Can I make gravy out of this? Quick answer appreciated!

[Grimchmas]

I'm having roast dinner tonight and i want gravy with it (obviously!)

Thought I had gravy granules and I don't! Can't nip to the shop.

Will a stock cube and cornflour make an OK gravy, or will it be disgustingly salty?

Edited to add: No meat juices! But I am boiling/steaming veg so I have "veg juices"

Do you have any meat juices and / or water from cooking veg, to add in?

Do you have a roast meat? Can't you use the juices, and cornflour then add stock?

Juices, and a bit of stock cube plus cornflour will be fine.

Sorry should have said I've got no meat juices (we're having pies!) But I do have veg water

I melt butter or use meat juice, add plain flour to make a roux, stock cube dissolved in water and a teaspoon of marmite/yeast extract. With lamb I may add a bit of mint sauce and with pork, apple sauce to the gravy.

Yes if you add the stock cube to the meat juices that you get from the roast - that's much nicer gravy than gravy granules!

Take your meat out when cooked, leave the juices in a pan and stick it on the hob, add your stock cube and a glug of wine if you have it (Worcestershire sauce if not) and whisk. Add cornflour (dissolved in a bit of the juices) to thicken while it's cooking - it will be lovely!

Do you have an onion?

Chop and fry, add veg juice, bit of mash veg, seasoning. Blitz

Yep, it won’t be salty but it will be pale without gravy browning.

ingredients of gravy are:

fat
flour
stock
browning
worcestershire sauce

the fat is ideally meat juice but you can use butter or whatever instead, make a roux, add stock (cube plus vegetable water). Can add other ingredients but that’s basically it - no need whatsoever for ‘gravy granules’, I’ve never bought them!

Thanks folks!

Use your veg water. Add stock cubes and flour. Add fresh rosemary and basil if you have it along with red wine abd reduce

It will be fine. Slosh of wine even better.

Brown some onions to I mprove the colour of your thickened stock gravy. And the flavour.

Add a dollop of marmite.

If I'm making gravy I do it this way: Brown a finely sliced medium sized onion in about 10ml olive oil until pretty dark. Add a pinch of sugar to help the process. Add dried rosemary and/or thyme for preference (or fresh if you've got it). Then add a heaped ish tbsp plain flour and stir browning that a bit too. Then add about 50ml red wine or sherry or vermouth and stir quite vigorously. Then add about 400 ml of stock that you've just made by dissolving a cube (or stock pot) in boiling water. Pour in a bit to slacken the roux further and then chuck it all in and bring to the boil. Then simmer for about 20 mins. Add meat juices if you've got them and want to.

I'm pretty sure this is a recipe that I originally got from Nigel Slater (probably Appetite) and adapted. I use it because I cannot be arsed with scraping meat juices on a roasting tin over a hob to try and get a gravy together. Works with any stock I typically use veg or beef or chicken. Sorry about all the 'abouts' when it comes to measures, I have made it so often I do it by eye so I'm trying to roughly guess what they are!

Whatever you do, enjoy your pie 🥧 🙂. I've currently got a winter minestrone on the go and it's time to add some shredded cavolo nero and bung the pasta in.