Anyone got a recipe - I do have lots of herbs & spices, and some dripping - will oxo cubes make an ok substitute. Going with meatballs so will have chopped onions included
soften onions in butter (or dripping) - don't brown or burn them, when they are nice and soft add stock - oxo is fine, let it cook away & season to taste. If you want a thicker gravy then add a little cornflour mixed with water
soften onions in butter (or dripping) - don't brown or burn them, when they are nice and soft add stock - oxo is fine, let it cook away & season to taste. If you want a thicker gravy then add a little cornflour mixed with water
After roasting meat, i keep all the juices and then, in the roasting tray, i throw a good few cloves of garlic, rosemary, mint and thyme, shallots....squashed up, a good few glasses of red and/or white wine, stock and then a few teaspoons of plain flour to thicken.
Heat and simmer and stir continually.
When nice and thick (add more flour to thicken....more water to thin) sieve into a serving jug to remove all the bits.
To make gravy I use cornflour and cross & Blackwell gravy browning which is hard to source but it is still available. I use meat juices and water from the potatoes or veggies. If not enough flavour add an oxo cube
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