Making Gravy

[honkytonkgal]

Anyone still do this the traditional way or have we all turned to gravy granules, would appreciate some good tips on making gravy.

Thanks.

[cassimer]

We save the stock from the vegetables through cooking. When the meat is resting, take the used cooking tray and put it on the hob, with the veg stock. Add some rice flour disolved in water (stir like crazy), then boil to thicken. Add salt, pepper and any other flavourings required, gravy browning to colour, and a small knob of butter to make it glossy. Strain If required. yum

[rogerthomas]

Ditto.

[waimarie]

Instead of gravy browning, try a couple of drops of dark soy sauce.

[mindimplode]

I know this may seem excessive - but this is PROPER gravy - french red wine jus.

Get bones from a butchers - chicken, beef, pork, anythin really. They sell them well cheap cos they're useless for anythin other than this. Get an array of veg stuff - cheaper the better, you need lots - leeks, onions, celery, carrots etc. (if you are preparing a big meal just throw all the cut-offs, shavings, peelings and stuff in there aswell.)

Roast all the bones in an oven for 2 hours then put them in a BIG pan with all the veg. Add (cooking) red wine tomato puree, garlic, salt and pepper. Top up with water and leave to simmer for 8 hours. When the fluid has reduced (the water has evaporated) to about halfway, strain the bulky bits out and continue to reduce the water further.

The orangey-brown fluid now needs to be passed through a sieve to remove the smaller impurities.

Scim off any grease lying on top of the fluid.

Reduce further until this gets to gravy consistency. If you want, you can reduce it even further until it becomes tar-like. Hey-presto - the worlds most elaborate marmite!