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Old 19-12-2007, 16:15
MrsOggy
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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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Old 19-12-2007, 16:25
stud u like
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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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Old 19-12-2007, 16:42
orangebird
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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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Old 19-12-2007, 16:45
dome
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As above plus cornflour to thicken.
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Old 19-12-2007, 16:46
Granny Weatherwax
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As you do above, but maybe add some red wine & a teaspoon of coursegrain or dijon mustard? Delicous, even the kids like it!
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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Old 19-12-2007, 16:49
MrsOggy
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As you do above, but maybe add some red wine & a teaspoon of coursegrain or dijon mustard? Delicous, even the kids like it!
Might try the teaspoon of wine. Good idea, Thanks
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Old 19-12-2007, 16:50
orangebird
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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?
Redcurrant jelly is fab - I even put some in my bolognese/ragu too!
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Old 19-12-2007, 16:51
orangebird
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Might try the teaspoon of wine. Good idea, Thanks
No! A good glass full more more like!
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Old 19-12-2007, 16:52
MrsOggy
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No! A good glass full more more like!
Sorry, missread your post. Miss out the teaspon of mustard and stick in a pint glass of red wine you say
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Old 19-12-2007, 16:52
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Might try the teaspoon of wine. Good idea, Thanks
A bit more than a teaspoon of it gets better results.
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Old 19-12-2007, 16:53
MrsOggy
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A bit more than a teaspoon of it gets better results.
I read the post wrong, Just added a post above
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Old 19-12-2007, 16:54
orangebird
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Sorry, missread your post. Miss out the teaspon of mustard and stick in a pint glass of red wine you say
Exactly.

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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Old 19-12-2007, 16:56
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I read the post wrong, Just added a post above
I noticed after.
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Old 19-12-2007, 20:18
PeaseBlossom
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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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Old 31-12-2007, 18:00
80's chick
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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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Old 31-12-2007, 21:33
Sad_BB_Addict
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Too much wine, and not simmered for long enough I think.
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Old 31-12-2007, 22:06
indianwells
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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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Old 31-12-2007, 22:18
sirpipe
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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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Old 24-01-2008, 17:32
thebitchisback
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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

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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