Gravy

Meat juices,veg water, stock & unflavoured thickening granules.
Sometimes some red wine unless I have consumed it all during the cooking!

Veg water, meat juices, Bisto just like mum.

Mums often know best, don’t they? Mine certainly did about gravy. Flour stirred into meat juices/fat until smooth. Whisk in (only) potato water and relevant stock I have in the fridge. Unless I’ve roasted the joint over some onion slices for colour, I then use a drop of gravy browning. (Ocado sells Sarson’s). Heat gently for a while to remove any floury taste. Dash of white pepper. DP uses Bisto - it’s our major incompatibility!

Meat juices, Marmite and a little cornflour.

Being mainly veggie but partial to fish or chicken I make gravy for my chicken meals with a veggie stock cube,and cooked veggie water stirred into the fat drained juices of cooked chicken. I do on occasions liquidise a few of my cooked veg to thicken the gravy.

In a mug I put half a desert spoon or less of cornflour and mix it with a tince of red wine to make a smooth paste. Then I add about another three quarters of a mug of red wine, three quarters of a brown Oxo and a teaspoon of red currant sauce and mix them up.

When the roast joint is done I take it out of the pan and deglaze the tinwith a small amount of boiling water, combine it with the mug full of wine mixture and bring it to the boil stirring constantly until it thickens.

If I am doing turkey I use white wine, cranberry sauce and a chicken Oxo. If pork, white or red wine and apple sauce. If beef, I use honey.

I don’t know if this is any good but the gravy goes like hot cakes and I get plenty of compliments.

Juices from meat mix in some cornflour and add stock from boiled veg and a dab if gravy browning. easy peasy. If have roasted veg with the meat I use the hand blender to render some of them to a fine pulp and add to the gravy - delicious.

I do similar to kitty, in that I roast the meat sitting on top of an onion, adding relevant herbs and pepper. Then when the meat is cooked, rest it and use the juices in the pan, scraping off all the goodies that have stuck to it, add a drop of water and/or red wine, thickening with a little flour mixed in water, stirring constantly to avoid lumps. Sometimes add a stockpot or red currant jelly
if an extra bit of colour required.
Mum always made bistro gravy!

Meat juices, water, 100 mls or so of white wine (or red if I need a dark gravy), a drizzle of soy sauce, a tsp or so of balsamic vinegar. I reduce the gravy until it’s shiny and unctuous - the balsamic vinegar adds the sugar necessary to make that happen, This is usually enough to make a good gravy for a roast, but if I’m frying the meat I do it in Normandy butter, which doesn’t burn, but goes a lovely nutty brown, so the resulting gravy has even more flavour. I do occasionally add a spot of cornflour, and a stockpot or som Marigold to gravy but only if the meat is very lean with watery juices - all the flavour is in the fat, which also helps with the thickening process.

Amen . I love Ah Bisto ! Meat and veg juices then Bisto - newly converted to the granules !

If I’m making Yorkshire puddings with a roast I save about a tablespoon of batter, add meat juices, gravy salt and boiling water then whisk over a low flame in the cast iron dish the meat has been roasted in.
Morrison’s sell compton’s gravy salt which is the nearest I have found to burdall’s.

Praise the Lord for Bisto granules......

Meat juices, 2 tsps of Marigold stock powder, and half a pint of boiling water, all simmered together for a few minutes. We don't like thick gravies in my family. At Christmas I add some stock made from the turkey giblets.

I use meat juices, couple of Knorr stock cubes, dash of Worcester sauce, seasoning, chopped onions, mushrooms, and a dash of wine or beer. Thicken with Bisto. Delicious.

Kittylester Bisto Best doesn't contain gluten, but they can't market it as GF because it is produced in a factory where gluten is present. My DH is gluten free and he uses this.

Bistro granules and water has worked well for me over the ages.

Jalima you are a woman after my own heart! I have a fridge magnet that says "I like to cook with wine. Sometimes I even put some in the food!"
My excuse - I like to keep both hands busy and it only takes one to stir a risotto.

My mother taught me to use the meat juices, and Bisto with water strained from the vegetables. My friend’s mother used to use gravy browning instead of Bisto and her gravy was always very watery. I think in the war girls used gravy browning on their legs because nylon stockings were so scarce. Imagine when it rained!

Separate the fat from the meat juices left in your roast meat dish; make a roux with some of the fat and plain flour; cook for a couple of mins, then add veg water and the meat juices, crumble in a chicken oxo (must be a chicken oxo, no matter what meat you are serving - as a rule I don't use stock cubes, but gravy is the exception). Add a drop of gravy browning, then cook the lot for a few minutes to make sure the flour taste cooks out. If there's and red wine about, I add a splash of that too. Loads of people ask me how it's made, and want the recipe and whenever we eat out, the family always say "lovely meal, but the gravy's not a patch on yours Mum!"

I rarely boil veg apart from potatoes so don't have veg liquid.

Beloved puts HP Fruity Sauce in hers, AFTER mine's been poured.

She also uses juices, Oxo, water and Cornflour.

I read every post waiting for someone to mention 'gravy browning' so thank you GrandmaKT for mentioning it! My mother worked all week and on Sunday mornings so I was the one who prepared and cooked the traditional Sunday roast dinner. However, after much trial and error - more error than I care to admit to - I used to wait for my mother to make the gravy when she came home as she made the best gravy I have ever tasted and it was made with meat juices, plain flour, veg water and gravy browning (depending on which meat was cooked, depended how much gravy browning was used). I did get better over the years at making gravy but nowadays use the granules as it is much more convenient.

Annsixty the Aldi gravy granules are nice are they? I normally get the Bisto one but I’ve been looking at the Aldi one wondering if to try!

Meat juices, wine, stock then thicken with cornflour

Definitely a traditional gravy household. Can't stand all these new fangled fussy sauces. Don't get me started in foam!!!