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?

Yes homemade.

And yes I judge people that use Bisto.

Me! Always homemade.

Always homemade by DH.

Homemade.

Juices from meat
Water from veg
Red wine
Mustard
Wee touch of marmite

It's just making work for yourself, homemade gravy. It's only lubrication for the potatoes, why knock yourself out over it. It's like people who make their own Yorkshire puddings. They're 12 for a quid, put your feet up. Meh.

Yes if it needs perking up, marmite.

Bought yorkshires

If you could buy bought gravy that tasted as good as homemade then maybe, but even that fancy stuff from Waitrose isn't a patch on it, let alone Bisto. Gravy making is my favourite part of doing a roast.

Homemade but with added Bisto powder (made up to a little paste with cold water before adding to the boiling juices/potato water/wine mixture). I can do it from scratch but I quite like the version with added Bisto. Redcurrant jelly gives it added richness sometimes.

Homemade, it's virtually done anyway from the meat juices and roast veg etc. Just add cornflour/ water / wine if have. Mix

I used to make home-made gravy, but now keep it for Christmas day etc. I think it is relatively quite a lot of bother for often middling results. On an ordinary Sunday it is Bisto and enjoyed by all...

Homemade, sometimes need to put it through a sieve though, but that's when i've been interrupted and not concentrating...like today when DD got hold of scissors and told me she was giving DS a hair cut....!

Always homemade here. It only takes a couple of mins.

I really don't like Bisto.

but captain by the time my kettle is boiled to make Bisto* I will have made my own gravy! also isn't it weird having gravy that always tastes the same whatever kind of meat you have cooked?

*i have a slow kettle
**i don't know how to make it

i don't bother removing the fat so mine is not the best; -
-remove joint from roasting pan
-heat roasting pan on fairly high heat and stir with metal spoon scraping up the bits in the pan and mixing everything in together (we always roast veg with the joint so there will be bits of onion etc in there)
-sprinkle over a spoonful of flour and stir/scrape again while it bubbles
-add juice (I have a lot of teetotal friends)
-heat and stir until looking a bit thicker/too hungry to wait
-pour into jug through a sieve.

You need to scoop out the fat and just keep the meat juices. Veg water and bisto for me.

It tastes different depending on what meat juice I've chucked in with it. Chicken juice poured into it makes it taste lovely.

CaptainAnkles. You could not be more wrong. You could try, but you would not succeed.

Everything - meat, potatoes, yorkshires oh all right vegetables - is merely a vehicle to get gravy to the mouth.

Apart from puds. Those are vehicles for the custard. Of course.

Home made for me!

I make some vegetable stock and add the meat juices

tyne-teas.blogspot.co.uk/2013/11/gravy-from-home-made-stock.html

Ooh am going to try onions with the skin on

Use this and it's easy!

It's kind of like making a roux for white sauce. Unless there's a huge amount of fat I leave it all in the roasting tin with any meat juices.

Add flour (or cornflour - one of my kids is gluten intolerant) & mix it up well with wooden spoon. Turn on the heat, & as it starts bubbling & thickening gradually add water saved from cooking veg, & keep stirring - as it heats you can get all the sticky slightly burnt bits off the bottom of the tin (we always use stainless steel roasters, it's easy with those to see what's there).

Once there's enough gravy leave it to simmer (stirring occasionally) for at least 5 mins to get rid of floury texture.

Always home made here. I put some thinly sliced onions in with the roasting joint to help get a good rich dark colour for the gravy, use stock and a very large glug of red wine, port or sherry type wine, lots of pepper, and whatever fresh herbs are to hand.

I roast a whole garlic head in with the meat and often squeeze some of that garlic pulp into the gravy, or add a good spoonful of redcurrant jelly which is good with pork and lamb, or if I've stuffed chicken or duck with lemons or oranges, I press them into the gravy also.

Also a good dollop of whole grain mustard or horesradish can liven up a dull gravy. Just before serving I whisk in some butter for a good glossy finish.

Asda chicken gravy. Even on beef.

Im of CaptainAnkles school of thought. Time is more precious than potato lubricant