Right - I want to know how many of you make your own gravy when you cook a roast dinner

[CurlyhairedAssassin]

I just can't make home-made gravy. DH can, it's lovely and thick and tasty and we use the same method.

I'm not keen on using Bisto. Only for stretching home made gravy out to go further. On it's own it just tastes fake and has a wierd texture, to me.

So come on, own up. If you do a roast for just your immediate family, what type of gravy do you make?

Home made every time!

Home made

I use Bisto.

I do half and half - use the meat juices /veg water and then a few spoons of the bisto in a jar.
I do homemade everything else and can't be faffed with going the whole hog on the gravy.

Home made

I always make gravy. I can't see how you couldn't when you have juice from the meat, veg water (or wine / water if you steam veg). All you need to do is thicken with a bit of flour and add seasoning if necessary.

A friend if mine had been brought up veggi and took to eating / cooking meat when she left home. She really didn't know about gravy through never having seen it made. Once shown, she couldn't believe how straightforward it was.

Hmm.... Half and half could be doable. It would rescue my watery, tasteless, fatty gravy, wouldn't it?

Ahhhhhh bisto.

I put in loads of pepper and use the veg water

Home made every time!

I cannot make gravy from scratch. I've tried and tried but it's always turns out horrid so it's Bisto in this house.

If anyone has any fail safe recipes/techniques I'd love to hear them!

Bisto red gravy granules but with meat juices added to it. Can't be arsed with all that flour and water nonsense.

Home made every time.

Put an onion, garlic, carrot and celery in the roasting tray. Roast the meat

Take the meat out, drain off any excess fat, add some flour, stir.
Heat up, add a splash of wine and some water. Bring to the boil, simmer
Pour through a sieve into a saucepan. Press as much of the veg through the sieve as you can using the back of a serving spoon

Heat, stir, decant and serve

Fab every time

Home made with an added stock cube. It's the most important part of the meal.
Btw I make chicken gravy using apple juice. Give it a try - it's amazing.....

Homemade, roast with veggies in roasting pan, wine to deglaze, corn flour, add stock then sieve

home made. Bisto is repellent.

Homemade.
Scoop fat out
Flour in
Whisk
Add splash wine
Stock
meat juice
AND WHISK FOR A BIT

Home made here.

I chuck an onion in the roasting pan about 1hr before the end. When finished cooking take the meat out put the tray on the hob at a v low heat, add boiling water (from veg) and some flour (best way to mix the flour ans water is use a cocktail shaKer), then use a metal holey spoon to scrub all the tasty bits off the bottom of the pan. Leave to simmer for a couple of minutes, stir/scrubbing regularly.

Most problems solved by leaving it to simmer for longer, adding more water if getting too thick.

Do you guys add oil to the meat? How do you end up with juices and not just fat?

Home made. But it's DH who makes it, not me.

Lem, rest meat on a tray. Then the juice comes out. Then add

Home made, Bisto just reminds me of school dinners. Ingredients vary depending on the quality / quantity of juices but I use stock as the bulk liquid, perhaps redcurrant jelly or mustard for a bit more depth. Also a spoon of caramelised onions from a jar, either homemade or Waitrose caramelised onion chutney.

I make it myself.

Put chopped onion (leave the skins on, as they add brown colouring to the gravy) carrots, celery, and possible garlic and/or leeks in the pan with the meat. Put a bit of oil on them.

Roast with the meat.

When the meat is ready, take it out of the pan, and put it somewhere warm to rest, under some foil.

Deglaze the pan with some wine, perhaps, and some water. I tip this lot into a seive, and catch the liquid in one of those separating jugs, to drain off the fat, but if you don't have one, catch the juices, and skim of most of the fat.

Pour the liquid, minus the fat into a saucepan, and then push the vegetables through the seive with a wooden spoon, until you get bored are left with only skin and fibres. Then, heat the gravy, and season to taste. I thicken with a bit of cornflour, slaked in water, but that may be controversial.

Oh, yes, forgot that you also add the juices from resting and carving the meat.

Bisto I hate homemade gravy.

A bit of both. Fry onions, add the meat juice and an oxo if needed, then thicken with original bisto.