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?

Cook roast on top of a pile of chopped carrots, onion, shallots, celery etc.
When finished , sieve contents in to a pan. Skim fat off, heat, add redcurrant jelly, red wine and a teaspoon of bisto granules, simmer for a couple of minutes, lovely 😍

My go-to port and red wine gravy always receives lots of compliments, so thought I'd share the recipe.

In a cast iron casserole, brown the beef from all sides on high heat, take out the meat and set aside.
Slowly caramelise a ton of chopped shallots or onions (about 2kg for a 3,5kg joint of beef), add 2 tbsp of tomato puree. Fry for another five minutes, then turn up the heat and slowly add around a litre of full-bodied red wine and half a litre of ruby port, letting most of the liquid evaporate before adding the next few glugs. Add fresh or dried thyme, a couple of bay leaves and a large jar of beef stock.
Meat goes back in, lid on, put casserole in the oven, cook on low heat until meat is tender. Take out the meat, strain liquid through a sieve and on high heat, reduce to about 1/3. Add a few spoons of cranberry or plum jam / pepper / Christmassy spices like cloves / some cream (all optional) and thicken by adding small pieces of very cold butter.

@FluffyWinterKittens that sounds absolutely delicious!!!!!!! 😛😛😛

Take the meat out of the pan it is roasted in then put the pan on the hob. Whisk a flour/butter mixture into the cooking juices and let it cook off. Add some white wine to deglaze the pan. Slowly add stock whisking constantly until it thickens slightly.

There’s usually two of us on Christmas Day and the other one doesn’t like gravy. So I get to make it exactly as I like it - Bisto granules, nice and thick, with a few generous squeezes of HP Sauce mixed in.

Comptons gravy salt and flour slurry. Add to meat juices and veg water.