Gransnet forums

Food

Page 4 of 4 | First | Previous | Next | Last
| Flip | Customise |

Gravy

(82 Posts)
Add comment | Report
MiniMoon Thu 18-Oct-18 13:24:32

History? Bisto. I also forgot to add the water.

Add comment | Report
MiniMoon Thu 18-Oct-18 13:23:13

Meat juices and residue from the roasting tin, history and cornflour. DH and son wouldn't thank me for thin gravy. In this house it has to be properly thickened.

Add comment | Report
polyester57 Thu 18-Oct-18 13:21:16

I live on the Continent, brought up in Scotland. Only do traditional roast a few times a year, most notably at Christmas. Use the juices from the meat, water and Bisto. My family love it, as do all our guests. There never seems to be enough gravy.

Add comment | Report
GrannyGravy13 Thu 18-Oct-18 13:17:15

Meat juices, water from the vegetables, wine and a scattering of gravy granules (beef, chicken or vegetable).

Add comment | Report
Buffybee Thu 18-Oct-18 13:13:55

Meat juices, maybe a Knorr cube, water from drained veg and thickened with cornflour.
All of my family love a traditional gravy.

Add comment | Report
ninathenana Thu 18-Oct-18 13:08:08

Meat juices and granules

Add comment | Report
Fennel Thu 18-Oct-18 12:54:45

I was interested in a comment I read (on here?) that traditional thick gravy is better than the continental 'jus de legumes et viande ' etc. I've been slowly converted to the latter.
How do you make your gravy?

Page 4 of 4 | First | Previous | Next | Last
| Flip | Customise |