too, though I had trouble finding it last time I ran out.

Sometimes I make gravy with plain flour in the roasting tin or with corn flour and sometimes I just use Gravy Granules.

Do what works for you at the time. If I'm using granules I do tend to add something to lift them.

I alway add any meat juices if I have them or use veg water. If I don't have that I'll add a drop of wine, Worcestershire sauce, may be a few bits of dried sage if it's to go with chicken, port or sausages but at a push they are OK on their own.

I use arrowroot to thicken if needed. Have never used cornflour, maybe wrong but would think gravy would loose the shine, or am I wrong ?

I find the old fashioned Bisto powder, not granules work well. It has no flavour as such but adds a nice colour and richness.

I use Bisto Best Gravy Granules (they do a 25% less salt one) it’s brilliant, tasty and so quick. Christmas though (I cook the turkey Phil Vickery’s way, basically boiled and steamed turkey on top of root vegetables covered with foil brought to the boil, then put in the oven - I even have to cook the turkey when we go to DiL for Christmas) I then make my own turkey gravy (no colouring) using cornflour and it’s amazing…

Reading through this thread has brought back a memory. My cholesterol was a bit high so I was sent to the nurse for a lesson in what to eat.
She wasn't just fat, she was obese. My BMI is on the high side of normal and I found it hard to not stare at her stomach.
She asked my how I make my gravy and when I said 'with the meat juices', she pursed her lips disapprovingly. I just could not take her seriously unfortunately.

I always use cornflour, gravy granules just don't taste the same as 'proper' gravy.

I do for a roast or when there are meat juices. For more everyday meals, I’m using granules. I also use vegetable water whichever way I make the gravy.

I use the cold tea left in the pot for colouring gravy

I use marmite and cornflour, sometimes along with juices of meat. For some beef dishes, I sometimes add a spoonful of tomato purée and a couple of squares of dark chocolate.

We use Bisto powder, my mum used Burdalls Gravy Salt, it was just dark brown caramellised salt really.

We do have gravy granules, which are a quick gravy with sausages say, but not keen on them.

I freeze left over ‘proper’ gravy and use it when needed.

Mary Berry always says her DH is a ‘gravy man’. I know what she means. My DH likes lots of gravy, hates meals being ‘dry’.

I use cornflour for gravy. I generally
Use water with the flour but i will now have a go with alcohol. I have always made the gravy but som does all the cooking. Cornflour makes the gravy shine.

I only make gravy with cornflour at Christmas. The rest of the time I use gravy granules, which I mix up with the stock from the vegetables. If making Yorkshire puds, I also add a couple of tbsp to the gravy while it's on the stove, to thicken it. A little trick my nan taught me. And she was a Yorkshire woman, so knew a thing or two about cooking delicious meals 😋😊

I was taught never to use cornflour as it makes too much of a glaze. We take most of the fat from the meat juices then a little plain flour working it in with a whisk, and add wine and some of the starchy water from the boiled potatoes for roasts. If it needs a bit of a kick a good splash of Worcester sauce or if chicken a dash of single cream.
I have resorted to bought gravy or gravy salts when pushed midweek.

Never used cornflour. I make a roux with the meat juices ans plain wheat flour. Then add stock or vegetable cooking water with a stock cube. Cornflour gives a weird texture.

I use strained vegetable water and meat juices then add milk, gravy granules and wine. Everyone loves it.

newnanny

I've never heard of adding milk to it. I might try that. How much milk should I add?

I never use flour, just the jus, reduced with some wine.

EmilyHarburn

I use the cold tea left in the pot for colouring gravy

What a good idea, must try this Emily.

Fairycakes

newnanny

I've never heard of adding milk to it. I might try that. How much milk should I add?

My Mum always used a splash of milk in her gravy powder. She used to just mix some gravy powder with milk until is was runny enough to pour into the boiling veg water.

Yes