can anyone tell me how to make "real" gravy please??

Answer 1

Take the roasted meat out of the roasting tray and then stir in a tablspoon plain flour into the meat juices ad d boiling water or boiling water from the veg gradually into the flour and stir really well to avoid lumps .Add as much water as you like depending on how thick you want gravy. Bring it back to the boil and then stir in a knob of butter. Add salt if necessary.

Answer 2

Well, I make mine like this.

When roasting chicken, make sure the bird is basted regularly. Then when cooked, lift so that the juices all run out into the baking dish. Transfer bird to a plate and let it sit while I make gravy. Keeping the same baking dish, add some wine or hot water, and a big spoonfull of flour. Stir over a medium heat, making sure it bubbles. The flour needs to cook. I sometimes add a little ground pepper, but if the chicken is cooked with plenty of herbs etc, then the juices should have plenty of flavour anyway.

So really, my gravy is juices from the meat, a little liquid to stretch the quantity, and flour to thicken. Simple and easy, no chemical additives, and tastes lovely.

Answer 3

After the roast meat and vegies are cooked...remove them from the baking dish...also drain out the juices and put aside....(do not clean the roasting dish, it is the residue of fat and cooked bits in the bottom that make up the flavour of the gravy)....sprinkle about 2 level tablespoons of plain or corn flour over the bottom of the roasting dish....now add those juices you just took out and about 1 cup of hot water stirring all the while you are adding the liquids...
(by now you will see a brown mixture slightly thickened, make sure the lumps are all out...transfer this to saucepan and heat slowly to the boil stirring all the time...It will become very thick and rich in beef flavour...add more hot water if too thick....thats it..sounds a lot, but isnt.....Yummo..real food !!...good luck..

Answer 4

Real gravy requires pan drippings from a roast, or from frying chicken or similar. Pour the drippings into a small saucepan and thicken with 2 tablespoons of cornflour (cornstarch) dissolved in a cup of water. Heat the drippings and add the cornflour mixture gradually, stirring all the time. Cook, stirring, until it thickens. Check for salt and pepper, season to taste.
In the case of fried chicken, remove all but about 2 Tablespoons of fat from the pan, leaving the crunchy bits and liquid, and proceed as above.
Don't use wheat flour, it makes lumps. Cornflour is easier to dissolve and always comes out smooth if you stir well.

Answer 5

You need real meat to make real gravy. Add onion, carrot and celery, chopped finely, to the pan in which you are going to roast your meat. After the meat has been roasted, remove the meat and keep warm. Drain off any excess fat, add water, wine or stock from your accompanying vegetables to the drippings and stir to get the bits off the bottom of the pan. Mix some cornflour with cold water and add to the liquid in the roasting pan and stir continuously until it has thickened... or for a richer less healthy option, add cream instead of the cornflour/water mixture. If you want smooth gravy without the roasted vegetables, strain it.

Answer 6

Real gravy is made from the fluids you get when you roast or otherwise cook real meat. So, roast the meat in, for example, a roasting pan. When the meat is cooked, remove it from the pan. Stir in some water.... like a cup or so... add some salt and pepper. While heating the pan, or transfer the fluids (with as much of the stuck on bits and loose meat booggers as you can) to a pot and heat slowly ...in a separate container...mix a spoon full of corn starch with a little water until you get a milky looking mixture..... pour it slowly into the warming meat fluids and stir until it is as thick as you want it.....

Answer 7

You need a couple of dessertspoons of cornflour, a spoon of butter and a little water. (roux) It should be like thick paste. Cook the roux, turning frequentyly on a low heat for a couple of minutes. Pour a little cooked meat juice from the roasting pan, or some stock into it and use a whisk to keep stirring. When that liquid has been taken up, gradually add more and repeat. Bring to the boil and hey presto...real gravy.

The trick is adding the liquid GRADUALLY and mixing well in BEFORE adding more.....this way it won't be lumpy!

You can add a teaspoon of marmite for added flavour if you like.

Hope that helps.

Answer 8

ngredients
1 cup dry white wine
1/2 cup chopped onion
3 cups plus 3 or 4 tablespoons chicken, beef, or vegetable stock, or water, warmed
1/2 cup minced giblet or other meat, or more (optional)
2 tablespoons cornstarch, or a bit more
Salt and freshly ground pepper to taste

Instructions
Spoon off all but 1 or 2 tablespoons of the cooking fat (if there are dark, non-fatty juices in the skillet or roasting pans leave them in there). Add the wine and onion and turn the heat to high. Cook, stirring and scraping, until most of the wine has evaporated, the onion is soft, and the bottom of the pan is clean, about 5 minutes.

Add the 3 cups of stock or water and continue to cook, stirring, until reduced by about half, 5 to 10 minutes. If you have any solids -- such as minced giblets -- now is the time to add them. Combine the remaining stock with the cornstarch and turn the heat to low. Stir the cornstarch mixture into the liquid; it will begin to thicken almost immediately.

Cook, stirring, for about 5 minutes; season to taste. If the sauce is not as thick as you'd like, combine another tablespoon of cornstarch with 1 tablespoon of water or stock and add to the mixture. Cook another 5 minutes and serve.

Yield: 2 cups

Answer 9

Dpepends what you need gravy for-

If it is like chicken gravy. Us the drippings from the frying pan and add alittle flour to it after you have removed the chicken. Add enough till it becomes a paste- alittle at a time

Cook slowly till it browns alittle and then add some kind of liquid. It can be water, milk or chicken broth from a can--- or a combination of eaqch

Cook till it thickens-- that gives you a start- season and htere you go

Answer 10

Ok you've cooked your meat in a pan and what remains are these bits and pieces of what came out of it right. Possibly some oil and you'll want to pour a good bit of that out maybe leave 2 tablespoons of oil. Now add in about and equal amount of flour and stir this over medium heat till it's well incorporated and slightly browned. Now you'll have to add a liquid to this which is usually water. I like to use the water out of boiling potatos if possible as I find this makes a good taste. Another option is stock flavored of whatever you were cooking. Ok add this slowly and stir over med. high heat until it begins to bubbles and turn down the heat to low and stir it till it reaches the desired thickness. It should be creamy and lump free if it isn't run it through a strainger. At this point you may want to add salt and pepper or other spices like onion or garlic salt to taste. A little paprika will make it look darker if it isn't visibly to your liking. This of course is brown gravy. If this sounds like a chore it's sold in jars and pouches of dried mix in the spice isle at the grocery.