How do people make gravy

[claret3189]

My grandmas gravy was so yum. My gravy just tastes pretty standard from gravy granules. How do you make yours do you have any tips

With the drippings, plus some stock and flour.
I take the chicken out of the roasting dish leaving behind the fat, and put it on the hob, add stock and flour to thicken.

Keep the juice from whatever you’ve cooked. Ideally let it cool & skim the fat off the top. Add balsamic, bit of red or white wine (dep on beef or chicken etc) bit of Dijon mustard, use a low heat to thicken it, stirring constantly.

I use the juices from the meat and stir in some plain flour to make a paste. I cook the four off for two minutes. Then I slowly add water whisking as I do it to stop lumps. Then I add a stock pot for whatever meat I have used. I also add some gravy browning. If it gets too thick as it cooks over the next few minutes I add some more water or stock from the veggies. It is rather gorgeous!

Gravy granules are a bit of a last resort or to stretch it out, sorry.

I always add an onion to whatever meat I am roasting. Then at the end I remove onion and meat from the roasting tin, slosh in some wine, season, and reduce on the hob, giving the tin a good scrape. I then separate off the fat using one of those jugs. I don't use any thickener.

That's how me and DH love gravy, but gravy is very personal!

Yeah, use the roasting pan to make the gravy if possible, add flour and some water (vegetables water if you have it) give it a good heat up and scrape up all the delicious bits from the pan.

Of you can resist and onion with the meat and use that too in the gravy.

Add the juices from the rested meat.

Blitz it all up of you're using the aforementioned onion

Strain of you like..

Add salt!

I make theeee best gravy. This is according to my family, anyway! Good enough for me. I roast chicken on top of a leek, red onion, whole garlic, carrot, chopped. When cooked take the wings from the chicken, mash it all in on the hob, add flour, cook in, add chicken stock, little by little, thyme leaves, seasoning, small glass of white wine, keep stirring, then strain through a sieve. Utterly delicious.

Make a roux, add the juices from the roast after skimming off the fat, thin with stock and/or water I've cooked/steamed veg in.

I like the idea of experimenting with wine, balsamic etc but we eat roasts so rarely I generally forget!

Thanks everyone excited to give these a go sound fab

Juices and glazes from the roasted meat, stock, flour, fresh sage and rosemary, pepper.

If I'm making gravy for sausages and I don't have any decent stock in, I use Oxo cubes, gravy granules, shedloads of fried onions, sage, pepper and a big knob of butter.

Same as everyone else really - and yes if for sausages or other things where Youve not roasted a joint etc. Sliced red onion, fry off with a spoonful of brown sugar, then the usual spoon of flour, cook for a minute, then slowly add stock, being to the boil and reduce.
Now I want gravy

What ever I am an roasting I put it on a layer of chopped carrots, celery and onions. Asda bit of water. Then after the meat is roasted the tray goes onto the hob. Mash the veg and add in a few table spoons of flour and get the tray clear of stuck on bits. If you don't have freshly made stock , Add in a stock cube or pot and then slowly add water whiskng all the time. Splash of fish sauce or Worcestershire for umami . Season. Then pass through a sieve. Easy and always delicious.

Then I use the bones or carcass and make more stock for the next load of gravy.

Get a roasting tin that can go on the hob.

I always roast a large onion or 2 in with the meat cos they're yum.

Get meat and onions out foil over to rest.

Pour off excess fat. You want to try and not lose any yummy brown bits that might try and escape. A little fat is better than not enough brown.

I use oxo cube in boiling water for stock.

Bung it in the pan.

Next where I veer from others and my mum is a teaspoon of cornflour mixed in a bit of cold water. Chuck that in and stir. Then heat on and get the stuck on tasty bits up.
Simmer for 5 or 10 mins while you get the other stuff out.

Sieve if you need to.

Yum.

Whatever you do, do not put in on the heat and then add the thickening flour/ cornflour as it cooks in lumps rather than mixing in an thickening.

Good luck!

These all sound fab

Also watching as my gravy could do with improving, thanks OP!