Gravy

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.

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.

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.

Meat juices, Marmite and a little cornflour.

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!

Veg water, meat juices, Bisto just like mum.

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

I drain the vegetables into the meat tin and stir to get as much of the juices as possible. Then return it all to the empty pan and thicken with Bisto Best. Yum!

Stock pot or stock cube in water, chopped onions, herbs to taste, s&p, simmer gently while the meat is cooking then stir into meat juices and thicken with flour or cornflour. I likegravy to be thick. Sometimes, if I have a a few mushrooms, I slice those and add them.

Meat juices, cabbage water and granules. Very plain and simple.

Good old bisto powder and meat juices. Oxo low salt too.

Depends what I cooked. Roast; meat juices with a lot of the fat poured off, veg water, gravy granules or cornflour.

roast that's not very juicy; meat juices, bit of fat (whatever I grab) onions sliced, well cooked down and brown, add garlic, maybe add herbs de Provence, or mustard, bit of cornflour, salt, pepper, slowly add veg water but not cauliflower, season to taste.
feeling lavish: either one of above but add some red wine, cook it out well.

You can get low salt cubes these days and also Bovril cubes don't contain gluten. My sister was hopeless at making gravy and had to strain it through a sieve before serving.

But sieves were made for sifting out lumps - according to St Delia!

re lumps - there's a special flour you can buy that never goes lumpy in sauces.
www.francine.com/produit-francine/farine-fluide-francine
www.goldmedalflour.com/ourflourstory/ourflour/wondraflour

This has evolved over time. While meat is cooking, wrap a garlic bulb in foil and roast about 30/40 mins. Stir some red wine into meat juices and let bubble for a few mins. Scrape all into large saucepan [I'm tooooo messy to make it in the roasting pan. Add Oxo and tsp Bovril dissolved in hot water + veg water. Squeeze at least half of garlic cloves into pan. Put plain flour in lidded container and shake thoroughly with cold water. Add to pan with good spoonful of redcurrant jelly. Take a balloon whisk and stir vigorously over a low heat until it thickens. That also breaks up garlic into gravy. Simmer for 5 mins, stirring.
I've never written my "method" out before and it sounds a bit of a faff but my gravy is held in high regard by my dear G'children and my DH tells people he married me for it. This is only for roasts, otherwise it's gravy granules + obligatory redcurrant jelly.

That sounds delicious.
I didn't realise when I started this thread that we had so many creative cooks.
To be honest I started it as a reaction to all the depressing scaremongering about Brexit. There are obviously more important things .

meat juices and bisto powder ( which is getting harder to find)

My husband has a horror of gravy granules, he only uses meat juices, wine, water and flour.

I will say this very quietly - I really dislike gravy made from gravy granules, it always tastes greasy to me.
It doesn't even taste as if the fat from the meat is used for gravy - just greasy.

That sounds delicious rosiebee - and a good way to cook a whole garlic bulb as well.

Water from carrots, cup of full fat milk Bovril cube, Bisto gravy granules, large glass of red wine with beef or white if pork or chicken, stir, when thickened add meat juices and splash of double cream. It is quite thick a bit like a sauce.

Meat juices with same from veg if boiled (I mainly steam veg) some water and Bisto powder, do not like granules. If chicken meat, use cornflour instead of Bisto with a tad of white wine as long as not being consumed by children. Otherwise a chicken stock cube is added.

Have copied my Mum and use Burdall's Gravy Salt and slightly thicken it with cornflour and water. If doing lamb or venison I usually put in a spoonful or so of redcurrant jelly and add a few small knobs of butter in the venison gravy.

It's midnight. I have just finished reading all your posts. Now I am hungry!
I just fancy a nice slice of dripping toast!