How do you make the best pot of gravy?

Question

I hate when gravy is lumpy, too thick and when its just like brown water. I use "bisto" and "cornflour" however I can never get it right how do you suppose I make it?

Answer 1

Bisto for us, and I put in an extra spoon or two on top of the recommended amount. Then stir like mad.

9 times out of 10 it comes out perfect. Yum! : )

Answer 2

Real gravy is made using the stock and fat of the meat and veg cooked. Though I have my own way of doing it, like you too.

When you put your joint onto cook, fill the pan with about half a pint water, season and cover the whole thing. Cook as usual, then reserve the juices in the pan for your gravy. Also if you are cooking your veg (barring potatoes) save that too.

Crumble two or three stock cubes in a pan, add about two tablespoons corn or plain flour. Season and sprinkle in some dried parsley. Mix with a little COLD water to form a smooth paste.

Pour over the reserved stock water and stir constantly whilst bringing to the boil and thickening. Add water if too thick. I use a whisk. Lower to a simmer and continue stirring while cooking in for about 5 minutes. Taste and season. Then its ready.

Oxo instant gravy is alright if you want to make it even quicker.

Answer 3

I use plain or sr flour,a couple of tablespoons in a bowl,mix to a smooth paste with milk and a little evaporated milk too,a teaspoon of bisto slowly add the juices from the meat and vegetables to make up to about a pint.Makes a lovely creamy,rich gravy.If this sounds like too much work it isn't,if you do it all the time it takes seconds.

Answer 4

This is our favorite...bacon gravy.

Take 2 Tbsp of reserved bacon drippings (I keep some in a tupperware container in the fridge) and heat it up in a small saucepan over med-high heat. Add 2 Tbsp flour and whisk like crazy It'll look lumpy, don't worry. Then get 2 cups of beef broth. While whisking, slowly drizzle a little in to the roux whisk like mad. Then add a teensy bit more broth and whisk. Keep repeating that with more of the broth and you should have a nice smooth gravy. Then just let it cook until it thickens.

If you do have to add more flour, sprinkle it in while whisking.

Good luck, gravy is easy!

Answer 5

First turn up the heat and add some water to your drippings. Scrape the bottom of the pan to dissolve. Add a little butter and preferred seasoning. To avoid the lumps, always dissolve flour or corn starch in cold water first.(Approx. 1 Tbs. to 1/4 cup of water) Then add it to your drippings and keep stirring while your gravy thickens.

Answer 6

Check the label for things like "natural chicken flavour" or "chicken extract", as these are not vegetarian. I am 31 and have been vegetarian for 18 years and my parents still lie to me about the food they cook, because they couldn't be bothered getting vegetarian ingredients. Explain to your dad that you really appreciate him making the pie for you, but that some things like gravy are not always vegetarian. Help him out by Googling vegetarian gravy and tell him what brands to use. Good luck!

Answer 7

I just use bisto best and add the meat juices and water from the veg too.

Just make sure you whisk it like mad LOL.

Answer 8

use oxo or bisto instant gravy their really nice and easy to use.

Answer 9

Make a roux first and use it to thicken.

Answer 10

use the "juices" from the meat you cooked, add tiny chopped onion, cook it down