Gravy made with cornflour

I’m happy with gravy granules. Worked for a Lord and
Lady one Christmas and she was a cordon bleu trained cook. She showed me how to make gravy with the bits in the roasting tray and some kind of flour. It was delicious but when I tried to make it at home it tasted greasy and too floury. Son and husband cooking Christmas dinner as I’m not recovered from cataract surgery and son’s GF isn’t a keen cook. Wish I thought of that excuse 40 years ago. LOL.

Henderson's Relish is very like Worcestershire Sauce, Bella, but has the advantage of being gluten free.

I use the spare Yorkshire pudding batter to thicken my gravy. My mum always did this.

I know Hendersons relish Kitty my BIL brings it from his town along with Hendersons crisps which they all go mad for and know I will leave alone. It is very similar to Worcester.
Some Bolognese Sauces are made with milk.

The mention of milk in gravy has just reminded me that when making Yorkshire puddings, I always use some of the batter for thickening the gravy.

I declare the pan with lots of wine which I then reduce before adding appropriate stock and reducing again. Sometimes add redcurrant jelly or Henderson's Relish.

I only use bisto powder. Morrisons were selling it at a reduced price recently and I bought 4 packets. I think it’s going to be discontinued.

SuperTinny

I haven't seen anyone mention adding a dollop of redcurrent jelly to their gravy mix. As it reduces it helps to thicken the liquid. Works well with all meats and poultry.

In many programmes Mary Berry uses redcurrant jelly I would with game it gives it a very slight sweetness. Worcester sauce has anchovies in it and they are meant to give it unami, it gives me heartburn!!!! So I half the quantity. The late chief Gary Rhodes always used a packet of Knorr Madiera sauce mix for his stock and it always made a good gravy with the meat juices.

I haven't seen anyone mention adding a dollop of redcurrent jelly to their gravy mix. As it reduces it helps to thicken the liquid. Works well with all meats and poultry.

I have and still do use Bisto powder. I tried the granules and to me they were awful, very salty drowning any beefy taste. Chicken granules were worse. I remember using them, having a taste, then just poured the stuff down the drain.

Have always used cornflour.
Never used gravy granules, whenever I've had it at other peoples houses it's tasted YUK.

I use Bisto gravy powder, together with a dash of cider, usually made in the roasting tin that the meat was cooked in. Very easy and delicious. . Gravy granuels are salty, ok in moderation for thickening a stew, but gravy?. No!

I buy it quite often

That very obscure shop called Sainsburys will sell you the original Bisto Gravy Powder….i but quite often .

*growing? I mean browning!

I’ve used cornflour mixed with water to pour into the pan of meat juices and cooked vegetable juices and a touch of gravy growing to darken it if necessary.
I only use gravy granules for meals where there are no meat juices such as cottage pie.
I quite like bistro as well although it seems to be harder and harder to buy.
I don’t think the flavours compare personally especially for a roast dinner.

Cornflour and gravy browning and stock and bottom of the roast pan fat drained off. Always a winner.

Whitewavemark2 Tue 12-Dec-23 13:07:27
I always do - I make it in the tin in which the meat is roasted so cornflour mixed with a spoonful of meat juices, mixed up with stock - in todays case it is beef stock and a dash of red wine.

I always use granules. A joint is out of the question now.

icanhandthemback

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.

Many thanks. I will try it 👍😁

Gin,
I still buy gravy powder and alway make my gravy with this and cornflower.

Yes

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.

EmilyHarburn

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

What a good idea, must try this Emily.

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

newnanny

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