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

[carriedawayannie]

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?

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.

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

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

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.

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.

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

Ooo not tried that westmoreland but will next time! Mine is cranberries, walnuts and extra onion :) 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!

Aaaaaaaah Bisto!

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

Bisto, I meant, bloody spell check.

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.....