Fifty Shades of Gravy?

humbersloop | 20:38 Fri 19th Oct 2012 | Christmas

26 Answers

How's yours
au jus, with a lovingly prepared stock to lightly deglaze the pan, followed by a gentle reduction?

Bit of bisto, (described by the assisitant in our co-op as "that brown stuff that comes in a brick"), stock cube/oxo and some dried mixed herbs?

Granules, and a kettle of boiling water?

And is the critical reception "mixed"??

Abolish Christmas

Roots with your roast - where do you stand?

Answers

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ttfn

Best Answer

Of course, a dash or two of decent wine will always help, one can even add it to the gravy ;)
♫
Slow down, you cook too fast, you've got to make the meal a repast
Just kickin' down the flour's starch, lookin' for fun and makin' gravy

Feeling gravy

Hello meat juice, what's cha knowing, I've come to watch my pan deglazin'
Ain't cha got no thymes for...

21:37 Fri 19th Oct 2012

Go To Best Answer

B00

"described by the assisitant in our co-op as "that brown stuff that comes in a brick"

Was that me?

sherrardk

I can't make gravy for toffee (but I can make fab Yorkshire puddings if I have to).

humbersloop

Question Author

no boo, this one's too young to flog booze

humbersloop

Question Author

hold fire sher, your thread will come.

EcclesCake

I'm a from scratch kind of girl including homemade stock when I can.

I absolutely loathe bisto/gravy granules.....bleuuurghhh!!!

humbersloop

Question Author

apols, op should also have said recipes please, tia

sunny-dave

A girl after my own cooking spoon eccles - oxo/bisto are unnecessary and gravy granules are inedible.

sunny-dave

Deglaze the roasting pan with some decent stock (sprout water works OK at a push), boil hard and reduce, strain if you must. A drop of balsamic vinegar doesn't hurt, sometimes the teensiest dribble of tabasco makes a nice change.

As a variant (especially with chicken) I might chuck a bit of cornflour in the roasting pan with the juices and make a sort of runny roux, then whack some white wine and stock in and stir like buggery.

EcclesCake

Recipe....

Remove meat from roasting tin.
Pour off excess fat but not the juices leaving a tbs or so of fat.
Add flour and whisk into remaining fat.
Slowly add alcohol, beef/lamb=red wine, pork=cider, chicken=sherry or white wine.
Add stock and whisk all to incorporate. Leave to simmer and thicken lightly.
Add additional flavourings, e.g mustard, horseradish, red currant jelly, herbs depending on your roast.

humbersloop

Question Author

get a small whisk dave, really works much better than stirring

sunny-dave

I whack it with Billy Blender if it shows any signs of awkwardness ...

ttfn

humber ^ love that answer :)

Will dave still be speaking to humber?

Don't miss next week's exciting episode ....

humbersloop

Question Author

eccles

would you like to come and live here?? we'll be no trouble at all..

ttfn

When cooking a roast dinner I like to par-cook my root veg in a pressure cooker. The liquor from the cooking is excellent for gravy, gives a really concentrated flavour. i can also add celery hearts on top of potatoes, parsnips, carrots and swede - all cooked in one pot for just a few minutes.