How do you make your gravy?

[garlickypotatoes]

Chatting to a friend the other day who said she piles her veg peelings around the meat and then uses the combined juices as the base for her gravy. I usually use meat juices and combine with salted water off the veg. If needed, add some stock, garlic, seasoning, plain flour mixed in water for thickening and a splodge of cream. Others prefer to use gravy granules or bisto or buy ready-made. There's no 'right way'....just whatever works for you!

Just wondering how you make yours?

I save the sweet potato and parsnip water and also the sprout, carrot, and green bean water. When the roast is done I remove it along with the rack from the pan, skim off a lot of fat, put the pan on the hob, heat the drippings, add a little flour, make a roux, and add the veggie water, stirring to thicken. It's always nice. At Thanksgiving we brined the turkey and that gravy was sublime. We're having roast beef today so it will be different.

At Christmas I just buy the Tesco finest pre made stuff. Love it

Jamie Oliver's get ahead gravy . I make it a week before and freeze it. Just add some turkey juices and cranberry sauce. It's the best

Bisto. Because its Veggie so we can all eat it.

Bisto, chopped onion, red wine and meat juices and leave it to simmer for at least 30-45 mins. The best gravy!

Basic gravy - meat juices (stock cube and a cup of water added before cooking + meat juices) tipped out into a pan, splodge of redcurrant jelly added (or mint sauce if it's lamb) and thickened with cornflour

fancy gravy - as above but with a glass of wine/ half a can of cider added

christmas turkey gravy - as above but 5 cans of cider rather than half a can

Yesterday I cooked the giblets with onion, carrot, peppercorns and a handful of fresh Bay leaves. Today I added the meat juices to it, then used flour and skimmed off fat to make roux, and added the stock, gravy browning and a bit of salt while whisking and bringing to the boil. Could bin lunch and just eat gravy. Currently repeating the stock making with the carcass and will reduce it and freeze to make a lot of soup.

I slow cook onions with a tablespoon of butter until basically caramelised. Then I add flour, salt and pepper. Add a stock pot dissolved in water of whatever meat I've used. Add this to pan, along with some marmite. Then add all the meat juices. Allow to thicken and season to taste. Sieve out onions, meat juices etc. and done!

I normally make the Jamie Oliver go ahead gravy but ran out of time so sort of bodged it. I dry fried 3 chicken wings till lovely and brown and added 2 stalks of celery, celery leaves, chopped shallots, rosemary, black pepper and boiled it all up for 30 mins, added juices from the Turkey and a little gluten free bisto and cornflour. Was lush

Today I fried onions and garlic with seasoning. Added chicken stock and the residue from the turkey ninja drawer
Red wine, gooseberry jam, onion powder and thickened with cornflour

Best gravy I have ever tasted. 🤩

Juices from meat, added to veg water (not salted) then bisto. Not very innovative perhaps but it was gorgeous.

Meat juices, wine, often a bit of cream. For taste add, variously, a spoonful of grainy mustard, on rare occasions a little cocoa powder, and usually something sweet - jam, honey, pomegranate r black currant juice or concentrate. For thickening I use beurre maniée - that's equal amounts of flour and butter mashed up with a fork and bound together so the flour doesn't get clumpy when you add it to the sauce.

Take the meat from the tray to rest, gently simmer the juices, veg, garlic before adding red wine and dijion mustard, decant via a sieve into a large jug , skim the fat from the top into a separate pan and make a roux with flour and butter, gently add the remaing juices while stirring all the time.

Meat roasted in a litre of beer with veg. Once meat done, with the veg in the beer and meat stock. Thick delicious gravy. Add some marmite if desired. But that's it. Super stuff.

Bisto or equivalent with some meat juices added.

I beg to differ @garlickypotatoes ...
Chicken gravy(same for turkey or any meat)
brown 1tbsp flour in pan on med low heat
(Move flour with spatula and by shaking pan gently)takes about 8-10 mins. Don't let it get too dark.
add 1tbsp butter and stir to make roux (a paste)
add 1 tablespoon brandy and con't stirring and breaking up roux
ladle hot chicken stock stirring well after each addition and continue to break roux
once at desired consistency you are done
easy peasy lemon squeazy

Meat juice (yesterday’s was with onion/lime/orange/carrots from the turkey), with a splash of port, veg stock then cornflour to thicken.

never bisto.

Juices from meat strained off, skim fat from top and put into a separate pot, make a roux with this, slowly add the remaining meat juice making sure the roux is broken up/dissolved. I tend to add a tiny bit of bistro but for colour and a bit of salt really. It's so delicious. Add water to reach desired thickness.

I don't like adding garlic or red wine to a gravy for a roast as I tend to have so many other flavours going on. For steak I would though.

I used to ponce about with fancy gravy every year. Jamie, Delia, Nigella etc.
Now I use Asda extra special gravy granules and chuck in the meat juices and some Sherry. No one has noticed.

I tend to tart up the bisto; sometimes I add a blob of mint sauce, sometimes red wine, sometimes orange zest. I used to do the whole from scratch thing but I realised.... I just kinda like bisto!

I am a Good Cook. I make my own choux pastry, for crying out loud. But I am buggered if I can make gravy, so it comes in a tub from M&S with meat juices thrown in if I remember, and gets bunged in the microwave. Also who has time to be making gravy during peak veg cooking time???

I like it 🤷🏻‍♀️

Is there a reason you decided to post and tell people their choice of gravely is shit, rather then answer the OP?

We use it because as a pp mentioned, it's vegetarian. It's been a game changer in our house.

Everything out of the roasting tin.
Remove surplus fat. On the hob, add flour and form a roux, pour in liquid(s) of choice and incorporate into roux, scraping up any gunge from the bottom of the roasting tin.
Bubble away gently to cook the flour and until you reach the desired consistency.
Taste for seasoning (can be strained into another saucepan at this point, if required).
Whisk in a couple of tsps of butter to get a shine.
Pour into jug/gravy boat and serve.

Who's gonna make the gravy now?
I bet it won't taste the same
Just add flour, salt, a little red wine and don't forget a dollop of
Tomato sauce for sweetness and that extra tang

not how I really make gravy tho

I cook most things from scratch but gravy is one thing I don't - my family love it thick and love gravy granules! Certainly not worth the effort of making it...