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Good gravy recipes |
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#1 |
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Forum Member
Join Date: Jan 2007
Location: Elland Rd
Posts: 6,142
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Good gravy recipes
Im looking for a good recipe for gravy.
I usually make it with meat juices and slightly sweetend juices from veg. It's yummy. I don't think my MIL will like it though. Any tips for making a really tasty gravy? |
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#2 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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I use the meat juices,water and flour and mix together little by little.
Sprout and vegetable water can be used too. |
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#3 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Quote:
Im looking for a good recipe for gravy.
I usually make it with meat juices and slightly sweetend juices from veg. It's yummy. I don't think my MIL will like it though. Any tips for making a really tasty gravy? As you do above, but maybe add some red wine & a teaspoon of coursegrain or dijon mustard? Delicous, even the kids like it! |
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#4 |
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Join Date: Jun 2002
Posts: 52,176
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As above plus cornflour to thicken.
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#5 |
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Join Date: Jun 2005
Posts: 12,381
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Quote:
As you do above, but maybe add some red wine & a teaspoon of coursegrain or dijon mustard? Delicous, even the kids like it!
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#6 |
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Forum Member
Join Date: Jan 2007
Location: Elland Rd
Posts: 6,142
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Quote:
As you do above, but maybe add some red wine & a teaspoon of coursegrain or dijon mustard? Delicous, even the kids like it!
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#7 |
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Join Date: Jul 2004
Posts: 4,695
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Quote:
I do that too. If its lamb I will sometimes add a little redcurrant jelly, or for turkey how about a spoonful of cranberry sauce/jelly?
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#8 |
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Join Date: Jul 2004
Posts: 4,695
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Quote:
Might try the teaspoon of wine. Good idea, Thanks
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#9 |
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Join Date: Jan 2007
Location: Elland Rd
Posts: 6,142
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Quote:
No! A good glass full more more like!
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#10 |
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Posts: n/a
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Quote:
Might try the teaspoon of wine. Good idea, Thanks
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#11 |
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Join Date: Jan 2007
Location: Elland Rd
Posts: 6,142
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Quote:
A bit more than a teaspoon of it gets better results.
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#12 |
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Join Date: Jul 2004
Posts: 4,695
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Quote:
Sorry, missread your post. Miss out the teaspon of mustard and stick in a pint glass of red wine you say
![]() ![]() If you do use wine though, make sure you cook it out for a few minutes just to burn the alcohol off, for no other reason than it tastes awful if it's not cooked out... |
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#13 |
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Posts: n/a
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#14 |
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Forum Member
Join Date: Jan 2004
Location: Scotland
Posts: 1,010
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I put bits of onion in with the meat when it's roasting and then mush it with a hand blender and seive it into the gravy, as well as a few stock cubes and a bit of wine.
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#15 |
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Join Date: Jan 2005
Location: Essex Baby Yeah !!
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Sorry to hijack the thread. I didnt want to start another one.
could someone tell me where I went wrong? I cooked the beef. but added onion and garlic whilst I cooked it. Once the beef was removed from the pan, I added water and 2 glasses of red wine (a merlot) added a stock cube and let it reduce whilst stirring the onion, garlic, stock cube. Passed it through a sieve to get rid of the debris. It tasted VERY red winey. So hubby added gravy granules. which was nice, but defeats the object of real gravy. could someone tell me why it tasted very red winey, it was quite sharp and sort of bitter tasting. ![]() cheers X |
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#16 |
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Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Too much wine, and not simmered for long enough I think.
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#17 |
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Join Date: Aug 2006
Posts: 12,236
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I add the wine at the beginning of roasting, along with loads of root veg and garlic, Thyme and Rosemary. After removing the beef, add a little water and mash everything together before pushing it through a sieve to extract every bit of flavour. If it's a bit thin just reduce it in a seperate pan until the required consistency is achieved. Season to taste and.....waalaaaa!!!
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#18 |
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Forum Member
Join Date: Jul 2007
Posts: 1,939
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The old way of making gravy was to add Bisto to water and meat fat and juices. I have to say that made me feel ill.
These are personal recommendations so no flaming, please. I start by making a basic roux of olive oil and plain flour in a saucepan over a medium heat. You can use butter, but I prefer oil as it is mono unsaturated. Each to their own. When it has started to cook you can add stock (or a stock cube and water) and bring back to the boil stirring continuously. Add herbs, garlic, pepper to taste. Then add red or white wine, depending on the dish. Red wine goes better with beef, lamb, & venison. Pork can easily take any colour of wine, even a mix. Rabbit goes better with white. If you taste the sauce after a few minutes you might find the need to add more stock, vegetable water, pepper, herbs. My advice is to make the gravy without using any fat from cooked meat as this is the key to reducing fat intake. Make your gravy while the meat is cooking and then there is lots of time to adjust the flavours. Remember, if you make it too salty then you cannot undo that. Chuck it away and start again. I hope this helps. |
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#19 |
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Forum Member
Join Date: Oct 2007
Posts: 457
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Quote:
Sorry to hijack the thread. I didnt want to start another one.
could someone tell me where I went wrong? I cooked the beef. but added onion and garlic whilst I cooked it. Once the beef was removed from the pan, I added water and 2 glasses of red wine (a merlot) added a stock cube and let it reduce whilst stirring the onion, garlic, stock cube. Passed it through a sieve to get rid of the debris. It tasted VERY red winey. So hubby added gravy granules. which was nice, but defeats the object of real gravy. could someone tell me why it tasted very red winey, it was quite sharp and sort of bitter tasting. ![]() cheers X Way too much wine! (Drinking it is better!) When the meat is cooked, stir in some self raising flour until you have made a paste. Then gradually add some vegetable water that has had a stock cube in it. When you have a thickish sauce add about half a glass of red winne, salt and pepper and a splash of balsamic vinegar or Worcester sauce. Freshly milled bacl pepper to finsh, lush
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