How do you make proper gravy?!
Answers: Without the use of a packet mix??
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.
go to the store and buy it already made.
What kind of gravy are you trying to make?
make it from scratch..there are some recipes from the internet and cook books
you need granuals with the veg water and meat fat with hot water in a pan on the hob ~ yummy ~
Go to the drawer and get the can opener.
Open the can of gravy. Put it in a saucepan and warm it up. Yummmmmy
use the fat from cooking the meat in a flat deep oven tray. Add a little flour (plain) and mix over the heat to thicken into a paste then add some boiling water, red wine or beer or guinness or stout depending on the meat. You add an oxo cube or stock to flavour. Red wine is the best.....mmmmm nice..
Juices from your meat, fat drained off. Heat up and add any veg stock if your doing veg, if not a drop of wine and a drop of water. to thicken a bit of corn flour mixed to a paste with cold water and add to your gravy, stir till its thickened up. voila - real gravy.
I make it like a roux. Otherwise, it tastes to "flour-ee."
Heat 1 quarter cup of oil in a heavy saucepan until it is SMOKIN.
Quickly - AND I MEAN QUICKLY - wisk in one quarter cup of flour and keep wisking while you mix in 1/2 cup celery, 1/2 cup onions.
Thats a good basic gravy. But you can now spoon this into 4-6 cups of boiling stock (chicken, beef, whatever) for a thinner sauce.
Check Paul Prudhommes Louisana Kitchen cook books. Takes a little practive, but not much. Great books.
Brown gravy or cream (milk) gravy? The key to both is the correct ratio of fat to flour. Too much fat and the gravy will be runny and greasy; too much flour and the gravy will be stiff and thick. It takes practice. I've been cooking for years and sometimes I still flub up. I sometimes cheat and buy packet mixes. They taste great and always come out right.
Add a Tblsp of flour to the pan drippings and let cook for a few minutes to get rid of the flour taste...add a 1/2-1 cup of milk or broth and stir until blended...let simmer over low heat until bubbly...add more flour or milk/broth depending on desired thickness.
Roast desired meat in a shallow dish
Remove meat and allow it to rest
Deglaze the pan previously used to roast meat with a cup of stock, wine or water
Add to deglazed pan approx 1tbs of flour or starch and bring just up to a boil.
One way is to make a roux. A roux is made with equal parts butter and flour. Melt the butter over medium heat then add the flour. You have to let it cook a few minutes to cook out the floury taste. You can cook the roux longer for darker gravies.
Next, add the liquid. Milk or stock are the most common. Add seasonings.
Stir until smooth.
A little known, apparently, trick is that if your gravy is lumpy you can put it through a strainer. Voila!
Use juice from the meat & veg you are cooking.
Make a stiff mixture with cornflour & water (or you can go the full hog using flour, butter & water if you are a complete masochist).
Add the cooking liquids to the cornflour mix slowly & keep stirring.
Add things like worcester sauce or bovril or hebs & spices as preferred once the gravy is at the right thickness. Don't let it boil - just keep it bubbling to make sure it thickens right.
If you have beef juice, after cooking a joint, all the better.
Gravy granules, Beef juice, Bovril, and Arrowroot. My grandkids die for it.
Whatever kind of meat you've fried, after you take it out of the pan, throw some flour into the you just took the meat out and mix it in with a fork until you get it to the desired darkness. Once it's to your desired darkness add some water to it..usually a cup at a time, continue to stir until you get it to the consistency you want. ONce you've done that, cut some onions up in it (if you desire) and season to taste with salt and pepper.
1. Remove the meat and roasting rack from the roasting pan.
2. Add a little boiling water or hot stock to the pan and stir well to 'de-glaze' the pan and get all the bits off the bottom. Add about half a pint of stock/water to the pan and stir well.
3. Mix 2 teaspoons of cornflour in a cup with a little cold water. Put the gravy pan on the hob and bring the gravy to the boil (if your roasting pan isn't hob-proof pour the gravy into a saucepan.)
4. When the gravy is boiling pour in the cornflour mix and the gravy will thicken. You can add more liquid or more cornflour paste to get the thickness of gravy you like.
5. Let the gravy simmer for 5 minutes. You may need to add a little gravy browing (from the supermarket in a bottle - it's actually caramel and just adds colour.)
You can 'cheat' by adding the juices and bits from the roasting pan to a packet gravy, it tastes a lot better than the packet on it's own.
Chop up an onion place in a pan with a little oil and butter. Cook very slowly for 5 min. Add a little brown sugar and stir allowing the mix to go brown. Add a little red wine( or a dash of vinegar )and about a pint of meat or vegetable stock. Simmer for 10 min.
If you want to thicken it mix one or two teaspoons of cornflour with a little cold water and add it to the mixture slowly and stir over a low heat until it thickens. Add salt and pepper to taste. You can serve this with the onions in as it is or use a processor to liquidise.
I always start with a roux, 1/2 cup butter to about 1/2 c flour. I melt the butter first in a saucepan and then add the flour. I do not measure, I go by how it looks. I don't want the roux to be a huge clump, but not too liquidy. I then cook for a minute or so, not sure why, but my mom always said you cook it for a bit.
Then with the heat on medium I add my liquid. I never use cubes, I always use the drippings from my meat and then if there's not enough I add from a can. I stir with a whisk making sure to get all sids of the pan and continue stirring until nice and thick. I then taste and season if needed. Normally I never need to season since I baked my meat with celery, onion and carrots.