how do you make proper gravy?

Answer 1

This is the way i have made gravy for over thirty years and my grandma showed me.
I always use oxo cubes and I first of all crunch three up into a sauspan and add two tablespoons of cornflour add some water and mix into a paste. How ever thick you like your gravy will depend on how much cornflour you put in dont put loads in or it will taste powder like so two tablespoons is enough.
I then add the potatoe water once the potatoes are cooked. Mix as you pour it in and put on stove to heat up the gravy tastes great with potatoe water as it has the flavour in it from the potatoe/water/salt.
i never put the juice of any meat I have cooked as it will make it fatty and not taste so good.
So oxo/cornflour and potatoe water is the way i make it and everyone loves my gravy.

Answer 2

Remove the roast from the pan and most of the fat that has come out of the joint. Turn on 2 hob rings and place the roasting pan over them. Add a tablespoon full or so of flour and some more stock with water and boil hard stirring all the time. You could add white or red wine depending on the type of sauce. If you want a creamy gravy add creme fraiche and mix through.

Serve in a heated jug or gravy boat.

Answer 3

Depends what sort of meat you're roasting. My quick approach makes a great gravy:

Once your meat is roasted, pour off all but 2 tbs of the grease from the pan, but try to leave the other drippings behind as they provide most of the flavour. Add 1 cup of stock to the pan -- chicken stock if you've cooked a chicken, beef stock for beef, etc. Can also use a veg stock. Quick stock: Knorr boullion cubes -- quite tasty. Bring to a boil and season with salt, pepper, a pinch of garlic powder and any other herbs you like. Mix 1 - 1 1/5 tbs of cornstarch with enough water to disolve it. Quickly stir this in to the boiling gravy and it will thicken as it cooks. Serve and enjoy!

Answer 4

Take the juices from the roast meat and add to some vegetable stock (or water used to boil vegetables) in a saucepan. Then mix some cornflour with a little cold water to form a paste and add this to the mixture while stirring over a low heat to thicken. within a few minutes you should have the perfect gravy.

Answer 5

Melt a few tablespoons of butter. Remove from the heat and add a tablespoon or two of flour. Stir. It should have a thin paste-like consistency. Return to the heat and cook for a minute or so to cook out the raw flour taste. Add your broth (chicken or beef). Bring to a boil. Taste and add salt, pepper, gravy master, bouillon to taste. If gravy is too thin, mix together some cornstarch and water and add. Bring to a boil. If too thick, add some more broth.

Answer 6

After the meat is fully cooked, strain out some juice (stock) into a sauce pan, blend 1-2 tsp cornstarch (I use Argo brand) or you can use ordinary flour, with equal amounts of the stock, you can also mix with milk or water. Mix well as to get out all lumps, heat the saucepan of stock to just barely boiling, then add the cornstarch mixture by pouring in slowly. Continue to stir using wire whisk or fork, to prevent lumps, when thickened to your desire, remove from heat and serve! I also season with bouillon cubes, salt pepper, garlic etc, depending on what I am making. Good Luck, and remember practice makes perfect, my first gravy was nasty!! Ha Ha!

Answer 7

Mum's Gravy

-You can use stock cubes, granuals, whatever...
usually chicken stock-cubes for chicken etc

- So stock cubes added to juices from meat and water from
your cooked vegetables.

- Bring together in a tin tray on the cooker hob,
heat up, while stirring (usually the same metal tray your
meat was cooked in.) And this should thicken to your
chosen consistency. Some people like thick gravy,,
some like runny.

-Water from the cooked greens can be nice and healthy too.

- Add more granuals to taste, or to thicken.

- I sometimes add cream or full fat milk if you
want the creamy look.

- When doing bangers and mash, add onions, which have
been previously tossed in with cooking sausages.

Technical stuff huh!*

Answer 8

For turkey, roast, ham, anything that is roasted: mix either flour into hot water or corn starch into cold water in a bowl, i prefer flour (Wondra is a very fine flour that does not leave lumps!) and mix this into your broth. Stir it constantly until it begins to boil. The thickness is up to your discretion, I think it is usually like 2-3 Tbsp of flour to a cup of broth. Too thick? Add hot water or milk. Pan grave, like for fried chicken, I mix the flour into the grease in the frying pan. I then add hot water and some milk until the desired consistency is reached. Never had a recipe! Country cooks just mix and do it! It takes practice, but now my dad prefers my gravy over my mom's!

Answer 9

Mix the juice from roasted meat (or strong stock) with some water and flour over a low heat. Use a small whisk or fork to stop it getting lumpy.

Answer 10

for real gravy you are supposed to use the dripping from the roast,mixed with a couple of teaspoons of cornflour or normal flour, i use the juice from the roast and bisto plus a splash of wine.it is always very tasty.