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When making dinner in the week that requires a gravy, what do you do?

(37 Posts)
carriedawayannie Thu 09-May-13 15:28:12

On a Sunday I make gravy with the roasting juices.

In the week I use shop bought. I wish I could be bothered to make homemade in the week but I can't.

What do you do?

SacreBlue Fri 10-May-13 08:32:50

<in best Darth Vadar voice> westmoreland "I am your mother!" grin

I also have two secret ingredients in my gravy <smug> (and stuffing AIG - only told my DM about the stuffing ones as she doesn't really like stuffing but ate loads of mine this Christmas <even smugger> and I needed her secret porridge recipe as I get a barrage of complaints from DS that my porridge is "wick compared to Nanny's" sad

Ps <in whispery voice> I always use Knott stock pot chicken when making Tom Yum soup ;)

nagynolonger Fri 10-May-13 08:34:36

I make enough for 2 days if we are having leftovers on Monday.

Always make onion gravy to go with sausages or pies but sometimes make it with veg water and bisto if we have chicken midweek.

YoniBottsBumgina Fri 10-May-13 08:38:35

If your gravy tastes good but looks insipid, add a drop or two of gravy browning.Tiny amounts though!

carriedawayannie Fri 10-May-13 12:49:01

Thansk for the replies. Onion gravy sounds great and will go well with told in the hole I'm planning mid week.

WilsonFrickett Fri 10-May-13 15:05:07

I just deglaze the pan with a glass of something and a couple of small knobs of butter. I s'pose that's more a jus but we don't believe in them in our house so it's a mid-week gravy. I too freeze leftovers. I freeze everything that isn't nailed down, tbh.

PipkinsPal Fri 10-May-13 15:07:42

Boil the kettle. I use value gravy granules and add a sauce to it. Ie mint sauce if it is lamb, apple sauce if pork or redcurrant sauce if red meat. Usually just leave it as it is at it's only me eating it.

WestmorlandSausage Fri 10-May-13 20:03:34

SacreBlue is the secret ingredient in your stuffing your gravy? If so you are definitely my mother! If not, splash some gravy over your stuffing if you are cooking it in a separate tin. Works a treat!

My secret gravy ingredient is redcurrant jelly in the roasting tin. I also use soy sauce or a very small amount of sweet balsamic vinegar instead of gravy browning

SacreBlue Sat 11-May-13 15:53:05

Ooo not tried that westmoreland but will next time! Mine is cranberries, walnuts and extra onion smile I like nice firm stuffing because the boy and i like to have it cold in sandwiches the next day

Gravy is the obligatory Worcester (makes it into lots of my cooking) and juniper berries!

gorionine Sat 11-May-13 15:56:30

Aaaaaaaah Bisto! smile

buildingmycorestrength Sat 11-May-13 22:33:10

Um, Bistro, of course? Doesn't everyone?

buildingmycorestrength Sat 11-May-13 22:33:33

Bisto, I meant, bloody spell check.

mikkii Sat 11-May-13 22:41:41

DH is a chef, that's great when he's cooking, but as far as DCs re concerned shop bought gravy is (and I quote)"fake". DH puts veg under the meat when it's cooking, adds stock and wine, often some paprika or chilli powder and will thicken it with flour or arrowroot.

I use veg water, some wine and granules. Needless to say, any leftovers of his are frozen to make the next batch.....

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