Gravy using meat juices?!


Question: hi.i'm looking for a recipe for gravy using the juices of roast pork.those ghastly granules make me sick.please help


Answers: hi.i'm looking for a recipe for gravy using the juices of roast pork.those ghastly granules make me sick.please help

My mum makes the best gravy, here it is

Add a couple of tablespoons of flour to the meat juices and stir until smooth, add some stock (if pork use chicken or beef stock, makes no differenence) and stir until thikened.
Add a glug of red wine if you've got some handy and if available a dollop of redcurrent jelly or similer. This sweetens it to add extra flavour

Actuall measurments aren't necessary.

good luck


p.s if your unsatisphied with the colour add some gravy browning.

xx

just mix some of the juice with some flour until you reach the thickness you like if you don't have enough juice just add some water and seasoning

I usually put the drippings from the roast in a pot then I mix about 1 tbsp of cornstartch in about 1/2 a mug of cold water and stir it up really good. I bring the drippings to a boil and then add the cornstarch mixture. Whisk it around to get rid of lumps , it will thicken up nicely and then it is done.

Add flour butter wine, seasonings of your choice. Cook them all together. I didn't do this but my bro did and i was amazing. I to hate the ghastly granules.

Mix two tablespoons of flour with COLD water, then stir the paste into the drippings ... that will cause you to get a slightly opaque gravy that will thicken nicely ... if it's too thick, add a bit of water, if too thin, mix some more flour and water ... but DO NOT add too much flour, or you'll be able to taste it. You can also use corn starch, but it will be slightly sweeter and the gravy will be 'clear' and not 'creamy' looking. You can also add milk for a creamier look ... mix the flour or corn starch with cold milk too, so you can 'taste the cream' and not the thickener.

Start with a rue- heat the fat & flour until you have a thick paste. Slowly whisk in the juices, about a 1/2 cup should do it, bring to a boil, then add water/milk/beer to achieve the desired consistancy. Season with salt & pepper to taste.

Basically you just add flour and water to the meat juices, until your liking. You can add seasonings as well.





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