how to make gravy

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Lindt21 | 09:36 Tue 14th Nov 2006 | Food & Drink
6 Answers
how can I make a decent gravy, I only tend to cook for two so don't cook whole chickens or joints of meat often (so don't have the meat juices to use) but tend to make roast dinners from lamb steaks, pork chops and chicken breast but would like to make a better gravy other than just using gravy granules which I currently do? any suggestions would be gratefully received.
Thank you


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whatever you use to cook your meat in (frying pan, oven tray etc) will catch the juices from the meat, even if there arent many. Chefs 'de glace' the pan, which basically means they use some liquid to stir in with the meat juices.

when the meat is removed, heat the juices either in the pan or on the tray by using the hob. then add a bit of flour to soak up the juices- make sure you stir it so it doesnt burn but dont add too much. when all the juices and flour are mixed and look like thick lumpy wallpaper paste, then add some of the juices from any veggies you've cooked.

(If you dont have veg juices, use some stock but juices from a mixture of veg are best - e.g carrots, potatoes, peas, greens etc.)

Transfer your basic gravy to a saucepan and gently heat while whisking to get rid of any floury lumps. the flour will start to thicken the gravy, and then use a little bit of gravy browning to add the colour to the gravy. taste and season with salt and pepper if needed. then simmer to cook the flour but dont boil it.

If you want minted gravy, add a little bit of thick mint sauce to the gravy at the end and heat through so the flavours infuse.

It sounds difficult but it really isn't and tastes so much better than granules which are the root of all evil in my books ;-) hope this helps - good luck!
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Well, when I'm being lazy I tend to use granules too (Oxo), but I pour it from the jug into a pan and add a teaspoonful or so of tomato puree and quite a bit of ground black pepper. If it's not too much trouble, I fry just a little finely chopped onion or shallot in the pan first. You can always add a splash of red wine, too. Thicken with cornflour if you like it less runny. Stir in the juices from the meat at the end. Nobody will complain about your gravy. Experiment!
Crumble one oxo cube into a jug, add 1 heaped teaspoon of Bisto Gravy Powder, few drops of Lea & Perrins and a dash of cold water. Mix together into a wet paste, add the water from the cooked vegetables into the jug stirring all the time. Pour into the tray or pan used to cook the meat. If meat was grilled spoon some of the juices in the grill tray into the gravy and pur into a pan. Heat the gravy still stirring. As it cooks it will thicken. If it becomes too thick add small amounts of the vegetable water stirring all the time. when it has thickened and is bubbling slightly it is ready. Use the different oxo cubes for different meats.
I always use a Schwartz mix they do beef , lamb, chicken and onion. I have had many compliments on my gravy!!! Each sachet costs about 55p and makes half a pint.

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