GRAVY TODAY

SNOWBANDIT

SNOWBANDIT

Active member
My refugees have asked about GRAVY - after having served them a few roasts during their stay.

I kind of struggled to explain my method (which isn't bad - sometimes it is sublime, others a bit meh) ,but the upshot I guess is there are a myriad of ways and preferences.

OBVIOUSLY moms gravy is the best - but I cannot ask her,as basically she rarely know who I am these days :cry:

My Ex-Wife 🥰 made excellent gravy - and I have tapped her up for secrets.

One realises that the basis is meat juices,stock and a little flour to thicken - but meat today has a tendency to be overly lean ( hence I guess why that culinary delight Beef Dripping sandwiches is rare sight - I love them) - so oftimes the appearance a dab of Worcestershire here and spoon of Marmite there helps things along.

What say the aspiring chefs amongts thee say?
 
SNOWBANDIT said:
My refugees have asked about GRAVY - after having served them a few roasts during their stay.

I kind of struggled to explain my method (which isn't bad - sometimes it is sublime, others a bit meh) ,but the upshot I guess is there are a myriad of ways and preferences.

OBVIOUSLY moms gravy is the best - but I cannot ask her,as basically she rarely know who I am these days :cry:

My Ex-Wife 🥰 made excellent gravy - and I have tapped her up for secrets.

One realises that the basis is meat juices,stock and a little flour to thicken - but meat today has a tendency to be overly lean ( hence I guess why that culinary delight Beef Dripping sandwiches is rare sight - I love them) - so oftimes the appearance a dab of Worcestershire here and spoon of Marmite there helps things along.

What say the aspiring chefs amongts thee say?
Click to expand...
My grandad used to use the water from the boiled veg. My mam swears that is what elevated it to the next level. I don't have veg though so never been able to try it out myself!
 
SNOWBANDIT said:
My refugees have asked about GRAVY - after having served them a few roasts during their stay.

I kind of struggled to explain my method (which isn't bad - sometimes it is sublime, others a bit meh) ,but the upshot I guess is there are a myriad of ways and preferences.

OBVIOUSLY moms gravy is the best - but I cannot ask her,as basically she rarely know who I am these days :cry:

My Ex-Wife 🥰 made excellent gravy - and I have tapped her up for secrets.

One realises that the basis is meat juices,stock and a little flour to thicken - but meat today has a tendency to be overly lean ( hence I guess why that culinary delight Beef Dripping sandwiches is rare sight - I love them) - so oftimes the appearance a dab of Worcestershire here and spoon of Marmite there helps things along.

What say the aspiring chefs amongts thee say?
Click to expand...
Mom?
 
If doing beef or lamb, then I roast a halved onion underneath the meat in the oven and then chuck that in with the meat juices, skim the fat and add a little flour to thicken.

Occasionally I might add a little mustard powder or maybe red wine, but for red meat the onion is my go-to not-very-secret ingredient.
 
Google gravy recipe, pick the ones with best reviews, try them out 👌🏻 always how I start off with anything to be honest and then tweak it to how I like it
 
Alexander Supertramp said:
You can put some cheap cuts of meat under your roasting joint as a sort of trivet, provides more juices and a good basis for the gravy


Just ask your butcher for cheap off cuts
Click to expand...
Cool - that is a great tip - I usually use onion and carrot.
Keep thinking about dripping sandwiches now :(
 
I always start my gravy first. Soften garlic and finely chopped onion in oil, then cover with red wine (for beef/lamb) or white wine for chicken.
Trivet of onion carrot and celery under the beef with thyme or rosemary (tonnes of it), and generous covering of salt and pepper for the joint.
Add a stock pot to the reduced wine and then start to add the water from the veggies as you go.
Add all the meat juices when you bring it out to carve/rest, thicken with flour.
For chicken, I always place an onion and half a lemon inside the bird, then add the juice of the other half of the lemon to the gravy.
 
Always have a pile of carrots, onions and a few cloves of garlic under my roast. But you do need to keep an eye on it burning so need to add a splash of water.

Once meat is done, add splash of red wine, stock and make sure you get all the nice bits off the roasting tray by having a scrape. Then transfer all gravy with veg to a pan and simmer. Then squeeze through a sieve. Finally, bring remaining liquid to a simmer again and add a little reserved Yorkshire pudding mix into it to help thicken. Grandma's recipe and has never ever let me down.
 
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Vegan Miso Gravy

We have created a deliciously versatile and umami-rich Vegan Gravy recipe using our award-winning Organic Brown Rice Miso. You can drizzle it on everything from simple mashed potatoes to a hearty Sunday roast or festive dinners.
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I use ordinary mushrooms
 
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