do you use flour to thicken gravy?

[crisgal]

i always use cornflour but have ran out - do i just do the same thing? Dissolve in some water and add to the boiling stock?
Thank you

[Androcles]

Used to be the traditional way, Crisgal. Mix some flour with the juices from the meat, and pour on the vegetable water and stir over heat to make traditional gravy - some add gravy browning or one of the proprietaries such as Oxo, Bisto or Bovril....

[I.Don No]

that's not the best way.....

add some plain flour to some of the meat juices (that's if your'e doing a roast) and mix this well together to form a roux...fancy name for it!....stir it round for about a minute over a medium heat and then gradually add some hot stock gradually whisking all the time and it will thicken...

failing that break out the bisto best...lol

[crisgal]

i understand the roux technique, but have already mixed my meatjuices with the stock - as i didn't realise I'd ran out of cornflour!

[Androcles]

In that case, make up the roux with a bit of fat of some sort and then stir into the stock + meat juices and whisk like mad!

[crisgal]

i've got me 'mergency gravy mix on stand by!

thanks ♥

[ayabrea38]

I saw something that may come in useful,cannot remember for sure but I think it was Rachel Allen.She mixed melted butter with flour(roux style)cooked it for a few minuted then let the thick paste chill.She said you can keep this in the fridge for weeks,then when you need it,take a lump of it and add to your stock.
Haven t tried it,but in theory it sounds great!

[ummmm]

I seen that ^^^^

[Bobbisox]

I use gravy salt like my Mum did mixed with some of the Yorkshire pudding batter, it is lovely every timr x

[crisgal]

yes, i have heard that about roux too.

That's interesting, bobbi, so you're adding flour and milk to the gravy?

[sreejaa]

i wont add any flour ..
It will reduce the taste if u add so ..